Korean · Lunch · Dinner
Korean Spicy Stir-Fried Squid
오징어볶음
Tender scored squid and crisp vegetables tossed in a glossy, fiery gochujang sauce, served over nutty brown rice. It uses only a little oil and lots of vegetables, so it stays light while keeping its classic sweet-spicy kick.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 17% · Protein 24%
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Ingredients
For 4 servings- 1 1/2 cups285 gshort-grain brown rice
- 3 cups710 gwater (for rice)
- 1 1/3 lb600 gsquid, cleaned (bodies and tentacles)
- 1 medium150 gonion
- 2 cups chopped140 ggreen cabbage
- 1 small60 gcarrot
- 3 stalks45 ggreen onions
- 2 medium30 ggreen chili pepper
- 1 medium15 gred chili pepper (optional)
- 4 cloves12 ggarlic, minced
- 1 tsp5 gfresh ginger, grated
- 2 tbsp40 ggochujang (Korean chili paste)
- 1 tbsp7 ggochugaru (Korean chili flakes)
- 2 tbsp32 greduced-sodium soy sauce
- 1 tsp7 ghoney
- 2 tbsp30 gwater (for sauce)
- 1 pinchblack pepper
- 1 tbsp14 gcanola oil
- 1 tsp5 gtoasted sesame oil
- 1 tspsesame seeds
Steps
- 1
Rinse the brown rice in a sieve until the water runs clear.
- 2
Put the rice and 3 cups of water in a pot, bring to a boil, then cover and simmer on low for 40 minutes.
- 3
Take the rice off the heat and let it rest, covered, for 10 minutes; prepare the stir-fry meanwhile.
- 4
Cut the squid bodies open, score the inside in a crisscross pattern, and cut into bite-size strips; cut the tentacles into pieces.
- 5
Slice the onion, chop the cabbage, cut the carrot into thin batons, and cut the green onions into 5 cm lengths.
- 6
Slice the green and red chilies on the diagonal.
- 7
In a bowl, stir together the gochujang, gochugaru, soy sauce, honey, garlic, ginger, black pepper and 2 tbsp water.
- 8
Heat the canola oil in a large wok or skillet over high heat.
- 9
Stir-fry the onion, carrot and cabbage for 3 minutes until just tender.
- 10
Add the squid and the sauce and stir-fry for 2 to 3 minutes, until the squid curls and turns opaque white all the way through; do not overcook or it turns rubbery.
- 11
Add the green onions and chilies and toss for 30 seconds.
- 12
Turn off the heat, drizzle with sesame oil and sprinkle with sesame seeds.
- 13
Fluff the rice and serve it with the squid.
Swaps, storage and make-ahead
Swaps
- Use white short-grain rice instead of brown rice and cook it according to the package for a softer, quicker side.
- Swap the squid for peeled shrimp, cooking it just until pink and opaque, if squid is hard to find.
- For a gluten-free version, use tamari labelled gluten-free and a gochujang labelled gluten-free, since regular soy sauce and most gochujang contain wheat.
- Replace the honey with the same amount of sugar or maple syrup if you prefer not to use honey.
Storage
Refrigerate leftovers in covered containers within 2 hours and eat within 3 days, reheating the squid and rice until steaming hot. The squid is best eaten fresh because it turns rubbery when reheated, and it is not worth freezing.
Make ahead
Mix the sauce and slice the vegetables up to a day ahead and keep them covered in the fridge; the squid can be scored and cut a few hours ahead and kept chilled, then stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsGlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (544 g) | Per 100 g | |
|---|---|---|
| Calories | 526 kcal | 97 kcal |
| Protein | 31.7 g | 5.8 g |
| Carbohydrates | 77.1 g | 14.2 g |
| of which sugars | 10.1 g | 1.9 g |
| Fiber | 5.5 g | 1 g |
| Fat | 10 g | 1.8 g |
| of which saturated | 1.5 g | 0.3 g |
| Sodium | 483 mg | 89 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
