Korean-Style Spicy Squid Stir-Fry
韩式辣炒鱿鱼
Squid and onion are coated in a sweet-spicy gochujang sauce with fresh chiles and sesame.
Published
Ingredients
Quantities are included where specified in the original recipe.
- squid
- onion
- garlic
- green and red chiles
- 2 spoonfulsgochujang
- 1 spoonfullight soy sauce
- 1/2 spoonfuloyster sauce
- a littlesugar and dark soy sauce
- 1 spoonfulchili powder
- 1 spoonfulsesame seeds
- slightly more than half a bowlwater
- cooking wine
- starch slurry
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Add a little cooking wine to boiling water and blanch the squid for 20 seconds, then remove.
- 02
Heat oil in another pan and fry diced onion, garlic and green and red chile rings until fragrant.
- 03
Add the squid, drizzle cooking wine around the edge of the pan and toss briefly.
- 04
Mix gochujang, light soy sauce, oyster sauce, sugar, dark soy sauce, chili powder, sesame and water. Add to the pan, bring to a boil and cook for 3–5 minutes.
- 05
Add starch slurry and reduce over high heat until thickened.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
Korean-Style Spicy Squid Stir-Fry
Squid and onion are coated in a sweet-spicy gochujang sauce with fresh chiles and sesame.
Ingredients
- squid
- onion
- garlic
- green and red chiles
- 2 spoonfulsgochujang
- 1 spoonfullight soy sauce
- 1/2 spoonfuloyster sauce
- a littlesugar and dark soy sauce
- 1 spoonfulchili powder
- 1 spoonfulsesame seeds
- slightly more than half a bowlwater
- cooking wine
- starch slurry
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Add a little cooking wine to boiling water and blanch the squid for 20 seconds, then remove.
- 02
Heat oil in another pan and fry diced onion, garlic and green and red chile rings until fragrant.
- 03
Add the squid, drizzle cooking wine around the edge of the pan and toss briefly.
- 04
Mix gochujang, light soy sauce, oyster sauce, sugar, dark soy sauce, chili powder, sesame and water. Add to the pan, bring to a boil and cook for 3–5 minutes.
- 05
Add starch slurry and reduce over high heat until thickened.
Related Recipes
Squid with Peppers and Onion
青红椒洋葱爆炒鱿鱼
Squid rings, peppers and onion are quickly stir-fried in a light soy and oyster sauce seasoning.
View recipe
Clam Stir-Fry with Garlic and Chiles
爆炒花甲
Clams are briefly boiled, then stir-fried with garlic, chiles and a thickened soy sauce.
View recipe
Kung Pao Shrimp with Cashews
宫保虾球
Curled shrimp and cooked cashews are tossed in a chile-scented soy sauce with scallions, ginger and garlic.
View recipe
Spicy Shell-On Shrimp with Onion
香辣虾
Shell-on shrimp are pan-fried and coated in a spicy chile bean sauce with onion and scallions.
View recipe
Spicy Curled Shrimp with Chile Bean Sauce
香辣虾球
Deeply split shrimp curl as they cook and are coated with a chile bean sauce, onion and fresh herbs.
View recipe
Fish Slices with Green Sichuan Peppercorns
椒麻鱼片
Thin fish slices are briefly poached, then quickly tossed with green Sichuan peppercorns, chiles and a thickened soy sauce.
View recipe