Spicy Gochujang Squid Stir-Fry with Vegetables
A vibrant Korean-inspired stir-fry featuring tender squid tossed in a spicy-sweet gochujang sauce with colorful vegetables. This korean-inspired seafood (gluten-free) ready in about 25 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cleaned and sliced into 1/2-inch rings fresh squid tubes and tentacles
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4, minced garlic cloves
- 1 tbsp, minced ginger
- 1 medium, julienned carrot
- 1 medium, sliced into thin strips red bell pepper
- 3, chopped green onions
- 1 tsp sugar
- 1 tbsp toasted sesame seeds
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb sliced squid rings and tentacles, stir-fry for 2 minutes until they start to turn opaque but are still tender.
- Step 3: Stir in 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Mix well to coat the squid.
- Step 4: Add 1 medium julienned carrot and 1 sliced red bell pepper, stir-fry for 2 more minutes until vegetables are slightly softened yet crisp.
- Step 5: Pour in 1/4 cup water to loosen the sauce and cook for another 1 minute until the sauce thickens and coats the ingredients evenly.
- Step 6: Remove from heat, toss in 3 chopped green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Gochujang Squid Stir-Fry with Vegetables take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Gochujang Squid Stir-Fry with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Spicy Gochujang Squid Stir-Fry with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Gochujang Squid Stir-Fry with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Gochujang Squid Stir-Fry with Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
