Spicy Korean-Style Stir-Fried Squid with Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Korean stir-fry featuring tender squid tossed in a spicy gochujang sauce with crunchy vegetables, perfect for a quick and flavorful meal. This Korean-inspired seafood recipe, ready in about 23 minutes, pairs cleaned squid tubes, sliced into rings, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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.

Prep: 15 min Cook: 8 min Serves 3 Korean cuisine 220 cal/serving

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Ingredients

12 oz cleaned squid tubes, sliced into rings
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
1 tsp ginger, minced
1 medium carrot, julienned
1 medium green bell pepper, sliced
1 small onion, sliced
2 tbsp scallions, chopped
2 tbsp vegetable oil
1 tsp toasted sesame seeds

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Instructions

Step 1: In a small bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sesame oil to create the sauce and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until hot but not smoking, about 1 minute.
Step 3: Add 2 minced garlic cloves and 1 tsp minced ginger to the wok, stir-frying for 30 seconds until fragrant.
Step 4: Add 1 julienned carrot, 1 sliced green bell pepper, and 1 small sliced onion, stir-frying for 3 minutes until vegetables are crisp-tender.
Step 5: Toss in 12 oz sliced squid rings and stir-fry for 2 minutes until opaque and just cooked through.
Step 6: Pour the prepared gochujang sauce over the mixture and stir-fry for another 1 minute until the sauce thickens and coats the squid and vegetables.
Step 7: Remove from heat, sprinkle with 2 tbsp chopped scallions and 1 tsp toasted sesame seeds before serving hot with steamed rice.