Stir Fried Squid (오징어 볶음) Recipe

Clean the squid if not pre-cleaned: remove head, innards, quill and skin. Rinse and pat dry. Slice bodies into 1/2-inch rings and/or make 1/4-inch diagonal score marks on tubes to help tenderize and create a decorative curl when cooked. Cut tentacles into bite-sized pieces.

Prepare vegetables: thinly slice the onion and bell pepper, julienne the carrot, cut green onions into 2-inch pieces, and mince the garlic. If using water chestnuts or sprouts, drain and set aside.

Mix the sauce in a small bowl: whisk together gochujang, gochugaru, soy sauce, rice wine (or mirin), sugar, sesame oil, and black pepper until smooth. Taste and adjust sweetness or heat as desired.

Heat wok and oil

Place a large wok or heavy skillet over high heat until very hot (about 2–3 minutes). Add vegetable oil and swirl to coat.

Aromatics

Add minced garlic and stir-fry for about 10–15 seconds until fragrant but not browned.

Vegetables first

Add the onion and carrot and stir-fry 1–2 minutes until they begin to soften. Add bell pepper and continue to stir-fry another 30–45 seconds. You want the vegetables crisp-tender.

Add squid

Add the prepared squid to the wok and stir immediately. Cook over high heat, stirring constantly, for 1 to 2 minutes until the squid just turns opaque. Do not overcook — squid becomes rubbery if cooked too long.

Combine sauce & finish

Push the ingredients to the sides of the wok, add the 2 tablespoons water or dashi to deglaze, then add the sauce mixture. Toss everything quickly to coat. Stir-fry together for 30–45 seconds until the sauce is glossy and heated through and the liquid has reduced slightly.

Add green onions & optional ingredients

Stir in the green onions and any optional crunchy ingredient (water chestnuts or sprouts). Cook 15–30 seconds more just to warm the additions and soften the green onions slightly.

Finish

Remove from heat. Drizzle a little extra toasted sesame oil if desired, then sprinkle toasted sesame seeds on top. Adjust seasoning with a pinch more salt or soy sauce if needed.

Transfer to a serving plate and garnish with additional sliced green onion or cilantro. Serve immediately with steamed rice or as part of a Korean BBQ / banchan spread.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat quickly in a hot skillet to avoid overcooking the squid further.