Korean · Dinner
Korean Squid Stir-Fry (Low-Calorie)
Squid rings stir-fried in a light gochujang-based glaze with onion, bell pepper, scallion, garlic and ginger, finished with sesame oil and toasted sesame seeds. Cooking uses minimal oil and a reduced-sugar sauce for a lighter version of the classic Korean dish.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
335Calories
30.1gProtein
10.8gFat
28.3gCarbs
10.2gSugar
2.4gFiber
1210mgSodium
450mgChol
1.7gSat Fat
680mgPotassium
72mgCalcium
2.8mgIron
1.8mcgVitamin B12
42mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Pat squid rings dry, then mince garlic and ginger, slice onion and bell pepper thinly, and cut scallion into 2-inch pieces.
2
Marinate
Toss squid with gochujang, soy sauce, rice vinegar and honey in a bowl for 10 minutes at room temperature.
3
Sear
Heat vegetable oil in a wok over high heat, add garlic and ginger, cook 30 seconds until fragrant, then add onion and bell pepper and stir-fry 2 minutes until softened.
4
Sear
Add marinated squid and sear over high heat 2 to 3 minutes, stirring once or twice, until flesh turns opaque white and edges curl.
5
Finish
Stir in scallion and sesame oil over high heat 30 seconds until scallion wilts and turns bright green.
6
Plate
Transfer stir-fry onto a plate with cooked white rice and scatter sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g squid, cleaned and cut into rings
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 11 bell pepper
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 2/3 cup130g cooked white rice, to serve
