Korean Spicy Squid with Gochujang

Step 1

Prepare the gochujang sauce by whisking together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, minced ginger, and water in a small bowl until smooth and well combined. Set aside.

Step 2

Pat the squid rings dry with paper towels to remove excess moisture, which helps them cook evenly and develop a light sear. Season lightly with salt and pepper.

Step 3

Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute. The pan should be hot enough that a piece of squid sizzles immediately on contact.

Step 4

Add the squid rings in a single layer and sear for 2-3 minutes without stirring, until they begin to turn golden and opaque on one side. Stir, then cook another 1-2 minutes until just cooked through but still tender—avoid overcooking or the squid will become rubbery.

Step 5

Push the squid to the side of the skillet and add the sliced onion to the empty space. Cook for 1-2 minutes over medium-high heat until the onion begins to soften and turn translucent.

Step 6

Pour the gochujang sauce over the squid and onion, stirring gently to coat everything evenly. Simmer for 2-3 minutes over medium heat until the sauce thickens slightly and clings to the squid, and the flavors meld together.

Step 7

Remove from heat and stir in the sliced green onions and toasted sesame seeds, reserving a pinch of sesame seeds for garnish. Taste and adjust seasoning with soy sauce, gochujang, or salt as needed.

Step 8

Transfer to a serving platter and top with remaining sesame seeds for garnish. Serve immediately over steamed rice with extra gochujang sauce on the side if desired.