Chilli-hot Squid with Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

What makes Korean food subtly different is its sweetness, together with its use of boiled grains, chilli-hot sauces, near-raw vegetables and thinly-sliced meat as well as quick cooking. The preparation – that chopping, slicing, marinating–takes much longer. Nothing’s wasted, always recycled.


  • 450 g (1 lb) squid – if your fishmonger is friendly, ask him to clean and prepare the squid for you, otherwise read the notes above


Cut the squid into 2.5 cm (1 pint) pieces, scoring the flesh in a diamond pattern to tenderise it. Heat the oil in a large frying pan or wok and fry together the peppers and onion for 2 minutes. Pop in the