Chilli-hot Squid with Vegetables

Preparation info

  • Difficulty


  • Serves


Appears in

What makes Korean food subtly different is its sweetness, together with its use of boiled grains, chilli-hot sauces, near-raw vegetables and thinly-sliced meat as well as quick cooking. The preparation – that chopping, slicing, marinating–takes much longer. Nothing’s wasted, always recycled.


  • 450 g (1 lb) squid – if your fishmonger is friendly, ask him to clean and prepare the squid for you, otherwise read the notes above
  • 2 tablespoons vegetable oil
  • 1 small green pepper, seeded and finely sliced into rings
  • 1 small red pepper, seeded and finely sliced into rings
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 teaspoons caster sugar
  • salt
  • freshly ground black pepper


Cut the squid into 2.5 cm (1 pint) pieces, scoring the flesh in a diamond pattern to tenderise it. Heat the oil in a large frying pan or wok and fry together the peppers and onion for 2 minutes. Pop in the squid, garlic and sugar and Stir-fry for 2–3 more minutes, stirring constantly. Season and serve immediately with rice.