Chili-Hot Squid With Vegetables - {Maewoon Ojingau Bokum}
By á-174942
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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