Korean Stir-fried Squid and Bean Sprouts
Ojingeo-sukju-bokkeum stir-fries bite-size squid pieces and bean sprouts in a gochujang-gochugaru sauce over very high heat, capturing smoky wok flavor. Garlic and the chili paste cook first to bloom their heat, then squid and onion go in for a fast sear. Bean sprouts are added only in the final minute or two, keeping them crisp and preventing the dish from becoming watery. Scallion joins at the same time for a sharp finish. The contrast between the squid's firm, chewy body and the sprouts' light crunch defines the texture, while the bold seasoning makes this a natural match for steamed rice.
Adjust Servings
Instructions
- 1
Clean squid and cut into bite-size pieces.
- 2
Rinse bean sprouts and slice onion and green onion.
- 3
Heat oil and fry garlic, gochujang, and chili flakes briefly.
- 4
Add squid and onion and stir-fry quickly on high heat.
- 5
Add bean sprouts and green onion and cook 1–2 more minutes.
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