Editorial sample recipeKoreanintermediatedairy-free

Spicy Korean Chili Stir-Fried Squid

Name: Spicy Korean Chili Stir-Fried Squid
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Fresh squid rings, cleaned and patted dry; 1.5 cup Green cabbage, chopped into 1-inch squares; 1 medium Green zucchini, halved and sliced into half-moons; 1.5 tbsp Gochugaru (Korean chili flakes); 1.5 tbsp Low-sodium soy sauce; 1 tbsp Minced garlic; 1 tbsp Brown sugar; 1 tbsp Toasted sesame oil; 1.5 tbsp Vegetable oil

Tender squid rings quickly stir-fried with sweet cabbage and zucchini in a hot gochugaru chili glaze.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Spicy Korean Chili Stir-Fried Squid

AI illustration

Technique to learn

High-Heat Flash Stir-Frying

Cooking delicate seafood rapidly over intense heat to lock in moisture and produce tenderness without excess juice release.

Instructions

Step 1: Mix gochugaru, low-sodium soy sauce, minced garlic, brown sugar, and toasted sesame oil in a cup to make stir-fry sauce.

Step 2: Heat vegetable oil in a wok or high-sided pan over high heat until smoking hot.

Step 3: Add sliced zucchini and chopped cabbage to wok, stir-frying rapidly for 3 minutes until slightly blistered yet crisp.

Step 4: Add dried squid rings to wok along with prepared sauce mixture.

Step 5: Stir-fry vigorously over high heat for 3 minutes until squid curls and turns opaque; avoid overcooking to prevent tough texture.

Step 6: Transfer immediately to a warm serving dish and serve with steamed rice.

Cooking tips

Keep pan heat high and cook squid for 3 minutes maximum to maintain a tender, springy texture.
Dry squid rings completely with paper towels so sauce clings nicely without getting diluted.
Original home-cooking adaptation inspired by Korean; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in