This Man's Cook Squid Strips Stir-Fry
Using sugar instead of honey, marinating the squid strips in seasoning and oil before cooking ensures they remain moist and tender even after refrigeration, never becoming tough or rubbery.
Ingredients needed 3 servings
Recipe
Cooking tips
- Honey causes squid strips to clump and become hard when cooled, so to maintain a tender texture, always dissolve sugar completely before cooking.
- Pre-coating the squid with the marinade, gochujang oil, and sesame oil before heating prevents uneven seasoning or localized burning during stir-frying.
- If you find the spice too strong or don’t have gochujang oil, substitute with 2 tablespoons regular vegetable oil for a milder, richer flavor.
Recommended for
- Those who’ve struggled with dried-out, hard-to-chew side dishes when storing pickled vegetables or squid strips in the fridge.
- Home cooks aiming to recreate the smooth, glossy, tender texture of high-end restaurant-style squid stir-fries.
- Beginners who often burn seasonings due to poor heat control when preparing dry side dishes.
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