Spicy & Sweet Stir-Fried Squid (No Watery Mess!)
Spicy & Sweet Stir-Fried Squid (No Watery Mess!)
The Secret to Delicious Stir-Fried Squid That Stays Firm and Flavorful
This recipe delivers a fantastic stir-fried squid dish that remains perfectly textured and flavorful until the very last bite. Say goodbye to watery stir-fries! Enjoy a satisfying and vibrant meal made easily at home.
Main Ingredients- 1 Fresh Squid (approx. 200g after cleaning)
- 1/2 Onion (sliced thickly)
- 1 Stalk Scallion (sliced diagonally)
- 1/2 Carrot (thinly sliced)
- 1/4 head Cabbage (sliced thickly)
- 5-7 Perilla Leaves (cut into large pieces)
Spicy & Sweet Sauce- 1 Tbsp Soy Sauce
- 4 Tbsp Oyster Sauce (for umami depth)
- 2 Tbsp Oligodang (corn syrup or honey, for glaze)
- 1 Tbsp Sugar (adjust to taste)
- 4 Tbsp Gochugaru (Korean chili flakes, for heat)
- 1 Tbsp Minced Garlic
- 1 tsp Grated Ginger (optional)
- 1 Tbsp Cooking Oil (for pan)
- Pinch of Black Pepper
- 1 Tbsp Starch (cornstarch or potato starch, helps thicken sauce and absorb moisture)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 4 Tbsp Oyster Sauce (for umami depth)
- 2 Tbsp Oligodang (corn syrup or honey, for glaze)
- 1 Tbsp Sugar (adjust to taste)
- 4 Tbsp Gochugaru (Korean chili flakes, for heat)
- 1 Tbsp Minced Garlic
- 1 tsp Grated Ginger (optional)
- 1 Tbsp Cooking Oil (for pan)
- Pinch of Black Pepper
- 1 Tbsp Starch (cornstarch or potato starch, helps thicken sauce and absorb moisture)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly clean the fresh squid by removing the ink sac and cartilage. Cut it into bite-sized pieces, about 2-3 cm long. Avoid cutting them too small, as they will shrink when cooked.
Step 2
In a bowl, combine the soy sauce, oyster sauce, oligodang, sugar, gochugaru, minced garlic, grated ginger, black pepper, and the starch. Whisk everything together until well combined and smooth, ensuring there are no lumps. This creates your flavorful sauce base.
Step 3
Slice the onion into thick pieces, about 0.5 cm thick. This ensures they retain a pleasant texture after stir-frying.
Step 4
Slice the carrot to a similar thickness as the onion, around 0.5 cm. This adds a lovely color to the dish.
Step 5
Cut the cabbage into similarly thick, substantial pieces. Cabbage releases a natural sweetness when cooked, enhancing the overall flavor of the stir-fry.
Step 6
Slice the scallion diagonally at a 45-degree angle. This cut helps release more of the scallion’s aromatic oils and makes for a prettier presentation.
Step 7
Wash the perilla leaves and cut them into 2-3 large pieces. These will be added at the end to preserve their fresh, aromatic flavor.
Step 8
Heat a dry pan (no oil) over high heat. Add the prepared squid and stir-fry quickly. As soon as the squid starts to turn opaque and releases a little moisture, remove it from the pan and set aside. This brief pre-cooking step prevents the squid from releasing too much water later and keeps it tender.
Step 9
Add the cooking oil to the same pan and heat over high heat. Add the sliced onion, carrot, and cabbage. Stir-fry briskly until the vegetables are slightly softened and the edges begin to char slightly. This searing process imparts a delicious smoky flavor, often called ‘wok hei’.
Step 10
Once the vegetables have softened slightly, add the pre-cooked squid and the prepared sauce to the pan. Reduce the heat slightly if necessary to prevent the sauce from burning.
Step 11
Stir-fry everything together quickly for about 1-2 minutes, ensuring the sauce coats all the ingredients evenly. Keep stirring to prevent the sauce from sticking or burning.
Step 12
Add the large-cut perilla leaves to the pan. Stir gently just to combine them. Perilla leaves lose their fragrance if overcooked, so adding them at the very end is key.
Step 13
Cook for just a few more seconds after adding the perilla leaves, until everything is well combined. The goal is to warm through the perilla without wilting it completely, while ensuring the squid is tender and the sauce is glossy.
Step 14
Turn off the heat. Drizzle the sesame oil around the edge of the pan. This adds a final touch of aroma and richness.
Step 15
Sprinkle the toasted sesame seeds over the stir-fry. Give it one last gentle toss to distribute the sesame seeds.
Step 16
Serve immediately. Your delicious, non-watery stir-fried squid is ready! It’s perfect as a side dish with rice or as a flavorful appetizer.
