Spicy Stir-Fried Squid, Blanching First Keeps It Tender and Chewy

Steps

1. 1

   Add 5 tablespoons of cooking wine and 5 tablespoons of water to a pan, bring to a boil, then add the cleaned squid and blanch for 1 minute.

2. 2

   Once the squid changes color, strain through a colander — be sure to save the broth.

3. 3

   Soak the squid in cold water to cool it down and keep it chewy.

4. 4

   Mix gochujang, gochugaru, oyster sauce, soy sauce, corn syrup, and minced garlic together to make the sauce.

5. 5

   Heat 3 tablespoons of cooking oil in a pan, add green onion and onion, and stir-fry until the onion turns golden.

6. 6

   Add the sauce and 5 tablespoons of the reserved squid broth, then stir-fry over high heat for 1 minute.

7. 7

   Add the blanched squid and stir-fry for 1 more minute to finish.