Korea · Fish and Seafood Dishes · Spicy
Korean Spicy Squid Stir-Fry
A bold Korean stir-fry of tender squid with carrot, bell pepper, and onion in a spicy-sweet gochujang sauce. Fast, fiery, and deeply savory — ready in under 10 minutes once the vegetables are prepped. Serve with rice and kimchi.
35 min 240 kcal 2 serves Medium🌶️Spicy🇰🇷Korea★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 300 gsquid, cleaned and sliced into strips
- 1 carrot
- 1 bell pepper
- ½ onion
- 2 garlic cloves
- 1 tspfresh ginger
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tspsugar
- vegetable oil for frying
- scallion and sesame seeds for serving
Method
- Mix gochujang, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl to make the sauce.
- Heat oil in a wok or wide skillet over high heat. Stir-fry carrot, bell pepper, and onion for 2–3 minutes until softened.
- Add squid and sauce. Stir-fry for 2–3 minutes, tossing constantly. Do not overcook — squid should stay tender.
- Sprinkle with sesame seeds and green onion. Serve immediately with steamed rice and kimchi.
FAQ
Squid cooks in 2–3 minutes over high heat. The mistakes: low heat (squid steams in its own liquid) and overcooking. If overdone it turns tough. When in doubt, undercook — always choose the tender side.
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Comments (1)
Fresh seafood should smell like the ocean, not like fish. If your squid smells strongly when you buy it for korean spicy squid stir-fry, it's past its prime. Your nose is the most reliable freshness test.