Maangchi spicy stir-fried squid 10th anniversary special
Verified Maangchi 2017 official demonstration of the same squid recipe; in-site rendering not tested.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Squid Stir-Fry with Green Onions
Four side portions of 450 g cleaned squid stir-fried with green onions, onion and carrot in gochugaru-soy sauce. Adapted from Maangchi by rounding the source's 1 lb squid to 450 g and adding a seafood doneness check.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use squid thawed in the refrigerator; pat dry and cut into strips about 5×1 cm. Wash the knife and board used for raw squid.
- 02
Mix six minced garlic cloves, 1 tsp ginger, 45 ml soy sauce, 3 tbsp gochugaru and 2 tsp sugar into a uniform seasoning paste.
- 03
In a separate small bowl stir 1 tbsp potato starch into 60 ml water to make a slurry.
- 04
Heat 30 ml oil in a large skillet over medium-high heat. Stir-fry 12 green onions, 1 onion, 1 carrot and 1 green chili for 7–8 minutes, until the onion begins to turn translucent.
- 05
Add 450 g squid and the seasoning paste and stir-fry a further 3–5 minutes, until the squid is opaque throughout and fully cooked; if practical, verify its center reaches 63°C (145°F).
- 06
Stir the slurry again, pour it in, and cook about 30 seconds to thicken the sauce. Cook longer if necessary to ensure the squid is fully done.
- 07
Divide into four portions and serve hot. Put leftovers into shallow covered containers and refrigerate within two hours.
Before you cook
Squid is a molluscan seafood allergen; soy sauce contains soy and may contain wheat. Read labels. Thaw squid in the refrigerator and prevent raw-seafood cross-contact. Cook until opaque throughout and fully done; where practical verify at least 63°C (145°F) in the center. Refrigerate leftovers within two hours at 4°C (40°F) or below and reheat to 74°C (165°F).
Allergens: molluscan shellfish: squid (check individual sensitivity), soybeans: soy sauce, wheat/gluten: may be present in soy sauce; check labels, check chili/soy seasoning packaging for cross-contact
Image & source credits
These illustrations stand in for food photos.
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