Hwang Jin-sun's Hyang-ra Squid
A crispy fried squid stirred with two kinds of doubanjiang sauce, pungent mala oil, celery, and dried chili peppers—a spicy Chinese-style appetizer.
Ingredients needed 2 servings
Recipe
Cooking tips
- When coating the squid with starch, use only the surface moisture—don't add extra water—so the coating doesn't clump and stays crispy.
- When sautéing garlic and dried chili peppers, keep the heat low to prevent burning and bitterness; gently draw out the fragrance.
- Add the celery at the very end and stir-fry briefly to preserve its crisp texture and fresh aroma.
Recommended for
- Those who want to enjoy professional Chinese restaurant-style premium snacks at home.
- Those who love spicy, tingly mala-flavored squid dishes.
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