Gochujang Squid Stir-Fry with Vegetables
Tender squid, onion, and cabbage quickly stir-fried in a spicy-sweet gochujang sauce.
Servings Ingredient Calculator
Default: 2–3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Cleaned squidAbout 500 g
- Onion1/2
- Cabbage150 g
- Carrot1/4
- Scallion1/2 stalk
- Neutral oil1 tbsp
🥣 Sauce & Seasoning
- Gochujang1 tbsp
- Gochugaru1 tbsp
- Soy sauce1 tbsp
- Sugar2 tsp
- Minced garlic1 tbsp
- Toasted sesame oil1 tsp
🌿 Toppings & Garnish
- Sesame seedsFor garnish
👨🍳 Cooking Steps
Pat the squid dry. Slice the body into rings and cut the tentacles into bite-size lengths.
Cut the onion, cabbage, and carrot into similar-size pieces; slice the scallion diagonally.
Mix gochujang, gochugaru, soy sauce, sugar, and garlic in a bowl.
Heat a wide pan over high heat, add oil, and stir-fry the carrot, cabbage, and onion for 2 minutes.
Add the squid and sauce, then toss quickly with tongs or a spatula for 2–3 minutes.
When the squid turns opaque and the sauce looks glossy, turn off the heat. Fold in scallion, sesame oil, and sesame seeds, then plate.
🌟 Pro Chef Tips
- • Pat the squid dry so the pan stays hot.
- • Cook the vegetables first and add squid last for a short cooking time.
⚠️ Avoid Common Pitfalls
- ❌ Crowding a small pan creates steam and excess liquid.
- ❌ Squid becomes tough when overcooked; stop once it is opaque.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I serve it over rice?
A. Yes. Add 2 tablespoons water to the sauce if you want more liquid for rice.
