Spicy Stir-Fried Squid (Korean Style, 오징어볶음)

Name: Spicy Stir-Fried Squid (Korean Style, 오징어볶음)
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Squid bodies - 3; Onion - 1; Daepa(Grenn Onion) - 1; Cabbage - 1/4 head; carrot - optional; Gochujang(koreanische Chilipaste) - 2/3 tbsp; Gochugaru(Korean chili powder) - 4/3 tbsp; Minced garlic - 2/3 tbsp; Soy sauce(Jin-Ganjang) - 4/3 tbsp; Corn syrup - 4/3 tbsp; Oyster sauce - 2/3 tbsp; Matsul (similar to Cooking wine) - 2/3 tbsp; Sesame seeds - 2/3 tbsp (optional); Sesame oil - 2/3 tbsp (optional)

Category: Authentic Korean Dishes🕒 30 mins🍽️ 3 servings

From my kitchen

How I cook this at home

I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.

My notes for this recipe

Spicy stir-fried squid is a classic Korean dish that combines the chewy texture of squid with a flavorful spicy sauce. It's a perfect meal to serve with steamed rice or noodles and is a favorite among those who enjoy bold flavors. This dish is simple to make and customizable—feel free to adjust the spice level or add vegetables to your liking.

Finding the ingredients

You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.

Quick tips

Read the ingredients and steps once before you start.
Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.

How I cook it

1.
Prepare vegetables: Slice the onion, cabbage, and green onion into strips. Cut the carrot (if using) into thin slices.
2.
Prepare the squid: If frozen, defrost and clean thoroughly under running water. Make small diagonal cuts on the squid for better flavor absorption, then cut into bite-sized pieces.
3.
Mix the sauce: Combine gochujang, gochugaru, minced garlic, soy sauce, corn syrup, oyster sauce, and mirin in a bowl. Set aside (leave sesame oil and sesame seeds for later).
4.
Make scallion oil: Heat 3 tablespoons of oil in a pan or wok over medium-high heat. Add the green onion and stir-fry until fragrant.
5.
Cook vegetables: Add the onion and cabbage to the pan. Stir-fry for about 3 minutes—do not fully cook them yet.
6.
Cook the squid: Add the squid to the pan and stir-fry for another 3 minutes. Watch as the squid changes from translucent to white.
7.
Add the sauce: Pour the prepared sauce over the squid and vegetables. Stir-fry for an additional 2–3 minutes until everything is well coated and fragrant.
8.
Finish with sesame oil and seeds: Add sesame oil and sesame seeds for the final touch. Stir briefly and serve.

Small notes

Prepare vegetables: Slice the onion, cabbage, and green onion into strips. Cut the carrot (if using) into thin slices.
Prepare the squid: If frozen, defrost and clean thoroughly under running water. Make small diagonal cuts on the squid for better flavor absorption, then cut into bite-sized pieces.
Mix the sauce: Combine gochujang, gochugaru, minced garlic, soy sauce, corn syrup, oyster sauce, and mirin in a bowl. Set aside (leave sesame oil and sesame seeds for later).
Make scallion oil: Heat 3 tablespoons of oil in a pan or wok over medium-high heat. Add the green onion and stir-fry until fragrant.
Cook vegetables: Add the onion and cabbage to the pan. Stir-fry for about 3 minutes—do not fully cook them yet.
Cook the squid: Add the squid to the pan and stir-fry for another 3 minutes. Watch as the squid changes from translucent to white.
Add the sauce: Pour the prepared sauce over the squid and vegetables. Stir-fry for an additional 2–3 minutes until everything is well coated and fragrant.
Finish with sesame oil and seeds: Add sesame oil and sesame seeds for the final touch. Stir briefly and serve.

Serving Suggestion: Serve hot with rice or noodles. In our family, we often pair this dish with somen noodles for a hearty meal.