Korean Spicy Stir-Fried Squid – Ojingeo Bokkeum

Serves 2

• 1 lb. cleaned squid, bodies and tentacles (cut larger tentacles in half lengthwise)
• 1/2 of a med. zucchini, cut into matchstick size pieces
• 1 med. onion, sliced
• 1 med. carrot, matchstick size pieces
• 2 scallions, trim off heads and slice in 3 inch lengths
• 1 Korean green chili pepper, diagonally sliced on slight angle
• 3 T olive oil

Sauce

• 1 T soy sauce
• 1 T Korean hot pepper flakes (Gochugaru)
• 2 T Korean hot chili paste (Gochujang)
• 1 1/2 T garlic, minced
• 1 T sugar
• 1 t fresh ginger, minced
• 1 t sesame oil
• 1 t sesame seeds

Slice squid body open and score in checkerboard slices (Mike demonstrates how to clean & score squid in this video). Cut diagonally in about 2 1/2 inch wide slices. Cut slices in 3 inch lengths.

Mix sauce ingredients. Heat a wok or a heavy pan or skillet over high heat. Add olive oil. Add onions, stir-fry for a minute then add rest of vegetables. Stir-fry for another minute then add squid bodies and tentacles. Add sauce and stir-fry until squid curls and is just cooked through (squid will cook fast and get tough if overcooked, check after 2 minutes, should be firm but tender). Serve with rice.