Korean Calamari Recipe

Name: Korean Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sushi rice; 5 to 6 ounces (6 baby) squid; 2 tablespoons rice wine; 2 tablespoons Korean gochujang paste; 2 tablespoons soy sauce; 2 teaspoons sugar; Few dashes Asian sesame oil; 2 teaspoons peanut or other flavorless oil; Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks; 6 thin or 3 large scallions, sliced

Servings: persons

1
Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions.
2
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine.
3
Leave for 15 minutes, then strain, reserving the liquid in a bowl.
4
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
5
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
6
Add the sliced corn and scallions and stir-fry for 2 minutes
7
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
8
Add the sauce and stir-fry for 30 seconds or so, until piping hot.
9
Divide the calamari between 2 bowls of the sushi rice and serve
10
Freeze Note
11
Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out.
12
But first check with your fish seller or supermarket that the squid has not been previously frozen.
13
Thaw overnight in the refrigerator, on a plate to catch drips.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sushi rice, 5 to 6 ounces (6 baby) squid, 2 tablespoons rice wine, 2 tablespoons Korean gochujang paste, and more.

Yes, Korean Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions