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You are here: Home > Archives > Squid Shrimp Stir-fry with Soybean Paste

Squid Shrimp Stir-fry with Soybean Paste

March 3, 2017 by Holly Ford 1 Comment

Squid Shrimp Stir-fry with Soybean Paste

Squid and Shrimp stir-fry with soybean paste? That sounds a little awkward, right?

I always wanted to try to cook seafood in different ways. This time I am trying with Korean soybean pasted (doenjang, 된장). The result is actually quite nice. Deep and robust flavor that serves very well with a bowl of rice.

I love seafood, no doubt. However I just don’t get to eat them that often because my not-so-seafood-loving families. I decided to cook seafood more often hoping that someday they would fall in love with them. We will see if that will ever happen. But for now, I am happy with my squid shrimp stir-fry with soybean paste. Easy, quick, and delicious! If you like squid and shrimp, you better try this recipe.

CLEAN AND PREP THE SEAFOOD

Squid Shrimp Stir-fry with Soybean Paste

Clean squid and shrimp and have them ready near by. Cut the onion and a bunch of green onions, too. I used shredded green onions that I bought at the Korean stores. You can use a bunch of whole green onion and chop them into any size you like.

MAKE THE SAUCE

Squid Shrimp Stir-fry with Soybean Paste

Mix soybean paste(doenjang), a little bit of chili paste(gochujang), garlic, sweet wine(or rice wine), and rice syrup (or corn syrup).

Squid Shrimp Stir-fry with Soybean Paste

Add the squid and shrimp, and toss well to coat them with the sauce.

NOW STIR-FRY

Squid Shrimp Stir-fry with Soybean Paste

Stir-fry the onion over high heat until somewhat translucent.

Squid Shrimp Stir-fry with Soybean Paste

Add your seafood friends and stir-fry to cook, about 2 minutes.

Squid Shrimp Stir-fry with Soybean Paste

Add the green onions and continue to stir-fry. I used store bought shredded green onion. You don’t have to search for the shredded version. Just chop a bunch of green onion in any size you want.

Squid Shrimp Stir-fry with Soybean Paste

Finally sprinkle some toasted sesame seeds and they are ready to enter into your mouth.

Squid Shrimp Stir-fry with Soybean Paste

Nice! I love their rustic look in my skillet. Bring on the rice!

SERVE WITH RICE AND SOUP IF YOU DESIRE

Squid Shrimp Stir-fry with Soybean Paste

I served with rice and kimchi bean sprout soup on the side. I liked to serve my stir-fries with a simple soup. This is my kind of way of eating the scrumptious meal in a very simple way. This Squid Shrimp stir-fry with soybean paste will satisfy you, I promise. I literally finished almost the entire pan myself.

I know, I am a Miss Piggy. Wait! Mrs. Piggy, I should say.

~ Holly

Squid Shrimp Stir-fry with Soybean Paste

Squid Shrimp Stir-fry with Soybean Paste

Holly Ford
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 1 piece squid about 1/3 lb, cleaned and diced
  • 1/3 lb large shrimp peeled
  • 1/2 onion sliced
  • 1 tablespoon oil
  • 1 bunch green onion shredded or sliced
  • 1-1/2 tablespoons Korean soybean paste doenjang
  • 1/2 tablespoon Korean chili paste gochujang
  • 1 tablespoon Korean chili flakes
  • 1 clove garlic minced
  • 1 teaspoon grated ginger
  • 1 tablespoon sweet rice wine mirin
  • 2 tablespoon rice syrup or 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 teaspoon toasted sesame seeds

Instructions
 

  • Mix soybean paste, chili paste, chili flakes, garlic, ginger, rice wine, rice syrup (or honey), sesame oil in a mixing bowl. Add the squid and shrimp and toss well to coat.
  • Heat oil in a skillet over med-high heat. Add the onion and saute until soft, about 2-3 minutes. Add the seafood mixture and continue to saute until they are fully cooked, about 2-3 minutes. DO not overcook.
  • Add the green onion and toss quickly. Sprinkle with sesame seeds and serve hot with rice.

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Filed Under: Archives, Korean Recipes, Main Dishes, Main Dishes, Recipes Tagged With: Green Onion, Korean Soybean Paste, Shrimp, Squid

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Comments

  1. kitchenriffs says

    March 3, 2017 at 5:34 pm

    I do like seafood, so this is just the dish for me. 🙂 Bet this has lovely flavor — it sure looks good! Neat recipe — thanks.

    Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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