Spicy Pan-fried Squid

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: Clean squid 150 g, remove innards and cartilage, rinse, and cut into rings or score; shred onion ½; cut scallion 1 into segments. Pat squid dry with paper towels.
2. In a small bowl, mix gochujang 1.5 Tbsp, gochugaru 1 Tbsp, sugar 1 tsp, minced garlic 1 Tbsp, and water 2 Tbsp into a spicy stir-fry sauce; set aside.
3. Bring a pot of water to a boil; blanch squid 30 seconds until curled and opaque, then drain immediately (shortens later stir-fry time and prevents toughness).
4. Preheat a skillet over medium heat with 1 Tbsp oil; stir-fry minced garlic and onion 1–2 minutes until translucent and fragrant.
5. Add drained squid and stir-fry over high heat 1 minute; pour in the prepared spicy sauce and keep stir-frying 1–2 minutes until evenly coated.
6. Reduce over medium-high heat 1 minute until the sauce is thick, glossy, and clings to the squid.
7. Taste and adjust heat level; finish with sesame seeds and scallions and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins