It is the SQUID. And the squid’s big cousin octopus would even be a nightmare to them. For that reason, I don’t get to cook squid that often. Alas!
I l.o.v.e squid. I hope you do, too. Otherwise, I feel like I am so left alone in this world full of squid haters.
Koreans love squids. We use them in many ways to enjoy. Stir-fried spicy squid is one popular dish most Koreans love.
There are several different types of squids you can use depends on where you live and what is available. Fresh squids will bring the best result but frozen kind will do a job, too. Look for the squid that has been cleaned already. Cleaning a squid yourself is not the most pleasant thing you want to do in the kitchen. I am telling ya!
Just pull the legs out of the body. It will pull out all the gunky stuff from inside the tube. You will also need to pull the eyes out, too. And be careful! It might squirt the black ink on you.
Add the squid and stir-fry quickly until the squid is cooked, about 3 minutes or so. Do not overcook your squid. Otherwise they will get very tough. Sprinkle with some green onion and toasted sesame seeds at the end. That’s all!
This stir-fried spicy squid can be put together quite quickly as you can tell. Yes, it is spicy! So be prepared with something to cool down your burning mouth.
I literally enjoyed my lunch all by myself without sharing with anybody. I was a happy eater. But it would be more delicious when you share with someone you love, right?
Hope you like this boneless sea creature and get to try the Korean way of cooking. If you do, please take my heart! You, now, become my squid loving friend!
Stir-fried Spicy Squid, 오징어 볶음
- 2 squid about 1 lb cleaned and sliced
- 1 small carrot thinly sliced
- 1 medium onion sliced
- 1-2 tablespoon grape seed oil
- 2 tablespoon Korean chili paste
- 1 1/2 tablespoon Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic finely minced
- dashes black pepper
- 1/2 tablespoon sesame oil
- 1 green onion chopped
- 1 tablespoon toasted sesame seeds
- In a mixing bow, mix Korean chili paste, chili flakes, soy sauce, sugar, garlic, pepper, and sesame oil until it becomes smooth paste.
- Add the squid slices and toss well together to incorporate with the sauce. Set aside.
- Heat oil in a skillet over med-high heat. Add the onion and carrot and saute until just soft, about 2-3 minutes. Add the squid mixture to the skillet and stir-fry quickly until the squid is cooked enough, about 2-3 minutes. Do not overcook the squid. It will get tough.
- Remove the skillet from the heat and sprinkle with green onion and sesame seeds. Serve hot over rice.