Spicy Squid Stir-Fry

Name: Spicy Squid Stir-Fry
Cuisine: Korean
Ingredients: 5 cloves garlic, grated or finely chopped; 2 tbsp gochujang (Korean chilli paste); 2 tbsp gochujang (Korean chilli paste); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp gochugaru (Korean chilli flakes); 1 tbsp gochugaru (Korean chilli flakes); 4½ tsp sugar; 450 g (1 lb) squid, bodies and tentacles separated, rinsed and patted dry; 1 tbsp vegetable oil; 2 small carrots, thinly sliced; 1 onion, thinly sliced; 4 spring onions, whites and greens separated and cut into 4 cm (1½ in) pieces; 1 small fresh Korean red chilli or Fresno chilli, thinly sliced on an angle; 1 small fresh Korean red chilli or Fresno chilli, thinly sliced on an angle; Roasted sesame seeds, to serve; Steamed White Rice, to serve

Ojinguh Bokkeum

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Be sure to use fresh squid for this recipe, as it does make a big difference. I love eating this dish for lunch with a side of rice. It cooks in no time at all and is so popular with my friends.

Ingredients

5 cloves garlic, grated or finely chopped
2 tbsp gochujang (Korean chilli paste)

Asia
Korea
Fish course
Lunch
Pescatarian

Method

In a medium bowl, stir together the garlic, chilli paste, soy sauce, sesame oil, chilli flakes and sugar. Set the sauce aside.

Cut the squid bodies open, lay them flat and score one side in a criss-cross pattern, being careful not to cut all the way through the flesh. Cut the bodies lengthways into 2.5 cm (1 in) wide strips. Cut any large tentacles in half. Add the squid to the sauce an