Spicy Korean-Style Stir-Fried Squid with Vegetables
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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Korean-Style Stir-Fried Squid with Vegetables take to make?
Total time is about 23 minutes (15 min prep + 8 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 Korean-Style Stir-Fried Squid 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 Korean-Style Stir-Fried Squid 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 Korean-Style Stir-Fried Squid with Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Spicy Korean-Style Stir-Fried Squid with Vegetables?
Korean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
