Spicy stir-fried squid (Ohjing-uh bokkeum)
4 to 6
This recipe can also be made with octopus. Then the dish would be called nakji bokkeum. Serve with rice (or over a bed of rice for informal meals), kimchi and other banchan.
3 fresh (½ pound) squid, 1½ pounds total
2 tablespoons soy sauce
2 tablespoons Korean
1 tablespoon sugar
1 tablespoon chile powder
1 tablespoon sesame oil
1 teaspoon ginger, minced
2 green onions
1 bell pepper
1 tablespoon vegetable oil
1 garlic clove, minced
Toasted sesame seeds (optional garnish)
1. Clean and slice
the squid into thin pieces about 2 inches long. Set aside.
2. In a small bowl,
whisk together the soy sauce, chile paste, sugar, chile powder, sesame oil and ginger. Set aside.
3. Slice the carrot
into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal, into about 2-inch lengths. Slice the onion and bell pepper into thin strips.
4. In a large skillet,
heat the vegetable oil over medium-high heat until hot. Add the garlic and cook, stirring frequently, until aromatic, about 1 minute. Stir in the onion and carrot and cook to soften slightly, 2 to 3 minutes, then stir in the squid and the sauce. Stir in the bell pepper. Cook the squid, stirring frequently, just until cooked (the squid will turn opaque and curl slightly), 4 to 6 minutes.
5. Stir in the green onions
and cook for an additional minute to marry the flavors, then remove from heat.
6. Serve immediately,
sprinkled with toasted sesame seeds, if you wish.