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Kim Jin-soon's Stir-fried Squid

A small-batch stir-fried squid that prevents moisture from leaching by blanching the squid in cooking wine water for 1 minute, then uses the blanching liquid to add umami.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Blanching the squid beforehand prevents moisture from leaking out during stir-frying, so the seasoning clings well.
  • The blanching liquid contains umami from the squid, so don't discard it; use it in the sauce.
  • Squid becomes tough if stir-fried too long, so stir-fry the sauce first and add the squid at the end, cooking for about 1 minute.

Recommended for

  • Those who want to make a spicy, rich stir-fried squid without excess liquid.
  • Those craving a spicy dish as a rice bowl or side dish.
  • Those who want to keep the squid tender and springy.

Shop ingredients on Coupang(Ad)

SquidLarge green onionOnionCheongyang chili pepperCooking wineCooking oilGochujangGochugaru (Korean chili powder)Oyster sauceJin-ganjang (Korean all-purpose soy sauce)Starch syrupMinced garlic

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