Spicy stir-fried calamari

Today we are making a restaurant-quality spicy stir-fried calamari, which is a delicious dish with delicate, tangy, and savoury flavours. This recipe encompasses a fiery kick with soft textures. If you love seafood, you will enjoy this stir-fried calamari. In South Korea, this dish is called Ojingeo-bokkeum.

Seafood has long been a staple of Korean diets, and combining the fermented red chili paste known as Gochujang with stir-fried calamari is popular among locals along the Korean peninsula.

The Ingredients for stir-fried calamari

Calamari, Onion, Gochujang, Oyster Sauce, Gochugaru, Dark Soy Sauce, Garlic cloves, Rice vinegar, Sesame seed oil, Tomato Paste, Rice cakes (Optional), and Lime or Lemon juice.

Fresh squid is tender with a chewy texture. It pairs perfectly with the gochujang sauce. Substitute with Shrimp, Prawns, or Chicken. Sauteed onions and garlic add a subtle nuttiness to this dish.

What is Gochujang? It is a fermented red chili paste from South Korea. It is deep maroon in colour, and its primary flavours are sweet and spicy. It is made with red chili peppers from Korea, which have a subtle heat, but they are not as hot as other chilies, such as

The primary condiments in this dish are Soy sauce, Oyster sauce, Sesame Seed oil, Rice vinegar, and Gochujang. All of these ingredients add to the dish’s complexity.

You can purchase all of the condiments from an Asian supermarket or online. If you are a fan of Asian food, these ingredients will create a multitude of dishes in both Korean and Chinese cuisines.

If you don’t have oyster sauce, substitute it with fish sauce or two tablespoons of soy sauce and one teaspoon of sugar to achieve the same taste.

Oyster sauce uses real oyster extract and a little sugar to create a thick, mildly sweet condiment. It has an umami taste that enhances the flavour of seafood. Gochugaru is a popular Korean red chili flake that is not too spicy. For this recipe, we recommend a dark soy sauce; however, you can use a regular soy sauce if you have it. Sesame seed oil adds a nutty taste. Adding rice cakes is an optional element, it will give this dish a chewy texture.

Tomato paste adds a rich, concentrated tomato flavour. Lime juice or lemon juice is not traditionally used in this dish; however, it rounds out the flavours and balances the seafood and tomato paste.

Instructions

Heat oil in a separate wok over medium-high heat. Add the onion and begin sautéing. Ensure the vegetables are constantly moving in the pan to prevent burning. Gradually, the sliced garlic cloves will soften and caramelize until brown, developing a golden appearance.

Make the sauce by adding the soy sauce, oyster sauce, rice vinegar, lime juice, gochugaru, gochujang, and tomato paste to a small bowl and mix vigorously.

Add the sauce to the onions and garlic, the sauce will form tiny bubbles on its surface. When infused, these flavours will create a spicy, salty medley. Stir the sauce to ensure that it is well combined.

Add the calamari. Allow the sauce to thicken for about 2 minutes, then add three tablespoons of water whilst stirring occasionally to prevent it from burning. Once it has reached a thick consistency, the sauce is ready. It will have a glossy appearance.

Mix the ingredients to ensure that the calamari is coated with the sauce. (You can add the rice cakes in at this point.) Increase the heat to medium and cook for five minutes. The calamari becomes tender as it mixes with the sauce. After 5 minutes, drizzle sesame seed oil on top for an extra-nutty flavour. Give the Ojingeo-bokkeum one final stir and serve.

Add garnishes such as toasted sesame seeds and chopped green onions or parsley for extra flavour. This incredible stir-fried calamari recipe hails from South Korea! If you are craving something spicy and extra delicious, then this is the recipe for you.

Expert Tips to Stir-fried Calamari

Make sure that the pan is on low heat before adding the ingredients. This will prevent the sauce or ingredients from sticking to the pan. Calamari is a delicate mollusc; it can overcook and turn rubbery if the temperature is too high. It is essential to avoid long cooking times. Once the calamari has curled up around the edges, it is ready.

How to Store Stir-fried Calamari?

You can store it in the fridge for two to three days. Reheat the ojingeo-bokkeum in a skillet on low heat. Freezing is also possible; however, the texture of the ojingeo-bokkeum will change. Make sure that it cools down completely, and then add it to a freezer-safe Tupperware or freezer packet. Freeze for one to two months. Reheat on the stove.

What to Serve with Stir-fried Calamari?

Many people in South Korea pair the stir-fried calamari with Rice. You can use Short-grain rice, which is popular in Asia, or regular rice. Freshly made white buns will also pair perfectly. Kimchi will pair well with this dish. Korean dried seaweed also goes well.