Korean Spicy Squid with Gochujang

Ingredients

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 4 clove garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• ¼ cup water
• 1.5 lb squid (cleaned and cut into rings)
• 2 tbsp vegetable oil
• 1 medium onion (sliced)
• 2 stalk green onions (sliced)
• 1 tbsp sesame seeds (toasted)

Instructions

1. 1

   Prepare the gochujang sauce by whisking together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, minced ginger, and water in a small bowl until smooth and well combined. Set aside.

2. 2

   Pat the squid rings dry with paper towels to remove excess moisture, which helps them cook evenly and develop a light sear. Season lightly with salt and pepper.

3. 3

   Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute. The pan should be hot enough that a piece of squid sizzles immediately on contact.

4. 4

   Add the squid rings in a single layer and sear for 2-3 minutes without stirring, until they begin to turn golden and opaque on one side. Stir, then cook another 1-2 minutes until just cooked through but still tender—avoid overcooking or the squid will become rubbery.

5. 5

   Push the squid to the side of the skillet and add the sliced onion to the empty space. Cook for 1-2 minutes over medium-high heat until the onion begins to soften and turn translucent.

6. 6

   Pour the gochujang sauce over the squid and onion, stirring gently to coat everything evenly. Simmer for 2-3 minutes over medium heat until the sauce thickens slightly and clings to the squid, and the flavors meld together.

7. 7

   Remove from heat and stir in the sliced green onions and toasted sesame seeds, reserving a pinch of sesame seeds for garnish. Taste and adjust seasoning with soy sauce, gochujang, or salt as needed.

8. 8

   Transfer to a serving platter and top with remaining sesame seeds for garnish. Serve immediately over steamed rice with extra gochujang sauce on the side if desired.

Tools you’ll need

• Small mixing bowl
• Whisk
• Large skillet or wok
• Paper towels
• Wooden spoon or spatula

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