Korean•quick
Squid Shrimp Stir-fry with Soybean Paste
This squid and shrimp stir-fry with Korean soybean paste is an easy, quick, and delicious way of enjoying seafood. Serve with a bowl of rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 1/2 lb squid (cleaned and cut)
- 1/3 lb large shrimp (peeled)
- 1/2 onion (sliced)
- 1 tbsp oil
- 1 bunch green onion (sliced)
- 1+1/2 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru)
- 1 clove garlic (minced)
- 1 tsp ginger (grated )
- 1 tbsp sweet rice wine (mirim)
- 2 tbsp rice syrup (or 1 tablespoon honey)
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- 1
Mix soybean paste, chili paste, chili flakes, garlic, ginger, rice wine, rice syrup (or honey), sesame oil in a mixing bowl. Add the squid and shrimp and toss well to coat.
- 2
Heat oil in a skillet over med-high heat. Add the onion and saute until soft, about 2-3 minutes. Add the seafood mixture and continue to saute until they are fully cooked, about 2-3 minutes. DO not overcook.
- 3
Add the green onion and toss quickly. Sprinkle with sesame seeds and serve hot with rice.