Spicy Stir-Fried Squid
Published by Houghton Mifflin Harcourt
This spicy dish is a delicious way of serving squid. Although this dish is already spicy, like most Korean banchan, it’s usually served with a side of kimchi.
NotesThis recipe can also be made with octopus in place of squid. The rest of the recipe is the same. In that case, the dish would be called Nakji Bokkum.
Makes5 to 6 servings
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free
Five Ingredients or LessYes
Taste and Texturechewy, hot & spicy, savory
- 3 fresh squid
- 2 tablespoons soy sauce
- 2 tablespoons chili paste
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- ½ carrot
- 2 green onions
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 medium onion
- 1 bell pepper
- Toasted sesame seeds, for optional garnish
Clean and slice the squid into thin pieces about 2 inches long. Set aside.
In a small bowl, mix the soy sauce, chili paste, sugar, chili powder, sesame oil, and ginger. Set aside.
Slice the carrot into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal into about 2-inch lengths.
In a large skillet, heat the vegetable oil. Add the garlic and cook for about a minute. Then add the squid, onion, carrot, and bell pepper. (Save the green onions to add later.) Cook until the squid is cooked. The meat will turn opaque and the pieces will curve. Add the green onions and cook for another minute.
Serve immediately, sprinkled with toasted sesame seeds, if you wish. Serve with rice (or over a bed of rice for informal meals), kimchi, and other banchan.
Read NextSpanish Tortilla with Smoked Paprika
2005 Cecilia Hae-Jin Lee