| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 5g | 1g | 10g |
| sugars | fibre | protein | salt |
| 3g | 1g | 18g | 1.2g |
Why I Love South Korean Spicy Braised Cuttlefish
The first time I tried Spicy Braised Cuttlefish, I was completely blown away by the vivid flavors. As someone who has spent countless hours crafting New England seafood dishes, this South Korean delight introduced me to a whole new palate experience—one that’s not just oceanic in nature but also fiercely vibrant.
A Flavorful Departure from New England Staples
Living in Portland, Maine, I’ve always loved the simplicity and purity of our seafood dishes, where the natural flavors of lobster, clams, and haddock shine through. However, Spicy Braised Cuttlefish adds an intricate mix of spice and depth I hadn’t encountered before. With ingredients like gochujang and gochugaru, the dish takes on an entirely different zest, making it not only exciting but also incredibly satisfying.
This dish has become a household favorite, especially when Erin and Samantha ask for something a bit different yet still homely. The combination of spicy, sweet, and umami flavors is like a culinary adventure that transports you directly to a bustling South Korean street market.
Inspired by the Pioneers of Korean Cuisine
I took inspiration for this recipe from the innovative chefs like Maangchi, renowned for introducing Korean cuisine to a broader audience. Her approach to blending traditional techniques with accessible ingredients truly resonated with me, pushing me to try my hand at this unique recipe. By following her guidance, I found the confidence to bring these exciting flavors into my own kitchen.
Spicy Braised Cuttlefish occasionally reminds me of our own clam chowder, where the seafood plays the lead role, enhanced by complementary ingredients. Though the tastes are worlds apart, the principle of celebrating the main ingredient remains the same.
This dish pairs beautifully with jasmine rice or even a simple kimchi salad, adding balance to the spice and bringing a harmonious mixture of textures to the table. It’s also a great companion to bibimbap or japchae, both of which can temper the dish’s intensity while enriching the overall meal experience.
Whether you’re well-versed in New England seafood like I am or just looking to broaden your culinary horizons, Spicy Braised Cuttlefish is a delightful adventure worth embarking on.
What You’ll Need
- 2 pounds of cuttlefish, cleaned and sliced
- 1 large onion, sliced
- 2 medium carrots, julienned
- 1 medium zucchini, julienned
- 2 green onions, chopped
- 6 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons gochugaru (Korean red chili flakes)
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup water or fish stock
- 1 tablespoon sesame seeds, for garnish
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Method
Step One
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the sliced onion, minced garlic, and minced ginger. Sauté for about 2-3 minutes until the onions become translucent and the mixture is fragrant.
Step Two
Add the julienned carrots and zucchini to the pan. Continue to sauté for another 4-5 minutes until the vegetables are slightly tender.
Step Three
Stir in the gochujang, gochugaru, soy sauce, rice wine, and sugar. Cook for an additional 2 minutes, ensuring everything is well combined and coated with the spicy mixture.
Step Four
Add the sliced cuttlefish to the pan, stirring well to incorporate it with the sauce and vegetables. Pour in the water or fish stock and bring the mixture to a gentle boil.
Step Five
Reduce the heat to low and let the cuttlefish braise for 15-20 minutes or until cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.
Step Six
Once the cuttlefish is fully cooked, stir in the chopped green onions and sesame oil. Cook for an additional 2 minutes, then remove from heat.
Step Seven
Transfer the spicy braised cuttlefish to a serving platter and garnish with sesame seeds. Serve hot with steamed rice or as desired. Enjoy!
