Dry-Style Spicy Squid Stir-Fry
A dry-style spicy squid stir-fry cooked quickly in a wide, very hot pan for concentrated flavor.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cleaned squidAbout 280 g
- Onion1/4
- Scallion1/2 stalk
- Spicy green chili1
- Neutral oil1 tbsp
🥣 Sauce & Seasoning
- Gochugaru1 tbsp
- Gochujang2 tsp
- Soy sauce2 tsp
- Plum syrup or sugar2 tsp
- Minced garlic1 tsp
- Black pepperA pinch
🌿 Toppings & Garnish
- Sesame oil and sesame seeds1 tsp each
👨🍳 Cooking Steps
Cut the squid into 1 cm strips and press thoroughly with paper towels to remove surface moisture.
Thickly slice the onion and diagonally slice the scallion and chili. Mix the sauce in advance.
Preheat your widest pan over high heat for 2 minutes. Add oil when a faint wisp of smoke appears.
Spread the squid in one layer, leave it untouched for 40 seconds, then turn once with tongs.
Add the onion and sauce, then stir-fry rapidly with a spatula for 90 seconds.
Add scallion and chili, cook for 30 seconds, then turn off the heat and mix in sesame oil and sesame seeds before plating.
🌟 Pro Chef Tips
- • Dry the squid thoroughly and cook only enough to spread in one layer.
- • Pre-mix the sauce so the squid is not left cooking while you measure ingredients.
⚠️ Avoid Common Pitfalls
- ❌ If the pan is not hot enough, moisture released by the squid will not evaporate.
- ❌ For a double batch, cook in two rounds rather than crowding the pan.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Should I blanch the squid first?
A. This version skips blanching for better browning. Dry the squid well and cook it briefly over high heat.
