The star of this dish is that glossy, sticky-sweet, spicy sauce clinging to every bite of squid. Gochujang (Korean red pepper paste) brings the heat, soy sauce and sugar balance it out, and a splash of sesame oil adds that nutty depth that makes Korean food so irresistible.
And let’s talk about the squid—when cooked just right, it’s tender with a slight chew (not rubbery!), soaking up all that spicy goodness. Toss in some crisp veggies for freshness, and boom—you’ve got a dish that’s bold, vibrant, and totally slurp-worthy.
Ingredients
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400g fresh squid (cleaned, cut into bite-sized pieces)
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1 tbsp vegetable oil
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2 cloves garlic (minced)
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½ onion (sliced)
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½ carrot (julienned)
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½ bell pepper (sliced)
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1-2 green onions (cut into strips)
Sauce:
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2 tbsp gochujang (Korean red pepper paste)
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1 tbsp soy sauce
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1 tbsp sugar or honey
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1 tbsp of gochugaru (Korean red pepper flakes – adjust to taste for spiciness)
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1 tbsp rice wine or mirin
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1 tsp sesame oil
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1 tsp minced garlic
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½ tsp ginger (grated, optional)
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1 tbsp water (if needed for consistency)
Garnish:
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Sesame seeds
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Extra green onions
Execution
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Prep Squid: Clean and cut squid into rings or bite-sized pieces. Pat dry.
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Mix Sauce: Combine all sauce ingredients in a bowl.
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Stir-Fry Veggies: Heat oil in a pan, sauté garlic, onion, carrot, and bell pepper until slightly tender.
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Cook Squid: Add squid and stir-fry for 1-2 minutes (don’t overcook, or it’ll get rubbery).
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Add Sauce: Pour sauce over squid and veggies, tossing to coat evenly. Cook for 2-3 minutes.
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Finish: Add green onions, drizzle sesame oil, and sprinkle sesame seeds.
Additional Tips
✔ Squid Texture: Cook squid quickly on high heat to keep it tender.
✔ Spice Level: Adjust gochujang and gochugaru to taste.
✔ Veggies: Add cabbage or zucchini for extra crunch.
✔ Serving: Best with steamed rice and kimchi.
Q&A About This Recipe
Q: Is frozen squid a good substitute for fresh squid?
A: Absolutely! Thaw it completely, pat it very dry (to avoid excess water), and cook it the same way. Fresh squid has a slightly better texture, but frozen works in a pinch!
Q: How do I prevent the squid from getting rubbery?
A: High heat + quick cooking is key! Stir-fry for just 1-2 minutes—overcooking makes squid tough. If using pre-cooked squid, add it at the very end just to warm through.
Q: What if I can’t find gochujang or gochugaru?
A: For gochujang, mix 1 tbsp miso + 1 tbsp sriracha + ½ tsp sugar as a sub. For gochugaru, use crushed red pepper flakes (but reduce quantity—it’s spicier!). Flavor won’t be identical, but still delicious!
Q: Can I make this less spicy?
A: Yes! Reduce/omit gochugaru and use only 1 tbsp gochujang. Add 1 tbsp ketchup for sweetness to balance the heat.
Q: What veggies can I add or swap?
A: Try:
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Zucchini (sliced thin)
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Mushrooms (shiitake for extra umami)
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Cabbage (adds crunch)
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Bean sprouts (toss in at the end)
Q: How long does leftovers last?
A: Up to 3 days in the fridge—reheat gently in a pan (microwaving can make squid rubbery). The sauce gets even tastier as it sits!
Q: Can I use this sauce for other proteins?
A: 100%! Try it with:
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Shrimp (adjust cooking time)
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Chicken (slice thin for quick cooking)
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Tofu (crisp it up first)
Q: Is this dish gluten-free?
A: Use tamari or gluten-free soy sauce instead of regular soy sauce, and verify that your gochujang is wheat-free (some brands contain it).
Q: Why is my sauce too watery?
A: Squid releases water—cook on high heat to evaporate it, or mix 1 tsp cornstarch + 1 tbsp water into the sauce to thicken.
Q: What’s the best way to serve this?
A: Over rice to soak up the sauce, with:
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Kimchi (for tangy crunch)
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Fried egg (runny yolk = sauce magnet)
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Seaweed salad (light contrast)
Why You’ll Love This Recipe
✅ Ready in 20 minutes – Faster than takeout!
✅ PACKED with flavor – That gochujang sauce? Chef’s kiss.
✅ Perfect meal prep – Tastes even better the next day (if it lasts that long).
✅ Customizable heat – Like it nuclear spicy? Double the gochugaru!
Happy Cooking
Diana
