오징어볶음 — Print Recipe

Tender squid rings and tentacles flash-fried with vegetables in a fiery gochujang-gochugaru sauce, the char of the wok adding smoky depth to every caramelized bite.

Ingredients

400g fresh squid, cleaned and scored
1 medium onion, sliced
1 carrot, sliced
1 zucchini, sliced
3 green onions, cut into 5cm pieces
2 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp rice wine (or mirin)
Sesame seeds

Instructions

1 Score the squid bodies in a crosshatch pattern for even cooking and beautiful presentation, then cut into 5cm pieces.
2 Mix gochujang, gochugaru, soy sauce, sugar, garlic, and rice wine into a sauce.
3 Heat vegetable oil in a wok over the highest heat until smoking. Add squid and sear for 1 minute without stirring.
4 Add onion and carrot, stir-fry for 2 minutes.
5 Pour in the sauce and toss everything together vigorously for 2 minutes.
6 Add zucchini and green onions, cook 1 more minute until just wilted.
7 Finish with sesame oil, plate, and sprinkle with sesame seeds. Serve immediately with steamed rice.

Did You Know?

The crosshatch scoring technique is not just decorative — it helps the squid cook evenly, curl attractively, and hold more sauce in its grooves.