Korean · intermediate
Spicy Korean Chili Stir-Fried Squid
Tender squid rings quickly stir-fried with sweet cabbage and zucchini in a hot gochugaru chili glaze.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix gochugaru, low-sodium soy sauce, minced garlic, brown sugar, and toasted sesame oil in a cup to make stir-fry sauce.
- 02
Heat vegetable oil in a wok or high-sided pan over high heat until smoking hot.
- 03
Add sliced zucchini and chopped cabbage to wok, stir-frying rapidly for 3 minutes until slightly blistered yet crisp.
- 04
Add dried squid rings to wok along with prepared sauce mixture.
- 05
Stir-fry vigorously over high heat for 3 minutes until squid curls and turns opaque; avoid overcooking to prevent tough texture.
- 06
Transfer immediately to a warm serving dish and serve with steamed rice.
A LITTLE KITCHEN KNOW-HOW
High-Heat Flash Stir-Frying
Cooking delicate seafood rapidly over intense heat to lock in moisture and produce tenderness without excess juice release.
Notes from the kitchen
- 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.
