Korean Spicy Steamed Squid

Name: Korean Spicy Steamed Squid
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: squid 400 g; onion 0.5 ea; green onion 1 ea; Korean chili flakes 1.5 tbsp; gochujang 1 tbsp; soy sauce 1 tbsp; minced garlic 1 tsp; water 100 ml

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Thick-cut onion and green onion line the pot so the squid sits above the bottom while a gochujang and chili-flake sauce steams it from the top.

Gochujang gives a thick heat that clings to each piece, and the flakes add a sharper spiciness over it. Compared with stir-fried squid, there is no oil, and the moisture the vegetables release loosens the sauce enough to spoon over rice. Because squid toughens quickly, the whole cook stays around ten minutes, ending when the flesh turns opaque and the edges curl slightly. Cutting the vegetables thick and spreading the squid out without overlapping pieces is what lets both finish properly in that short window.

Ingredients

servings

IngredientAmount

onion½ ea

green onion1 ea

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Instructions

6 steps

1

Clean 400 g squid, pat off excess moisture, and cut it into bite-size pieces.

Spread the pieces out instead of stacking them thickly so they cook at the same pace and do not turn tough.
2

Slice 1/2 onion into thick pieces and cut 1 green onion into similar lengths.

Keep the vegetables substantial, because very thin pieces soften too quickly while the squid is steaming.
3

Combine 1.5 tablespoons Korean chili flakes, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 100 ml water. Stir until the gochujang loosens so the sauce coats evenly later.
4

Place the onion and green onion on the bottom of the pot, then add the squid and pour the sauce evenly over it.

Make sure some liquid reaches the bottom so the seasoning does not scorch.
5

Cover the pot and cook over high heat for 3 minutes, just until steam builds.

Once it starts bubbling, reduce to medium heat and cook 5 to 6 minutes more, keeping the total time near 10 minutes.
6

Turn off the heat when the squid turns opaque and the edges curl slightly.

Toss everything once with broad motions to coat it in the red sauce, then serve right away before the squid overcooks.