Fried Seasoned Cuttlefish (오징어채 볶음) is a Korean side dish that you can make easily and it keeps longer than other side dishes. This is also another good side dish for a lunch box for kids. Like other Korean side dishes, you serve this with rice, soup, and other side dishes for a Korean meal. If you like spicy food and seafood, I highly recommend that you to try this recipe. 😉
Yield: 1 Quart
Short Korean Lesson
- Bahm (밤) = Night
- Bahm (밤) = Chestnut
⏰ The video for this recipe will be started at 0:17.
- 3 Cups Seasoned Cuttlefish (½ lb)
- 2 Tbsp Oil
- 2 Tbsp Hot Pepper Paste
- 1½ Tbsp Corn Syrup or Honey
- 1 Tbsp Cooking Wine or Water
- ½ Tbsp Soy Sauce
- ½ Tbsp Sugar
- ½ Tbsp Garlic
- 1 Dash Ginger Powder
- 1 tsp Sesame Seeds
Prepare 3 cups (½ lb) of seasoned cuttlefish. If some pieces are too long, like this, cut them with scissors.
Put 2 Tbsp of cooking oil in a heated pan.
Then add 2 Tbsp of hot pepper paste, 1½ Tbsp corn syrup (or honey), 1 tbsp of cooking wine (or water), ½ Tbsp soy sauce, ½ Tbsp of sugar, ½ Tbsp minced garlic, and 1 dash of ginger powder.
Mix everything together. Cook the sauce for a minute on medium.
Then add the seasoned cuttle fish and stir fry for about 5 minutes.
Keep stirring it, so that the sauce will evenly coat the fish and not burn.
After 5 minutes, turn off the heat and sprinkle 1 tsp of sesame seeds on top.
Put the cooked cuttlefish in a quart-sized container with a lid. Store it in the refrigerator, and it should last up to 3 weeks.
Enjoy your yummy spicy fried seasoned cuttle fish. 😛