Spicy Squid Tentacles in Red Sauce

Ingredients

• 1 lb squid tentacles
• 2 tbsp vegetable oil
• 5 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ cup water
• 3 stalks scallions, sliced
• 1 tbsp sesame seeds

Instructions

1. 1

   Rinse the squid tentacles under cold water and pat dry with paper towels. Cut larger tentacles in half lengthwise so pieces are roughly 2–3 inches long. This ensures even cooking and tender results.

2. 2

   Bring a pot of water to a boil and blanch the squid tentacles for 1–2 minutes, stirring gently, until they just turn opaque and curl slightly. Transfer immediately to an ice bath to stop cooking, then drain and set aside.

3. 3

   In a small bowl, whisk together gochugaru, soy sauce, sesame oil, rice vinegar, sugar, and water to create a smooth red sauce paste. Set aside.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.

5. 5

   Pour the red sauce mixture into the skillet and cook for 1–2 minutes, stirring frequently, until the sauce darkens slightly and becomes fragrant. Watch for the oil to separate slightly and the color to deepen.

6. 6

   Add the blanched squid tentacles to the skillet and toss thoroughly to coat evenly with the red sauce. Cook over medium heat for 2–3 minutes, stirring gently, until the squid is heated through and the sauce clings to each piece.

7. 7

   Remove from heat and transfer to a serving platter. Scatter sliced scallions and sesame seeds over the top, and drizzle with any remaining sauce from the pan.

Tools you’ll need

• Large pot
• Large skillet
• Small mixing bowl
• Whisk
• Spoon or tongs
• Paper towels

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