Squid Shrimp Stir-fry and Soybean Paste

This seafood stir-fry with squid and shrimp is made with Korean soybean paste. It’s a direct and short to prepare at home within 20 minutes and savory to serve with a bowl of rice.

Squid and Shrimp stir-fry with soybean paste? That sounds a little awkward, right?

We always wanted to try to cook seafood in different ways. This time we are trying with Korean soybean paste (doenjang, 된장). The result is actually quite nice. It has deep and robust flavor that serves well with a bowl of rice.

We love seafood, no doubt. However we just don’t get to eat them that often because our not-so-seafood-loving families. We decided to cook seafood more often hoping that someday they would fall in love with it as well.

We will see if that will ever happen. But for now, we are happy with our squid shrimp stir-fry with soybean paste. Direct, short, and savory! If you like squid and shrimp, you better try this recipe

Korean doenjang paste is commonly used for making doenjang jjigae (Korean soybean paste stew) but it is also used to create a variety of dishes, including soybean paste glazed salmon and squid and shrimp stir-fry.

Squid and Shrimp

Clean squid and shrimp and have them ready near by. Cut the onion and a bunch of green onions, too. We used shredded green onions that we bought at the Korean stores. You can use a bunch of whole green onion and chop them into any size you like.

Make the Sauce for Stir-Fry

Mix soybean paste(doenjang), a little bit of chili paste(gochujang), garlic, sweet wine(or rice wine), and rice syrup (or corn syrup).

How the dish comes together

Add the squid and shrimp, and toss well to coat them with the sauce.

Stir-fry the onion over high heat until somewhat translucent.

Add your seafood friends and stir-fry to cook, about 2 minutes.

Add the green onions and continue to stir-fry. We used store bought shredded green onion. You don’t have to search for the shredded version. Just chop a bunch of green onion in any size you want.

Finally sprinkle some toasted sesame seeds and they are ready to enter into your mouth.

Nice! We love their rustic look in our skillet. Bring on the rice!

What to serve with

We served with rice and kimchi bean sprout soup on the side. We liked to serve our stir-fries with an unfussy soup. This is our kind of way of eating the scrumptious meal in an unfussy way.

This Squid Shrimp stir-fry with soybean paste will satisfy you, we promise. We literally finished almost the entire pan myself.

Save

Save

• Yield: 4 people
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 25 minutes

Ingredients

• 1/2 lb squid, cleaned and cut
• 1/3 lb large shrimp, peeled
• 1/2 onion, sliced
• 1 tbsp oil
• 1 bunch green onion, sliced
• 1 1/2 tbsp Korean soybean paste (doenjang)
• 1/2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili flakes (gochugaru)
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sweet rice wine (mirim)
• 2 tbsp rice syrup, or 1 tablespoon honey
• 1 tsp sesame oil
• 2 tsp toasted sesame seeds

Method

1. Mix soybean paste, chili paste, chili flakes, garlic, ginger, rice wine, rice syrup (or honey), sesame oil in a mixing bowl. Add the squid and shrimp and toss well to coat.
2. Heat oil in a skillet over med-high heat. Add the onion and saute until soft, about 2-3 minutes. Add the seafood mixture and continue to saute until they are fully cooked, about 2-3 minutes. DO not overcook.
3. Add the green onion and toss quickly. Sprinkle with sesame seeds and serve hot with rice.