Korean Spicy Stir-fried Squid
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
A shallow crosshatch scored on the inside of the squid body opens up as it cooks, curling each piece and letting the gochujang sauce work into the cuts.
Read more
Score too deep and the body tears apart; the knife should only graze the surface.
Ingredients
Instructions
- 1
Pat 2 squid very dry, then score the inside of each body lightly in a crosshatch pattern.
Cut the bodies and tentacles into bite-size pieces so they cook quickly and take the sauce evenly.
- 2
Mix 2 tbsp gochujang with 1 tbsp each gochugaru, soy sauce, sugar, and minced garlic until smooth.
If the paste is too stiff to coat the squid, loosen it with the soy sauce already in the mixture.
- 3
Slice 1 onion thickly, slice half a carrot thinly, and tear 100 g cabbage into bite-size pieces.
Keep the green onion separate because it goes in at the end and should stay fragrant.
- 4
Heat a wide pan over high heat until clearly hot, then coat it lightly with cooking oil.
Add the onion and carrot and stir-fry for about 1 minute, just until the onion edges turn slightly translucent.
- 5
Add the squid and stir-fry for only 1 minute, turning the pieces so the outside firms up.
Add the sauce, keep the heat high, and toss quickly for about 2 minutes to avoid rubbery squid.
- 6
Add the cabbage and green onion and stir-fry for 1 more minute, just until the cabbage softens slightly but still crunches.
Turn off the heat, drizzle 1 tbsp sesame oil, and serve immediately while hot.
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