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.