Cuttlefish Appetizer

Octopus, cuttlefish and squids (Cephalopods) are notorious for being tricky to cook. There are basically only two ways to cook them: very hot and short (under 1 minute) or long simmer, braze or bake, around 1 hour. Yup, that is a big gap to go from 1 minute if you miss to one hour! I have never tried the long cooking method before until now. Am I ever glad that I did try it! The cuttlefish came out so tender and buttery that I will use this long cooking method more often from now on. I have also read that pressure cooker gives excellent results and shortens the time three-fold so I will have to try this method as well.

For this recipe I used cleaned large cuttlefish tubes that I bought frozen in Asian supermarket. There were 2 tubes in a vacuum packed bag and were about 8” long and 3-1/2” wide with thick wall, absolutely ideal for my recipe.

Directions
Open up the cuttlefish and score the inside of the flesh in a crisscross pattern, being careful not to cut right through, then cut the cuttlefish into diamond shaped pieces. If you cut at angle the pieces will be very decorative, almost like a flower, once it is cooked.

To prepare a braising liquid: for each cup of cuttlefish pieces mix 2 cups of water, 1 cup of white vinegar and 1 Tbs. of Kosher salt. Place the squid in a pot large enough to hold the squid and braising liquid, cover the pot and turn on medium heat. When it comes to boil lower heat to simmer and continue cooking for about 45 minutes.

Strain the cuttlefish and wash under warm running water and then drain in colander.

While the cuttlefish is cooking prepare your pickling marinade by combining 1/4 cup of white balsamic vinegar, 1/2 cup of olive oil and hot pepper flakes to taste for each cup of cooked cuttlefish (they will shrink by about 1/3). Place the squid in a jar leaving about 1/4 of empty space and pour marinade over the cuttlefish. Fill with white wine to 1/8” from top, close and refrigerate overnight. Serve at room temperature with crusty bread as an appetizer.

Stir-fried Squid or Cuttlefish

Even though name of this Korean dish is “Stir-fried Squid” I always use cuttlefish because it is much thicker, larger and easier to work with. Also, I cut each cuttlefish in 2 pieces and then I cut diamond pattern at bias on the inside side. This way the pieces that are about 3”x2” cook quickly and evenly.

Ingredients

2 cleaned cuttlefish or large squid tubes (about 1Lb)

2 cloves garlic, finally chopped

1” piece of ginger, finally chopped

1/4 c. sake or rice wine

1 tsp. sesame oil

1 Tbs. Sriracha sauce or 2 tsp. hot pepper flakes or to taste

1 tsp. sugar

1 tsp. salt

3 green onions or 6 garlic scapes, cut into 2” pieces

1 small or 1/2 large carrot, julienned

12 yellow beans, ends removed and cut in half

12 green beans, ends removed and cut in half

1 tsp. peanut oil

1 tsp. sesame oil

Directions

Lay squid tubes flat on cutting board and cut alongside fold on both sides. Turn over top half to expose inner side. Make diagonal cuts more then half way through about 1/4” apart. Turn 90 ° and repeat. You will now have diamond shaped cuts. Repeat on remaining 3 halves of squid tubes. Cut tube halves into 6 pieces about 2”x3”. Place in prep bowl and marinate in mixture of garlic, ginger, sake, sugar, salt and Sriracha sauce. Marinate in fridge for half an hour.

In a very hot wok add peanut and sesame oil and stir-fry garlic scapes.

 When scapes turn dark green add yellow and green beans and cook for 3 minutes.

Add squids and stir-fry on very high heat till just done. When the squids curl up, they are done, about 1 to 2 minutes, no more.

Serve immediately with bowl of steamed rice.

Japchea with Baby Cuttlefish

This is my take on one of the best known Korean dishes. Actually, just like with so many Oriental dishes, there are as many versions as there are people that cook it. Very simple and fast to prepare and yet so tasty.

Ingredients:

1 Lb. bag frozen baby cuttlefish, cleaned

1 small carrot, julienned

6” piece of seedless cucumber

3 green onions

1/2 small cooking onion, thinly sliced

3 cloves garlic, chopped and divided into 2 equal parts

1” piece of ginger, chopped and divided into 2 equal parts

Soy sauce

Peanut oil

Sesame oil

1/2 package of dangmyeon noodles (sweet potato starch noodles)

You can substitute cellophane noodles (mung bean or glass noodles) for dangmyeon but Korean noodles have nicer texture.

Directions:

Defrost cuttlefish in refrigerator overnight. Wash, pat dry and marinade in a bowl with 1 tsp. of peanut oil mixed with 1/2 tsp. of sesame oil and 1 part each of chopped garlic and ginger. Mix well and marinade in refrigerator for 2 hours.

Cook noodles till al dente, about 3 minutes, drain and drop in bowl with cold water. Drain again, cut into 6” long pieces and toss with 1 Tbs. of soy sauce, 1 tsp. of sesame oil and 1 tsp. of peanut oil and reserve.

In a skillet heat 1 Tbs. of peanut oil till haze forms over the pan. Stir-fry rest of garlic and ginger for few seconds and then drop in cooking onions, carrots and cuttlefish. Stir-fry for 2 minutes, add green onions, mix well and then transfer into bowl with noodles. Mix well and season with hot sauce and/or soy sauce to your taste. Serve on individual plates and garnish with cucumber slices.