Tangy Squid Kebabs

Name: Tangy Squid Kebabs
Cuisine: Korea
Ingredients: 3–4 medium squid bodies (about 8 oz/250 g in total), cut open and cleaned; 2 green bell peppers, cored and deseeded; 12 bamboo skewers, soaked in water for 1 hour before using; Oil, for frying; 4 tablespoons Korean hot bean paste (gochujang); 2 tablespoons sugar; 2 tablespoons crushed garlic paste; 2 green onions, minced; 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon sesame paste; 1 teaspoon sesame oil

Preparation info

Serves
2–4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

3–4 medium squid bodies (about 8 oz/250 g in total), cut open and cleaned
2

Korea
Fish course
Starter
Pescatarian

Method

Using the tip of a knife, score the surface of the squid in a crisscross pattern to prevent it from over-curling during cooking. Bring a saucepan of water to a boil and poach the squid until it just begins to curl, 2–3 minutes. Remove from the heat, drain and slice the squid into ¾ x 2½-in (2 x 6-cm) strips. Slice the bell pepper into strips roughly the same size.