Hot and spicy stir fried squid
Ingredients:
- 1 large squid (1 lb)
- soy sauce
- sugar, hot pepper flakes
- green chili pepper,
- carrot, garlic, onion, and green onions.
Makes 2 servings.
- Remove the squid’s intestines
- Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
- Prepare a big plate for your vegetables.
- Cut a carrot thinly and diagonally and place it on a big plate.
- Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
- Slice 1 medium size onion and put it on the plate.
- Slice 1 green chili pepper and put it on the plate.
- Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.
- Heat a pan or wok over high heat and put 1 tbs olive oil in it.
- Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
- Add squid strips and the hot paste and continue to stir fry for a few minutes
- Sprinkle some sesame oil and transfer to a serving dish and serve with rice.
Made this dish tonight and it was sooooo good! I always orderd it in the restaurant and now that I can make it myself I am sooo happy! Thank you sooo much Maangchi!! :o)
Great news! Thank you for the update! :0)
I improvised and made Nakchi bokum. It came out delicious. It was a little too spicy for me to finish, but my Korean wife finished it. We added a little tashida and it brought out the flavor even more. Yours looked so delicious, but we usually improvise recipes to our tastes. I have made several of your recipes now, but my son dropped the digital camera, so I can’t take pictures. Hopefully we will have it replaced before too long.
“we usually improvise recipes to our tastes”
nice! You can modify the recipe according to your taste. Thank you!
Hi Maangchi,
The Hot Paste which you used it in this recipe, can I use the ready Hot Pepper Paste instead? Please advise. Thank you for sharing.
“ready Hot Pepper Paste”? I don’t know what it is. Freshly made hot paste gives the the best result.
“Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar”
Hi Maangchi,
Thank you for fast reply.. The ready hot pepper paste that I mentioned is the Korean Hot Pepper Paste in the plastic container and sold in the supermarket.. It is because I may run out of hot pepper flakes..Thank you.
Thanks for the recipe! I used to have this at the Korean restaurant in Winnipeg.
oh, Winnipeg! Now you can make this at home! : )
Hi, maangchi
i try this recipe like two days ago, but i use hot pepper paste instead of flakes (i have to go to other district if i am about to use flakes >.<). anyway, the sauce turns out to have similar taste with ddukbokki, is that right? and, instead of serving it with rice, i add ramen noodles in it.
unfortunately, i can't show you my cooking because my boyfriend and I dug on it right after it was ready. (blush) we're just too excited to taste it.
yay, it sounds like you made delicious ojingeobokkeum. Adding ramen noodles to this dish sounds great! “my boyfriend and I dug on it right after it was ready..” lol!
Hi Maangchi,
I love your cooking. I made this dish tonight and it was sooo good! My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out! I also had to add more sugar. My husband and I like it on the sweeter side. I don’t know exactly how much I added but i think it was more than double. Thanks for your expert videos. My husband wouldn’t have known how to cut that thing without your help! Thanks again Maangchi!
“My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out!” haha! Thank you for your update! I can imagine you and your husband’s battle with the dead squid in the kitchen!
Happy cooking! ^^
Hi I was watching your video and I have question on the measurements.
I’m questioning the soy sauce-in the video you call out everything in spoons then in the instructions you say 2 1/2 Tbs. What’s correct
2 1/2 Tbs or 5 spoons . I’m assuming that the spoon you are using is about the size of a Tablespoon. Tks
yes, use measuring tbs which is more exact. Forget about spoon! I usually use regular spoon instead of measuring spoon during my usual cooking, but I can’t provide exact measurement with regular spooning. For example, when I scoop (1 spoon) hot pepper paste, it can be from 2-6 tbs depending on how much I scoop at the time.
Thank cyou very much, Maangchi. I enjoy your recipes
Hi Maangchi,
Would it be ok to use shrimps instead of squid?
yes, I think so, why not! My friend used chicken breast instead of squid. She said it turned out very delicious! Smart cooks are everywhere. ; )
Hi Maangchi! I was wondering if for the stir fry you could use hot pepper powder instead of the flakes?
Yes, of course you can use either hot pepper powder or hot pepper flakes.
Hi Maangchi. Just wanted to let you know that I made this dish tonight with a shortage of vegetables but heavy supply of squid! It was delicious. Thanks for the great recipe.
I bought squid today! : ) Reading your comment is motivating me to cook this dish for myself!
your website helped me a lot in learning how to cook korean dishes, hopefully many more recipes that i can select which reach my budget…more power & JESUS LOVES YOU!
Hi,
I looked up this recipe after hearing a famous korean star talking about it. It sure does look delicious. I was just wondering if this recipe is best to use squid or can I use another type of meat like chiken? please let me know?
My friend said she replaced the squid with sliced pork and it turned out great. Chicken, why not?
Hi Maangchi,
when I was in Korea I ate some similar dish. I guess it was dried cuttle fish with some sauce on it.
It looked like the dried cuttle fish snack, except it was red and little sticky (like myeolchi bokkeum) and was used as side dish.
There were no veggies or something in.
Do you know the name of this dish and can you tell me how to make it?
oh, it’s “mareun ojinguhchae bokkeum” :”마른 오징어채 볶음” in Korean.
Ojinguh is squid and chae means shredded stuff, so the side dish is made with shredded dried squid.
The recipe will be posted in the future. It’s one of popular Korean lunch box side dishes.
Maangchi, you are the best!
I am awaiting this one… :)
I tried so many of your recipes by now and they are all so delicous!!
Hi Maangchi,
I love all your recipes because they’re so easy to make. I just finished cooking this dish but my squid came out tough and a bit bitter. Do you have any recommandations or tell me what I did wrong?
Maybe you cooked the squid too long? I don’t know about the bitter taste. It is not supposed to be bitter. Check the taste of all the other ingredients, please.
Hmm, maybe I will try rubbing some lemon on the squid first and not over cook it. I remember the squid being very tender and flavorful at the restaurants and I cant seem to get it that way.. But I will keep trying, thank you for all your energy to help others cook =D
Hi Maangchi,
Hi! Im a newbie at cooking and Im not good at proportions,too. I would like to try this out and make a serving for 8 people. What changes do I have to make to the ingredients?
Hi, this recipe is for about 2-3 servings, so triple all ingredients.
Hi Maangchi!
I really want to try this dish at home but i only have hot pepper paste. Can i use hot pepper paste instead of hot pepper flakes or chilli powder? By the way this looks really delicious, hope that i could cook it soon ^^
I think it will be ok.
this is just an awesome recipe. i’ve just cooked it at a friend’s place and we were both delighted.
imagine that, a German guy showing how to cook Korean food to a Swedish guy. :)
i’ve also added a touch of ginger and fish sauce, garnished the whole thing with seaweed cut into thin strips and the outcome was amazing.
everyone, have a go at this one, it’s simple to make and most lovely to eat.
thanks maangchi! :)
haha, very international! Thank you!
Hi Maangchi!
So far I have made mandu and sweet and crispy chicken wings. Both came out really good except for the chicken wings because I used corn starch powder instead of starch powder, but it still came out really yummy.
The next dish I want to try is this stir fried squid dish. I have all the ingredients but I bought chili powder instead of hot pepper flakes.
can I use the chili powder or can I replace it with hot pepper PASTE (since I have some)?
Thank you so much!!!
wow, it sounds like you are busy cooking Korean food these days!
You can use either starch powder or corn starch powder. It doesn’t matter.
And for your stir-fried squid dish, you can use chilli powder, too.
it came out really good!! hehe next im going to try bibimbap!!
really corn starch doesn’t matter? hmmm maybe the oil wasnt hot enough (i used olive oil) thats why the chicken wasnt crunchy or crispy.
i love your website and my family thinks your sweet and crispy chicken wings are the BEST!!!
Dear Maangchi:
I am just wondering if I wanna make this dish using frozen octopus legs, do I need to thaw them, or boil them first? TIA!
I have tried to cook so many recipes from your website. Let me tell you, we have so many authentic korean restaurants here in Toronto, but my friends say that your recipes are totally restaurant-grade, if not better. Please come to toronto and hold some cooking classes, I will be the first one to register! You are truly an amazing woman, it’s so generous of you to share your recipes with us, thank you so much!
Thaw it out and use it. Thank you very much! If I visit Toronto, I will post about it on my blog.
Maangchi, this is so great. I ALWAYS order hot squid at Korean restaurants and have been dying to cook it on my own because they are costly on the menu! I wanted to ask you about the hot sauce paste that you made – is it the same as ‘gochujang’ sauce sold in Korean stores?
no, it’s not gochujang. I posted how to make the hot paste sauce in the recipe. “Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.”
Hi again Maangchi – tried making this tonight and it is wonderful! Tastes just like the Korean restaurant’s! The only thing I didn’t have was sesame oil but I had sesame seeds and added those as a garnish. Thank you for this wonderful recipe!
oh, my, Lyndal, thank you very much for letting me know about your successful spicy squid dish making!
That looked really good! I’ve never seen anyone prepare a large squid before so thanks for demonstrating how to clean one. It was so nice to hear those Morrissey songs while watching you make that great food!
: ) Thank you! The squid was under my control!
I think frozen squid is usually fresh enough. I choose firm, shiny, and a little blue and gray.
I made this dish and it is delicious! I used several small squid instead on the big squid you used becuase that was what I had. I bought the squid frozen. One of the squid tasted much fishier than the others when I was eating it, which makes me think that perhaps it was older. How do you tell which squid are the best and freshest?