This Man's Cook Squid Stir-Fry
Soak the squid strips in water and cooking wine instead of mayonnaise to keep them soft, then stir-fry with gochujang seasoned in chili oil, adding maltose and jujube syrup to maintain a moist, non-stiff texture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Soaking squid strips in water and cooking wine instead of mayonnaise helps preserve their clean taste and soft texture for longer.
- Adding maltose and jujube syrup too early can cause the dish to harden when cooled, so it’s best to add them after the initial stir-frying to maintain tenderness.
- Using chili oil as a base enhances depth of flavor, giving the dish a richer, more balanced spicy-sweet profile.
Recommended for
- Those who want to make a squid stir-fry that stays soft and doesn’t harden in the fridge over time.
- People looking for a clean, moist squid side dish without using mayonnaise.
- Anyone seeking a hearty side dish with the spicy kick of chili oil and the deep sweetness of jujube syrup.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook Squid Strips with Dried Radish Salad
- This Man's Cook Squid Strips Stir-Fry
- Kim Dae-seok's Squid Strands Stir-Fry
- Okjubu Squid Vegetable Salad
- Kim Dae-seok's Shishito Pepper and Squid Stir-Fry
- Seungwoo Dad's Soy Sauce Stir-fried Squid
- Yoon Yi-ryeon's Ojingeo-bokkeum (Stir-fried Squid)
- Jung Ho-young's Simple Squid Stir-Fry
- Kim Ho-yoon's Fire-Wok Spicy Stir-Fried Squid
- Maeil Matna Spicy Stir-fried Squid
