Jung Ho-young's Gochujang Squid Salad
Blanching the squid in warm water removes excessive saltiness and fishy odor, maximizing a moist and tender texture in this gochujang squid stir-fry.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using a spoon may cause the softened squid to break easily, so use wooden chopsticks to gently mix instead.
- After tossing with sauce, gently dry the surface moisture over low heat at the final step—this prevents spoilage and extends shelf life when refrigerated.
- For extra spice or more textured flavor, try adding thinly sliced green chili or bird’s eye chili and stir-frying them together.
Recommended for
- Those who prefer a moist and tender side dish instead of the traditionally hard and dry squid stir-fry.
- People sensitive to the strong fishy smell or saltiness of squid, seeking a mild and subtle savory flavor.
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