젓가락질이 멈추질 않는~ '오징어실채 볶음' 레시피!

Ingredients

• 200 g Squid Mantle (cut into 3‑4 cm pieces)
• 1 tablespoon Cooking Oil (neutral oil such as canola or vegetable)
• 3 tablespoons Mirin (Japanese sweet rice wine)
• 1 tablespoon Dark Soy Sauce (adds depth and color)
• 1 tablespoon Oligosaccharide Syrup (sweetener; can be replaced with honey or corn syrup)
• 0.5 tablespoon Minced Garlic (freshly minced)
• 1 tablespoon Sesame Oil (toasted sesame oil for aroma)
• 1 tablespoon Toasted Sesame Seeds (lightly toasted)
• 1 tablespoon Ground Black Pepper (freshly ground)

Instructions

1. Cut Squid Mantle

   Place the squid mantle on a cutting board and slice it into short, bite‑size pieces about 3‑4 cm long to prevent tangling during cooking.

   Time: PT5M

2. Season and Stir‑Fry Squid

   Heat the frying pan over medium‑low heat, add 1 tbsp cooking oil and 3 tbsp mirin, then add the squid pieces. Stir‑fry until the squid turns a light golden‑brown, about 5‑6 minutes, until the fishy odor dissipates and the texture becomes chewy.

   Time: PT6M

   Temperature: medium-low

3. Set Aside Squid

   Transfer the cooked squid to a mixing bowl and set aside while you prepare the sauce.

   Time: PT1M

4. Prepare Sauce

   In the same pan, add 1 tbsp dark soy sauce, 1 tbsp oligosaccharide syrup, and 0.5 tbsp minced garlic. Stir and increase the heat to medium. Bring the mixture to a gentle boil, then immediately turn off the heat.

   Time: PT2M

   Temperature: medium

5. Coat Squid with Sauce

   Return the squid to the pan, toss quickly with the hot sauce until every piece is evenly coated.

   Time: PT2M

6. Finish and Serve

   Add 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, and 1 tbsp ground black pepper. Stir briefly to combine, then transfer to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

0 g