Neil Perry's stir-fried spicy squid

Neil Perry
Neil Perry's stir-fried spicy squid.
Neil Perry's stir-fried spicy squid. Photo: William Meppem

This Korean-inspired recipe requires a trip to your nearest Asian grocer. But you'll be glad you bothered, because a few key Korean ingredients in your pantry will unlock a world of fantastic dishes.


300g squid tube, cleaned

3 tbsp vegetable oil

1 onion, finely sliced

1 cup chopped Chinese cabbage 

½ carrot, peeled and julienned

2 shallots (spring onions), white and green part, cut into 2cm lengths

1 long red chilli, cut into circles 

For the dressing 

2 tbsp gochujang

1 tsp gochugaru

3 garlic cloves, finely chopped 

1 tbsp mirin

1 tbsp regular soy sauce

1 tbsp caster sugar

For the garnish

1 shallot (spring onion), white and green part cut into rounds 

1 tsp toasted sesame seeds


Place the squid on a board and slice it down one side to open it up. Scrape any film from both sides of the tube. To create a criss-cross pattern, run your knife along the squid in parallel lines, being careful not to cut all the way through, then slice going the other way at 90 degrees. Then cut the squid into 2cm squares.

For the dressing, mix all the ingredients together in a bowl, add 3 tablespoons of water and whisk until well incorporated.

Heat 2 tablespoons of the oil in a heavy-based frying pan over a high heat. Add the onion, cabbage and carrot and fry for 3 minutes. Remove with a spoon and place in a bowl.

Add the rest of the oil. When hot, add the squid, 2cm lengths of shallot and chilli and cook for 1 minute, then add the dressing to the pan. Fry for 2-3 minutes, stirring, then add the vegetables back in and toss. Spoon the squid onto a large plate and garnish with shallot rounds and sesame seeds. Serve immediately.