Stir-fried Squid with Gochujang Sauce

Cooking StepsHow to cook Stir-fried Squid with Gochujang Sauce step by step

Cooking Process

1. 
   Step 1 Detail

   Peel the squid (remove the dark membrane), remove the bone and beak. Strip the small suction cups off the tentacles as well.

2. 
   Step 2 Detail

   Score the squid body: make diagonal cuts (not too light, not too heavy — cutting through looks messy), evenly across the surface, then repeat in the opposite direction to create a crosshatch pattern. Cut into pieces (they will curl up when cooked).

3. 
   Step 3 Detail

   Mince the garlic; cut the hot pepper into chunks.

4. 
   Step 4 Detail

   Bring a pot of water to a boil, add the squid and blanch for 5–10 seconds (until it just changes color), then remove and drain.

5. 
   Step 5 Detail

   In a small bowl, combine 1 tbsp fine chili powder, 1 tbsp coarse chili flakes, 1 tbsp beef bouillon powder, ½ tbsp black pepper, 2 tbsp light soy sauce, 1 tbsp Korean gochujang, ½ tbsp sugar, and the minced garlic. Mix well. (You can add 1 tbsp beer to help neutralize any fishiness if you have it — skip if not.)

6. 
   Step 6 Detail

   Heat oil in a wok, add the hot pepper chunks and stir-fry for 30 seconds.

7. 
   Step 7 Detail

   Add the drained squid and stir-fry for 30 seconds.

8. 
   Step 8 Detail

   Pour in the sauce and toss everything together until evenly coated.

9. 
   Step 9 Detail

   Serve immediately — pairs perfectly with rice!