Stir-Fried Squid with Egg and Chili

Step 1

Clean the 1 lb squid, removing the beak and cartilage, then slice into 1/2 inch rings. Pat dry with paper towels.

Step 2

In a small bowl, whisk the 3 eggs with a pinch of salt. Thinly slice the 2 red chilies and 4 green onions; mince the 3 garlic cloves.

Step 3

Heat 2 tbsp of the vegetable oil in a large skillet or wok over high heat until shimmering. Add the squid in a single layer and sear until just opaque and lightly charred, about 2 minutes per side. Remove to a plate.

Step 4

Reduce heat to medium, add the remaining 1 tbsp oil, then the garlic, chilies, and white parts of the green onions. Stir-fry until fragrant, about 1 minute.

Step 5

Pour the beaten eggs into the skillet and scramble until just set but still soft, about 1 minute.

Step 6

Return the squid to the skillet, add the 3 tbsp soy sauce and the remaining green onion greens. Toss everything together over high heat for 1 minute until the sauce coats the squid and eggs. Serve immediately.

Step 7

Optional: add 1 tsp gochugaru (Korean chili flakes) or a pinch of sugar with the soy sauce for extra heat or sweetness.