Korean Stir-fried Squid
Enjoy the Korean style stir-fried squid with spicy Korean chili paste and chili flakes. It’s spicy but absolutely delicious with rice.
There is one seafood (Well…, actually more than one) that my husband, who grow up in Colorado, can’t take it. And his families and my kids won’t eat it, either.
It is the SQUID. And the squid’s big cousin octopus would even be a nightmare to them. For that reason, I don’t get to cook squid that often. Alas!
I l.o.v.e squid. I hope you do, too. Otherwise, I feel like I am so left alone in this world full of squid haters.
Behold these lovely squids! Aren’t these boneless creatures cute or what?
Koreans love squids. We use them in many ways to enjoy. Stir-fried spicy squid is one popular dish most Koreans love.
There are several different types of squids you can use depends on where you live and what is available. Fresh squids will bring the best result but frozen kind will do a job, too. Look for the squid that has been cleaned already. Cleaning a squid yourself is not the most pleasant thing you want to do in the kitchen. I am telling ya!
How to clean squid
In case you have the fresh squid that has not been cleaned like mine, take a deep breath first before you start. It gets yucky.
Just pull the legs out of the body. It will pull out all the gunky stuff from inside the tube. You will also need to pull the eyes out, too. And be careful! It might squirt the black ink on you.
This clear plastic-like stick is the only bone structure the squid has. Pull it out and rinse the squid very well.
Here is well cleaned squid, my friends!
Slice then into a desired size.
How to make Korean stir-fried squid
In a bow, mix Korean chili paste, chili flakes, soy sauce, garlic, sugar, pepper, and sesame oil.
Add the squid and toss well to incorporate with the seasoning. Set aside.
In a skillet over med-high heat, Saute some onion and carrot until somewhat soft.
Add the squid and stir-fry quickly until the squid is cooked, about 3 minutes or so. Do not overcook your squid. Otherwise they will get very tough. Sprinkle with some green onion and toasted sesame seeds at the end. That’s all!
This stir-fried spicy squid can be put together quite quickly as you can tell. Yes, it is spicy! So be prepared with something to cool down your burning mouth.
I literally enjoyed my lunch all by myself without sharing with anybody. I was a happy eater. But it would be more delicious when you share with someone you love, right?
Hope you like this boneless sea creature and get to try the Korean way of cooking. If you do, please take my heart! You, now, become my squid loving friend!
More Seafood Recipes
- Quick Chili Garlic Shrimp (with Chili Crisp)
- Korean Mackerel and Radish Recipe
- Spicy Pork and Squid Stir-Fry (Osam Bulgogi)
- Soybean Paste Glazed Salmon
- Broiled Red Snapper with Korean Chili Sauce
Korean Stir-fried Squid
- 1 lb (about 2) squid, cleaned and sliced
- 1 small carrot, thinly sliced
- 1 medium onion, sliced
- 1-2 tablespoon grape seed oil
- 2 tablespoon Korean chili paste (gochujang)
- 1 1/2 tablespoon Korean chili flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, finely minced
- dashes black pepper
- 1/2 tablespoon sesame oil
- 1 green onion, chopped
- 1 tablespoon toasted sesame seeds
- In a mixing bow, mix Korean chili paste, chili flakes, soy sauce, sugar, garlic, pepper, and sesame oil until it becomes smooth paste.
- Add the squid slices and toss well together to incorporate with the sauce. Set aside.
- Heat oil in a skillet over med-high heat. Add the onion and carrot and saute until just soft, about 2-3 minutes. Add the squid mixture to the skillet and stir-fry quickly until the squid is cooked enough, about 2-3 minutes. Do not overcook the squid. It will get tough.
- Remove the skillet from the heat and sprinkle with green onion and sesame seeds. Serve hot over rice.