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Kim Jin-soon's Stir-fried Cuttlefish

Stir-fried cuttlefish that is briefly blanched in cooking wine to lock in moisture, then stir-fried dry using the blanching liquid in the sauce

Ingredients needed 2 servings

Recipe

Cooking tips

  • Blanching the cuttlefish first prevents excess moisture from being released during cooking.
  • The blanching liquid contains the cuttlefish's umami, so use it in the sauce to adjust consistency and flavor.
  • To avoid toughness, stir-fry the cuttlefish over high heat for no more than 1 minute after adding it to maintain a springy texture.

Recommended for

  • Those who want a clean stir-fried cuttlefish without excess liquid.
  • Those who want to perfectly bring out the springy and tender texture of cuttlefish.
  • Those looking for a spicy side dish or drinking snack that can be stir-fried dry in just 3 minutes.

Shop ingredients on Coupang(Ad)

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