Prep time: 20 min
Cook time: 9 min
Servings: 4
Ingredients:
1 whole squid or 2 small ones
2 green onion stalks, roughly chopped
1/4 onion, sliced
1/4 cup cabbage, sliced
1/4 cup carrot, sliced
To finish:
1 tbsp sesame oil
handful of chopped green onion
1/2 tsp sesame seeds
Sauce:
3 tbsp gochugaru
2 tbsp spicy gochujang
2 tbsp soy sauce
4 garlic cloves, minced
1/2 tsp ginger, minced
1 tbsp sugar
2 tbsp water
1 tbsp corn starch
1/2 tsp sesame oil
pinch of black pepper
Directions:
Clean the squid. If you bought the squid and didn't get it clean at the fish market, then go ahead and clean it.
(How to clean squid: Grab the body in one hand and the head in the other. Firmly pull it apart with a slight twisting motion. The head and innards should easily slip out of the body. You can also insert a fork or spoon to loosen up the innards from the inside of the body, the tentacles from the head, just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.)
After cleaning the squid, you want to cut it. You can also score the squid into diamond shape by cutting a crosswise diagonal pattern but that's not necessary. Make sure you cut it into about 2-inch long, bite-sized pieces, that's big enough as these tend to shrink when cooking.
Combine all of the sauce ingredients in a small bowl. Add squid to the sauce and set it aside to marinade.
While the squid is marinating, cut all of your vegetables.
Bring a frying pan to a medium-high heat and add some cooking oil. Throw in your vegetables and stir fry for 4 minutes. Move the vegetables to the sides of the pan and add the squid and any remaining sauce to the center. Stir fry just until the squid pieces curl up, about 2-3 minutes. Keep in mind that, if cooked for longer, squid tends to get tough.
Turn off the heat, drizzle the sesame oil and mix. Place in a bowl or plate and top with sesame seeds and the green onions. You can serve this with white rice and enjoy!