Squid Shrimp Stir-fry with Soybean Paste
This squid and shrimp stir-fry with Korean soybean paste is an easy, quick, and delicious way of enjoying seafood. Serve with a bowl of rice.
Equipment
Ingredients
- 1/2 lb squid cleaned and cut
- 1/3 lb large shrimp peeled
- 1/2 onion sliced
- 1 tbsp oil
- 1 bunch green onion sliced
- 1 1/2 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru)
- 1 clove garlic minced
- 1 tsp ginger grated
- 1 tbsp sweet rice wine (mirim)
- 2 tbsp rice syrup or 1 tablespoon honey
- 1 tsp sesame oil
- 2 tsp 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.