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Chili-Hot Squid With Vegetables - {Maewoon Ojingau Bokum}

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Ingredients

  • 1 pound fresh squid
  • 2 tablespoons corn oil - (or more) for stir-frying
  • 1/2 slice fresh ginger chopped fine
  • 1 large carrot sliced 2" long
  • by 1/2" wide and 1/8" thick
  • 1 medium onion cut half-moon slices
  • 2 scallions sliced 2" long, white parts halved lengthwise, sliced
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons sugar
  • 1 tablespoon gochu jang
  • 2 teaspoons hot red chili powder
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon sesame oil
  • 2 teaspoons cornstarch diluted in
  • 2 tablespoons cold water
  • 3 ounces wheat noodles

Details

Servings 1

Preparation

Step 1

Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2-inch wide. Cut the squid's tubular body lenghtwise into halves, open it up and then cut pieces to the desired size.

Heat the oil in a wok or large skillet, add the ginger and garlic and stir-fry over moderate heat for 1 minute. Add the squid, carrot and onion and continue to stir-fry for 1 minute, adding the scallions, salt and sugar as you fry and the natural liquid of the ingredients accumulates.

Make a well in the middle of the mixture and put in the gochu jang paste, chili powder, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 minutes.

In the meantime, bring 3 cups water to a rapid boil in pan, add the noodles and cook for not more than 1 minute. Rinse under cold water.

This recipe yields ?? servings.

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