For 3-4 Persons Preparation Time ca. 20 Minuten


  • 450g squid, cleaned and sliced into bite-sized pieces
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 onion, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 4-5 green onions, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15g) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) rice wine
  • Salt and pepper, to taste
  • Sesame seeds, for garnish


  1. In a small bowl, mix together the soy sauce, gochujang, honey, and rice wine to make a sauce. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over high heat. Add the onion and stir-fry for 1-2 minutes until slightly softened.
  3. Add the red and green bell peppers and stir-fry for another 1-2 minutes until slightly softened.
  4. Add the squid and garlic to the skillet and stir-fry for 2-3 minutes until the squid is cooked through.
  5. Pour the sauce over the squid and vegetables and stir-fry for another minute or until the sauce is heated through and evenly distributed.
  6. Add salt and pepper to taste.
  7. Remove from heat and garnish with sesame seeds and green onions.
  8. Serve with steamed rice.