Korean Stir-fried Squid and Bean Sprouts
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Controlling surface moisture keeps this squid and bean sprout stir-fry from ending in a thin broth.
Read more
Pat 280 g of squid dry before cutting it into bite-size pieces, and leave 220 g of rinsed bean sprouts in a colander until well drained. Because the pan work moves quickly, slice the onion and green onion and measure the chile seasonings before turning on the heat. Preheat the pan over high heat for at least 1 minute, add 1 tablespoon of cooking oil, and stir 1 tablespoon of minced garlic only until fragrant. Add 1 tablespoon each of gochujang and gochugaru and move them through the oil for 20 to 30 seconds. As soon as the paste loosens and darkens slightly, add the squid and onion so the chile mixture does not scorch. Stir-fry for about 2 minutes, stopping this stage when the squid edges curl and turn opaque and the onion becomes slightly translucent. Add the bean sprouts and green onion last. Toss them from the bottom for only 1 to 2 minutes, then remove the pan from the heat while the sprouts have softened a little but still snap at the stems. Transfer promptly, before released sprout liquid dilutes the coating.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 280 g squid dry, then cut it into bite-size pieces so it sears instead of steaming.
Rinse 220 g bean sprouts and drain them well in a colander before cooking.
- 2Heat
Slice 80 g onion thin enough to soften quickly, and cut 50 g green onion on a bias.
Keep the gochujang, gochugaru, and minced garlic measured nearby because the stir-fry moves fast.
- 3Control
Heat the pan over high heat for at least 1 minute, then add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir just until fragrant, stopping before it browns hard.
- 4Heat
Add 1 tablespoon gochujang and 1 tablespoon gochugaru, then stir-fry for 20-30 seconds to bloom the chili in the oil.
Once the paste loosens and darkens slightly, add the next ingredients right away.
- 5Heat
Add the squid and onion, keeping the heat high, and stir-fry for about 2 minutes.
Stop when the squid edges curl and turn opaque and the onion looks slightly translucent, before the squid toughens.
- 6Finish
Add the bean sprouts and green onion and toss for only 1-2 minutes.
Turn off the heat and serve immediately when the sprouts have softened slightly but remain crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Bite-size squid and bean sprouts cook fast over high heat in a gochujang glaze with smoky wok char.
- Finish cue
- Stop when the squid edges curl and turn opaque and the onion looks slightly translucent, before the squid toughens.
- Avoid this
- Add sprouts at the end to avoid excess moisture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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