Ingredients with Measurements:
- 200g dried cuttlefish
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp chopped scallions (optional)
Special equipment needed: None
Step-by-step instructions:
1. Soak the dried cuttlefish in warm water for 10 minutes. Drain and pat dry with paper towels.
2. Heat the vegetable oil in a pan over medium heat. Add the garlic and chili peppers and stir-fry for 1-2 minutes until fragrant.
3. Add the dried cuttlefish to the pan and stir-fry for 3-4 minutes until lightly browned.
4. In a small bowl, mix together the soy sauce, sugar, and sesame oil. Pour the mixture over the cuttlefish and stir-fry for another 1-2 minutes until the sauce is evenly distributed.
5. Garnish with chopped scallions (optional) and serve.
20 minutes
Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Dried squid or octopus can be used instead of cuttlefish.
- Any neutral oil can be used instead of vegetable oil.
- Any type of chili pepper can be used, depending on your preferred level of spiciness.
Variations:
- Add some sliced onions or bell peppers for extra flavor and texture.
- Use honey or maple syrup instead of sugar for a sweeter taste.
- Add some chopped peanuts or cashews for a crunchy texture.
Tips and tricks:
- Soaking the dried cuttlefish in warm water helps to soften it and remove any excess salt.
- Be careful not to overcook the cuttlefish, as it can become tough and chewy.
- Adjust the amount of chili peppers according to your personal preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with some fresh cilantro or basil leaves.
Garnishes:
- Chopped scallions, cilantro, or basil leaves.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice, noodles, or stir-fried vegetables.
Troubleshooting advice:
- If the cuttlefish is too tough, try soaking it in warm water for a longer period of time.
Food safety advice:
- Make sure to soak the dried cuttlefish in warm water before cooking to remove any excess salt.
Food history:
- Dried cuttlefish is a popular snack in many Asian countries, including Korea, Japan, and China.
Flavor profiles:
- Salty, spicy, and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer, or as a main dish with rice or noodles.
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