오징어볶음 원리
Spicy Stir-fried Squid
Score the squid in a crosshatch pattern on the inner surface, then stir-fry on max heat for 2–3 minutes only. Even 30 extra seconds makes it rubbery.
Squid turns rubbery if overcooked — stir-fry on very high heat for no more than 2–3 minutes. Score the squid in a crosshatch pattern before cooking to increase surface area for sauce absorption and prevent curling.
응용 예시
Once you know this: Any seafood (shrimp, clams, scallops) + scoring + max-heat wok + 2 minutes → Korean stir-fried seafood. Score shellfish to prevent curling; never exceed 3 minutes on any seafood stir-fry.
핵심 요소
핵심 원리
Grilling with a crosshatch pattern + high heat for 2-3 minutes = tender stir-fried squid.
핵심 단계
- 1Make a grid pattern by cutting shallow slits, about 1 cm apart, on the inside of the squid.
- 2Ingredients for the marinade: Gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, sugar, and garlic.
- 3Heat a pan with oil over high heat, then quickly stir-fry for 2-3 minutes.
- 4Korean radish with chives, sesame oil, and black sesame seeds.
화력
High heat (If using low heat, moisture will be released from the squid, resulting in steaming rather than stir-frying).
초기 세팅
Cross-hatching is essential – it helps absorb the marinade and allows the meat to curl into a flower shape during cooking due to thermal expansion.
소스 비율
Gochujang (Korean chili paste) 1 tablespoon : Gochugaru (Korean chili flakes) 1 tablespoon : Soy sauce 1 tablespoon : Sugar 1 teaspoon : Garlic 1 teaspoon.
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음식 예시
등록된 음식 예시가 없습니다.