Dive into a culinary adventure with this recipe for Spicy Stuffed Squid, a vibrant and flavorful Korean dish that's sure to tantalize your taste buds. Imagine tender squid tubes brimming with a spicy, savory filling of enoki mushrooms, garlic, and a medley of aromatic spices. This isn't your average seafood dish; it's a fiery explosion of textures and tastes, a perfect balance of soft and crunchy, sweet and spicy. The rich umami notes of the squid perfectly complement the earthy mushrooms and the kick of Korean chili paste.
This recipe elevates a simple seafood ingredient into a sophisticated and exciting meal, perfect for a weeknight dinner or a special occasion. Ready to experience the deliciousness? Let's get started with the step-by-step guide to creating your own unforgettable Spicy Stuffed Squid.
Tools Needed
- Steamer
- Pan
- Knife
- Cutting board
Ingredients
- Squid: 800g (4 squids)
- Salt: 1/2 tablespoon
- White wine: 1 tablespoon
- Enoki mushrooms: 200g (2 bags)
- Ginger: 20g
- Ginger leaves
- Boro onion: 20g
- Annatto oil (or cooking oil): 1 tablespoon
- Korean chili sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Seasoning powder: 1/2 tablespoon
- Vietnamese chili sauce: 1 tablespoon
- Water: 4 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Squid
- Wash 800g of squid with half a tablespoon of salt and a tablespoon of white wine to remove fishy smell.
- Clean the squid, removing the head and ink sac. Prepare for stuffing.
- Cut the squid layer on the surface, leaving about 1cm distance for expansion during steaming.
- Steam the squid with 20g of ginger slices and leaves for 5 minutes.
- Once the squid is cooked, remove it from the steamer.
Step 2. Prepare the Enoki Mushroom Filling
- Cut 200g of enoki mushrooms, removing the base and washing them clean. Cut the mushrooms into smaller pieces.
Step 3. Make the Spicy Sauce
- Cut 20g of boro onion into small pieces.
- Heat 1 tablespoon of annatto oil (or cooking oil) in a pan, then fry the boro onion until golden brown and fragrant.
- Add 1 tablespoon each of Korean chili sauce, soy sauce, and sugar; 1/2 tablespoon of seasoning powder, and 1 tablespoon of Vietnamese chili sauce to the pan.
- Add 4 tablespoons of water and simmer until the sauce thickens and the color is consistent.
Step 4. Stuff, Simmer, and Serve
- Stuff the cooked enoki mushrooms into the steamed squid.
- Add the stuffed squid and mushrooms to the sauce. Simmer for about 3 minutes until the mushrooms are cooked.
- Serve and enjoy!
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- The white wine helps to remove the fishy smell of the squid.
- Steaming the squid helps it expand and look beautiful.
- Ginger adds fragrance and helps reduce fishy smell.
- Annatto oil enhances the sauce's color.
- Adjust the amount of chili powder to your spice preference.
- Serve with spicy noodles for a more flavorful experience.
Nutrition
- N/A
FAQs
1. Can I substitute the enoki mushrooms with other types of mushrooms?
Yes! Shiitake, oyster, or even cremini mushrooms would work well. Just be sure to adjust cooking time as needed, since different mushrooms cook at different rates.
2. How can I make this dish less spicy?
Reduce the amount of gochujang (Korean chili paste) or omit it entirely. You can also add a touch of honey or sugar to balance the spice.
This Spicy Stuffed Squid recipe offers a unique and flavorful culinary experience, showcasing the versatility of simple ingredients. With its satisfying blend of textures and tastes, it's a dish guaranteed to impress. Enjoy the delicious results of your culinary adventure!