Squid is a popular seafood that has a thin and mild flesh compared to octopus and cuttlefish, which have thicker, more flavorful meat like that of crab or lobster.
The rings of calamari come from the body of the squid, also called the mantle, which is cut across the length of the body Fresh squid used for calamari.
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| Gems | China |
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1 large squid (about 1½ pounds)
2 cloves garlic cloves, minced
½ teaspoon minced ginger
3 tablespoons hot pepper paste (gochujang)
3 tablespoons rice syrup or corn syrup
1 teaspoon mustard
1 teaspoon soy sauce
1-2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
2 green onions, chopped
salt for cleaning the squid
vegetable oil
1. Clean Squid
Separate the tentacles from the tube. Then make a cut and throw away the guts that are attached to the tentacles. Put your fingers into the tube and find the ‘plastic spine’ – pull it out and throw it away. Make a cut just below the eyes of the squid. Throw out that section. Then flip the tentacles up-side down and pop-out the squid beak. Trim the ends off of each tentacle. Then use your fingers and slide it across each tentacles – remove the suction covers. Thoroughly wash both the tentacles and tube. Then place the squid right-side up (fins on top) and turn it ~90 degrees down. Make cuts along the squid. Set aside.
2. Make Gochujang Sauce
Mix all of the listed ingredients under ‘Gochujang Sauce’. (Note: this will be enough sauce to cover 2 whole squid)
3. Pan-fry Squid
Put a large frying pan on medium-high heat. Pour in some oil. Once the pan is hot, place the squid in (cut-side facing up). Let it cook a few minutes until it starts to turn a red/purple color. Then flip it over. The squid will immediately curl. No worries. Just take two utensils and hold it down flat for ~30 seconds. It should straighten out. Cook until the side is fully cooked thru – with a nice red/purple color. Then turn the heat down to a low. Baste one side with the gochujang sauce. Then flip-it over and baste the other side. Turn off the heat. Plate and garnish it with chives and sesame seeds.
NOTES
1. Cook the squid about 90% through before basting
2. Make sure to reduce the heat to a low before basting – sauce will burn quickly