Korean Spicy Fried Squid Recipe

Serves/Makes: 2


  • 1/2 pound squid (oh jing) or cuttlefish
  • 2 tablespoons Korean hot pepper paste (go chu jang)
  • 4 green onions, sectioned
  • 1 1/2 cup jalapenos, sliced
  • 1 1/2 cup carrot, sliced
  • 1 1/2 cup onions, sliced
  • 1 tablespoons sesame oil
  • 1/2 teaspoon mirin (sweet rice wine)
  • 1/2 teaspoon garlic, minced
  • 1 tablespoon sesame seeds, toasted and mashed
  • 2 teaspoons brown sugar
  • 1 pinch black pepper
How to cook Korean Spicy Fried Squid:
  • Wash the squid or cuttlefish, remove the eyes and other inedible parts, if using squid, skin them.
  • Score the bodies in a crisscross pattern and then cut into 2 inches pieces.
  • Heat about 1 tablespoon sesame oil in wok.
  • Stir-fry the garlic, hot pepper paste and jalapenos.
  • Add in onions and carrots.
  • Stir everything till fragrant.
  • Add in squid and cook till color changes. (Do NOT overcook the squid or it will turn into shoe leather!)
  • Add in mirin, sugar and black pepper and stir.
  • Add in sesame seeds and green onions.
  • Mix everything well over high heat.
  • Serve the fried spicy squid with steamed rice.
Korean Spicy Fried Squid recipe


Squid is a everywhere in Korea. Best squid is from Ulung Island on the far eastern tip of Korean Peninsula.
Dried squid (oh jing oe chae) is very popular as a chewy side dish with alcohol and as snack. Beware, dried squid has a pungent pervasive aroma. Foreigners traveling in Korea are often shocked by the sudden smell of squid in trains, theaters and other public places. It is portable, cheap, high-protein and can be addictive once you start!.

This recipe for Korean Spicy Fried Squid serves/makes: 2

The Korean Spicy Fried Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

The photo is submitted by Rick Spaulding - 05.06.10

Main Ingredient: Squid/Cuttlefish (more Squid/Cuttlefish recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Korean (more Korean recipes)

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