Korea · Fish and Seafood Dishes
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.
Ingredients
- squid, cleaned and sliced into strips300 g
- carrot, peeled and cut into thin strips1
- bell pepper, cut into thin strips1
- onion, thinly sliced0.5
- garlic cloves, finely chopped2
- fresh ginger, finely grated1 tsp
- gochujang1 tbsp
- soy sauce1 tbsp
- sesame oil1 tsp
- sugar1 tsp
- vegetable oil for frying2 tbsp
- scallion stalks, sliced, and sesame seeds for serving2
- gochugaru (Korean chili flakes)2 tsp
Method
- 1Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, grated ginger, and chopped garlic in a bowl to make the sauce. Pat the squid strips dry with paper towels so they sear instead of steaming.
- 2Heat the oil in a wok or wide skillet over high heat until it shimmers. Stir-fry the carrot, bell pepper, and onion, all cut into thin strips so they cook at the same pace, for 2–3 minutes until softened but still with a bite.
- 3Add the squid and sauce. Stir-fry for 2–3 minutes, tossing constantly, until the squid turns white and opaque and curls. Take it off the heat right then — a minute longer and it turns rubbery.
- 4Sprinkle with sesame seeds and sliced green onion. Serve immediately with steamed rice and kimchi.