Korean Spicy Squid (Cuttlefish) Recipe

Recipe of Korean Spicy Stir-Fried Squid (Cuttlefish) by Gosto Lagos

Ingredients for 6-7 servings:

  • 1kg squid or cuttlefish, innards, bone and skin removed
  • 1 medium sweet onion
  • ¼ small cabbage
  • 1 medium size carrot
  • 4 spring onions (scallions)
  • 1 green chili pepper (optional)
  • 2 tablespoons cooking oil

For the sauce:

  • 3 tablespoons Gochujang, Korean red pepper paste
  • 3 tablespoons Gochugaru, Korean red pepper flakes (you can replace the mix of Gochujang and Gochugaru by 3 tablespoons Miso paste and 1-2 tablespoons Sambal hot sauce)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped garlic (approximately 5-6 garlic cloves)
  • 2 tablespoons chopped ginger
  • ¼ teaspoon black pepper (optional)


Instructions:

  • In a large mixing bowl, combine all the ingredients for the sauce and mix well until smooth. Put aside.
  • Remove innards, bone and skin of the squid or cuttlefish. Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface of the squid (not on the skin side). Make sure that you hold your knife at a slight angle, so that you don’t cut through the squid. Scoring makes the squid curl in hot oil and allows flavours to penetrate into the flesh.
  • Heat up a wok or a large frying pan over medium high heat. Add 2 tablespoons of cooking oil, and stir-fry the sweet onion, cabbage, carrot, spring onions and green chili pepper for about 6-7 minutes.
  • Make place in the middle of the wok and add the squid. Stir-fry for 2-3 minutes. Add the sauce we made in the first step, and mix well.
  • Serve the spicy squid on cooked rice. Garnish with sesame seeds and radish sprouts.