Jung Ho-young's Squid Stir-Fry
A spicy-sweet stir-fry that blanches squid briefly in boiling water to prevent excess moisture and toughness, resulting in a tender, flavorful dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never stir-fry squid raw—this causes excessive moisture and tough texture. Always blanch first.
- After blanching, use scissors to cut out the internal organs; this prevents bursting and makes cleaning much cleaner and easier.
- For frozen or less fresh squid, scrub thoroughly with flour and salt to remove slime and off-flavors.
Recommended for
- Those seeking a clean, non-soggy, spicy squid stir-fry.
- Those wanting to make a hearty drinking snack or main side dish with thin wheat noodles.
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