👨‍🍳 作り方

1. 1

   Prepare the squid: If not already cleaned, remove the innards, beak, and quill. Rinse thoroughly inside and out. Pat the squid bodies dry with paper towels. Score the inside of the squid bodies in a diamond pattern by making shallow cuts with a sharp knife. This helps tenderize the squid and allows the sauce to penetrate. Cut the bodies into bite-sized pieces (about 1-inch wide rings). Leave the tentacles whole or cut larger ones in half.

   ⏱️ 10 minutes
2. 2

   Make the sauce: In a medium bowl, whisk together gochugaru, gochujang, soy sauce, minced garlic, grated ginger, sugar (or honey), and rice vinegar until well combined and smooth. Set aside.

   ⏱️ 5 minutes
3. 3

   Stir-fry the aromatics and vegetables: Heat the cooking oil in a large wok or skillet over medium-high heat until shimmering. Add the sliced onion, the white parts of the scallions, and julienned carrot and bell pepper (if using). Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp-tender. You should hear a lively sizzle.

   ⏱️ 3 minutes
4. 4

   Cook the squid: Add the prepared squid (rings and tentacles) to the wok with the vegetables. Increase the heat to high. Stir-fry vigorously for 2-4 minutes, just until the squid turns opaque and curls slightly. Be careful not to overcook, as squid can become tough and rubbery if cooked for too long.

   ⏱️ 2-4 minutes
5. 5

   Combine and finish: Pour the prepared sauce over the squid and vegetables. Add the green parts of the scallions. Toss everything together quickly to coat evenly. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened slightly and coats the ingredients beautifully. The squid should be just cooked through.

   ⏱️ 1-2 minutes
6. 6

   Serve: Remove the wok from the heat. Stir in the sesame oil. Garnish with toasted sesame seeds. Serve immediately with steamed rice.

   ⏱️ 1 minute