Stir-Fried Cuttlefish recipe - ingredients, nutrition and when to eat it
This dish stir-fries cuttlefish with onions and a spicy gochujang seasoning for a pleasantly chewy bite.
This dish stir-fries cuttlefish with onions and a spicy gochujang seasoning for a pleasantly chewy bite. It’s delicious with rice, making it perfect for a hearty lunch or a springtime dinner when you’re craving something flavorful.
Seafood · 20 minutes to cook
Nutrition (per 269g serving): 266.9 kcal · protein 25.7g · carbohydrate 18.4g · fat 10g · sodium 773.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cuttlefish can become tough if stir-fried too long, so cook it briefly over high heat.
Tips: Pat the cuttlefish dry before stir-frying so the seasoning doesn’t become watery.
Tips: To bring out the onion’s sweetness, sauté it slowly over medium heat for the first 2 minutes.
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Ingredients (1 serving)
- Cuttlefish — 150 g
- Onion — 60 g
- Green onion — 10 g
- Garlic — 1 tsp
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Cheongyang chili pepper — 1 pc
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp