Fish, East Asian
Korean style stir fried squid with rice
Korean style stir fried squid with rice serves 4, takes 30 minutes, and is easy to make for about €4.00 per person. The key is scoring the squid tubes in a crosshatch pattern so the gochujang sauce clings to them, then cooking them very briefly to keep the texture tender. Plain rice on the side balances the heat of the sauce.
Squid stir fried in a bold red sauce, just like in Seoul, with a good bowl of rice to put out the fire.
- Total time
- 30 min
- Difficulty
- Easy
- Cost per person
- €4.00
- Calories per person
- 540 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
This dish plays on the contrast between a bold red gochujang sauce and the plain rice that tames it. The crosshatched squid curls as it cooks, creating more surface for the sauce to grip, while the onion, carrot, and cabbage keep their crunch thanks to a hot, fast stir fry. The result is lively and fragrant, never rubbery if you respect the short cooking times.
It's a great weeknight recipe when you want to break away from the usual stir fries without spending the whole evening in the kitchen. Mon Chou suggests it for adults and teens who enjoy some heat, with a spoonful of honey at the end softening it for younger eaters. It works just as well for a quick dinner as for surprising guests with something different.
The ingredients
Fish counter
- Squid tubes 600 g
Fruits and vegetables
- Onion 1
- Carrot 1
- White cabbage 150 g
- Scallions 3
- Garlic 3 cloves
Pantry
- Gochujang chili paste 3 tbsp
- Soy sauceoften in the pantry 1 tbsp
- Sugaroften in the pantry 1 tbsp
- Sesame seedsoften in the pantry 1 tbsp
- Neutral oiloften in the pantry 2 tbsp
- Riceoften in the pantry 300 g
Allergens Mollusks, Soy, Gluten, Sesame
The step by step recipe
-
Open the squid tubes, score the inside in a crosshatch pattern, and cut them into 3 cm strips.
The crosshatch also makes for a nicer presentation.
-
Mix the chili paste, soy sauce, sugar, and minced garlic.
If you don't have gochujang, spicy tomato paste works just as well.
-
Cook the rice in salted water, then drain it. 11 min
Keep the rice plain, it's what tames the heat.
-
Slice the onion, carrot, and cabbage, and stir fry them in the oil over high heat for four minutes. 4 min
High heat keeps them crunchy.
-
Add the squid and the sauce, stir fry for three more minutes. 3 min
Any longer than three minutes and the squid turns rubbery.
-
Serve over the rice with scallions and sesame seeds.
A spoonful of honey at the end softens the heat for kids.
Our tips to get it right
- Pat the squid tubes completely dry before cutting them, excess moisture stops the sauce from clinging and makes the pan steam instead of sear.
- Prep all the vegetables and the sauce before you turn on the heat, the squid cooks fast and leaves no time to improvise.
- Use a wide skillet or wok so the squid sears instead of releasing water, especially if you double the recipe.
The variations
- Swap the squid for peeled shrimp, cutting the time with the sauce down to two minutes.
- For a vegetarian version, replace the squid with button mushrooms or firm tofu cut into thick slices.
- For kids, cut the gochujang in half and add the spoonful of honey suggested in the final tip.
What to serve it with
- Kimchi for a fuller Korean meal
- Green tea or chilled lemonade
- Extra sauteed bean sprouts
Storage
Store leftovers in a sealed container in the fridge for up to 2 days, since squid loses texture quickly. Freezing isn't recommended, it turns the squid rubbery once thawed. Reheat in a hot skillet for just a minute or two, so the squid doesn't overcook.
Questions about this dish
Can I use something other than gochujang?
Yes, a mix of tomato paste and a bit of chili powder gets you close. It will taste less savory but still have plenty of heat.
How do I keep the squid from turning rubbery?
The key is a very short cooking time, three minutes max in the sauce. Any longer and the flesh tightens up and turns chewy.
Can I make the sauce ahead of time?
Yes, the gochujang, soy sauce, sugar, and garlic mix keeps for 2 days in a sealed jar in the fridge. It saves time on the night you cook.
What rice works best for this dish?
A classic short grain or half brown rice works well, cooked plain with no seasoning. It should stay simple to balance the heat of the sauce.
How long does it take to make Korean style stir fried squid with rice?
Count 30 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in Korean style stir fried squid with rice?
About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Korean style stir fried squid with rice cost?
About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains mollusks, soy, gluten, sesame. Always check the labels of the products you buy.
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