Spicy Stir Fried Squid (Ohjing-Uh Bokkeum) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Serve with rice and kimchi. This dish can also be made with octopus, in which case, it would be called nakji bokkeum. Ingredients:
1 1/2 lbs squid |
2 tablespoons soy sauce |
2 tablespoons korean chili paste (gochujang) |
1 tablespoon sugar |
1 tablespoon chili powder |
1 tablespoon sesame oil |
1 teaspoon ginger, minced |
1/2 carrot |
2 green onions |
1 onion |
1 bell pepper |
1 tablespoon vegetable oil |
1 garlic clove, minced |
toasted sesame seeds, optional garnish |
Directions:
1. Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
2. In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
3. Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
4. Slice the onion and bell pepper into thin strips.
5. Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
6. Stir in the squid and sauce; stir in the bell pepper.
7. Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
8. Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.
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