Korean · Dinner
Korean Squid Stir-Fry
Squid rings stir-fried in a wok with gochujang, garlic, ginger and vegetables, finished with scallion and sesame oil for a glossy, spicy-sweet glaze. Quick high-heat cooking keeps the squid tender. Served over steamed rice with toasted sesame seeds.
$7
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
410Calories
30.2gProtein
11.9gFat
45.8gCarbs
15.6gSugar
3.8gFiber
1580mgSodium
424mgChol
1.8gSat Fat
480mgPotassium
120mgCalcium
3.1mgIron
2.2mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-calorie
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat squid dry with paper towel, then score lightly in crosshatch pattern so sauce clings and pieces curl evenly when heated.
2
Marinate
Stir together gochujang, soy sauce, sugar, rice vinegar, gochugaru, minced garlic and grated ginger; toss squid in half this sauce, let sit 10 minutes.
3
Sear
Heat vegetable oil in wok over high heat until shimmering. Add sliced onion, julienned carrot and shredded cabbage; stir-fry 2 minutes until carrot softens but retains bite.
4
Heat
Push vegetables aside, add marinated squid to hot center, sear over high heat 90 seconds to 2 minutes, tossing constantly, until squid turns opaque and curls tight.
5
Finish
Pour remaining sauce with scallions and sesame oil over squid; toss 30 seconds over high heat until glossy and evenly coated.
6
Plate
Spoon steamed rice onto plate, top with squid stir-fry, scatter toasted sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g squid, cleaned and cut into rings and tentacles
- 3 tbsp3 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions, cut into 2-inch pieces
- 2 tsp2 tsp sesame-oil
- 1/2 cup70g onion
- 1/2 cup60g carrot
- 1/2 cup50g cabbage
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp rice-vinegar
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp vegetable-oil
- 2 tsp2 tsp sesame-seeds
- 1 1/3 cup200g white-rice-cooked, steamed, for serving
