Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)

Thaw frozen squid in the refrigerator. Pat 350 g cleaned squid dry and cut body and tentacles into 2–3 cm pieces. Wash utensils and the cutting board used for raw squid.

Cut 180 g radish into thin 3–4 mm strips and slice 80 g onion. Rinse 150 g soybean sprouts.

Boil the soybean sprouts for about 3–4 minutes until fully cooked, then drain. Keep them separate from utensils used for raw squid.

Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, and 2 tbsp water into a sauce.

Heat a frying pan over medium-high heat, add 1 tbsp oil, and stir-fry the radish and onion for 3–4 minutes until the radish begins to soften.

Add the squid and sauce and stir-fry for about 4–6 minutes, stirring until the squid is fully opaque and firm throughout. If practical, check the thickest pieces reach at least 63°C (145°F), following general seafood guidance.

Add the cooked bean sprouts, heat together for about 1 minute, then turn off the heat and stir in 1 tsp sesame oil. Serve warm with the radish and sprouts.