How Do You Steam “Bullet Squid,” Available Only in Summer and Winter? Plus a Bullet Squid Spaghetti Recipe

Bullet squid is available in summer and winter and generally refers to juvenile squid caught off Korea’s east coast. It earned the name “bullet squid” because of its small, bullet-like size. Its small size and tender texture make it a seasonal delicacy sought out by those in the know. In particular, bullet squid cannot be farmed, so all of it is wild-caught, and even the innards can be eaten. Here is a closer look at bullet squid.

How to Clean Bullet Squid

Because the innards of bullet squid are edible, it requires little special cleaning. However, if you plan to keep it in the freezer for a long time, remove the innards before storing it. The innards spoil easily and may go bad even when frozen, so bullet squid stored without its innards removed should be eaten within one week, even if kept in the freezer. If you want to cook and eat the squid with the innards intact, simply rinse it under running water. It is best to eat it as soon as possible while it is still fresh.

How to Steam Bullet Squid

Steaming is ideal for enjoying the natural flavor of bullet squid. Here is how to steam it.

1. When preparing bullet squid for steaming, there is no need to remove the innards. Simply rinse the whole squid three or four times under running water.

2. Place it in a steamer and steam for about 10–20 minutes, depending on its size.

3. Let it rest, covered, for about 10 minutes. Then remove the lid, cut it into bite-sized pieces, and serve.

However, when adding bullet squid to ramen or other broth-based dishes, it is best to remove the innards, which can impart a fishy taste.

Bullet Squid Dishes

Here is a recipe for “bullet squid spaghetti,” an easy dish that can be made at home with just a few ingredients.

Ingredients: 80 g spaghetti, 150 g tomato sauce, 6 bullet squid, 1 Tbsp minced garlic, a little olive oil and salt, and a little basil

1. Rinse the bullet squid under running water and leave the innards intact.

2. Fill a pot with plenty of water and add a little salt. Once the water comes to a boil, add the spaghetti, reduce the heat to medium, and cook for about 7 minutes.

3. While the spaghetti cooks, coat a pan with olive oil and sauté the minced garlic over low heat, then add the bullet squid.

4. When the bullet squid begins to turn red as it cooks, add the cooked spaghetti and an appropriate amount of pasta water, followed by the tomato sauce.

5. Simmer over medium heat until the tomato sauce reduces and its flavor infuses the spaghetti. The spaghetti with bullet squid is then ready to serve.

For an even better finish, top the completed bullet squid spaghetti with a little basil.

[FamTimes=Reporter Kim Soon-yong]