Spicy stir-fried squid (Ohjing-uh bokkeum)
Total time: 25 minutes
Servings: 4 to 6
Note: 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.
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3 fresh (½ pound) squid, 1½ pounds total
2 tablespoons soy sauce
2 tablespoons Korean chile paste (gochujang)
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.
Each of 6 servings: 190 calories; 19 grams protein; 14 grams carbohydrates; 2 grams fiber; 6 grams fat; 1 gram saturated fat; 264 mg cholesterol; 4 grams sugar; 563 mg sodium.Copyright © 2015, Los Angeles Times