Spicy Korean Squid Stir-Fry

Ingredients

• 500g (1.1 lb) squid, cleaned and cut into bite-sized pieces 500g (1.1 lb) squid, cleaned and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, for garnish 1 teaspoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish 2 green onions, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pan or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant.
3. 3.
   Add the squid to the pan and stir-fry for 2-3 minutes until it starts to turn opaque.
4. 4.
   In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil.
5. 5.
   Pour the sauce over the squid and stir-fry for an additional 2-3 minutes until the squid is cooked through and the sauce has thickened slightly.
6. 6.
   Remove from heat and garnish with sesame seeds and sliced green onions.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly by removing the innards and the transparent cartilage. Score the squid by making shallow cuts in a crisscross pattern to help it cook evenly and absorb the flavors of the sauce.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of Korean red pepper flakes (gochugaru) to the sauce.
• If you prefer a sweeter flavor, increase the amount of honey in the sauce.
• Adjust the spiciness of the dish by adding more or less gochujang according to your taste preference.
• Serve the Spicy Korean Squid Stir-Fry with a side of kimchi to complement the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Spicy Korean Squid Stir-Fry hot over a bed of steamed rice. Garnish with sesame seeds and sliced green onions for added flavor and visual appeal.

Presentation advice

To enhance the presentation, arrange the Spicy Korean Squid Stir-Fry on a platter and sprinkle additional sesame seeds and sliced green onions on top. Serve with a side of steamed rice in a separate bowl.