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Stir-fried Squid
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5 from 2 votes

Spicy Korean Stir-fried Squid

Fresh squid stir-fried in a spicy and tangy Gochujang sauce with fresh vegetables.
Course: Medium
Servings: 4 people


  • Whole Squid - 2
  • Bell pepper - ½ a whole
  • Shiitake mushrooms - 2
  • Carrot - 5 cm Measure to second wrinkle in pointer finger
  • Onion - ½ a whole
  • Spring onion - ½ a stalk
  • Cheongyang chili peppers - 2 Or ½ Jalapeno pepper, no seeds
  • Minced garlic - 2 teaspoons
  • Sesame oil - 2 teaspoon


  • Soy sauce - 10 teaspoons
  • Sugar - 4 teaspoons
  • Gochugaru - 3 teaspoons
  • Gochujang - 1 teaspoon
  • Black pepper - 3 pinches


Prep Veggies:

  • Cut the onion into thin slices.
  • Cut the carrot into rectangular strips and then cut those pieces in half.
  • Slice the bell pepper and mushrooms into long strips.
  • Slice spring onion and chili pepper at a slight angle.

Blanch Squid

  • After cleaning the squid, bring a pot up to a roaring boil.
  • Put the squid in boiling water for exactly 2 minutes. Pour out the squid through a drainer.
  • Then cut the squid body (tube) in half and cut it into 1-2 cm thin strips. Cut and separate each tentacle from each other.

Korean Marinade

  • Take out a mixing bowl. Add Gochugaru (3 teaspoons), Gochujang (1 teaspoon), Soy Sauce (10 teaspoons), Sugar (4 teaspoons), Black Pepper (3 pinches) together and mix throughly.


  • Place a large frying pan on high heat. Add oil to the pan. Then add minced garlic to the oil.
  • Once the garlic starts to sizzle in the oil, add the marinade in. Once the marinade starts to boil, add-in the diced squid pieces.
  • Then add the vegetables. Stir together and coat all of the vegetables with the marinade.
  • Turn off heat once the vegetables are half-way cooked. Add in a touch of sesame oil and give one more stir. Plate and enjoy with a bowl of rice.


  • Watch video below for more details