Ojingeo Bokkeum (Korean Spicy Stir-fried Squid)
- 1 medium size squid (about 14 ounces or 400 grams)
- 1/2 medium carrot
- 1/2 medium onion
- 1/2 medium zucchini
- 1 green chili pepper (or 1/4 green bell pepper)
- 1 red chili pepper (or 1/4 red bell pepper)
- 2 scallions
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons Korean chili pepper paste (gochujang)
- 1 tablespoon Korean chili pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
- pinch black pepper
- Combine all of the sauce ingredients in a small bowl.
Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables.
Thinly slice the onion. Cut the zucchini and carrot in half lengthwise and thinly slice diagonally. Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long.
Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid tough.) Serve hot with rice.
How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.