Jung Ho-young's Simple Squid Stir-Fry
A clean, dry squid stir-fry made quickly over high heat using only chili powder and soy sauce seasoning—no gochujang—so no moisture forms during cooking.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding gochujang causes excessive moisture release when heated, so using only chili powder and soy sauce keeps the dish dry and crisp.
- Squid becomes tough and loses its juices if cooked even slightly too long, so always cook quickly over high heat.
- For a bolder, richer flavor, increase the amount of black pepper or add a small amount of liquid seasoning for balanced depth.
Recommended for
- Those who prefer a dry, well-browned squid dish without excess broth or moisture.
- People seeking the perfect balance of tender squid texture and a subtle, well-blended homemade sauce.
- Anyone wanting a quick, hearty side dish for steaming rice or a satisfying snack with cold noodles.
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