My fascination on Korean dishes led me to borrowing a book from the local library and attempt to cooking this dish. I remember vaguely that I have eaten this spicy squid dish served with Korean noodles at a Korean BBQ restaurant in Malaysia. Seriously, I miss the taste! I haven’t look around much in Perth Korean eat-outs but I’m pretty sure they would have the same dish (but at a triple price tag!). Anyway, I learnt so much about Korean cooking from the little recipe book I borrowed (forgotten to jot down the name) and also bought a gochujang paste from that corner Korean shop nearby my place.
- 1 large squid
- 1 spring onion, chopped into 2 cm length
- 1/2 carrot, thinly sliced
- 1 clove of garlic, diced
- 1/2 onion, thinly sliced
- 1/2 red capsicum, deseeded and slliced
- 1 teaspoon of toasted white sesame seed
- 2 tablespoon gochujang (red chili pepper paste)
- Dash of salt and pepper
Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten.
Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections.
Slit tentacle ring, flatten and cut into desired biting pieces including head wing. Note that squid always curls from front to back and inside out, so if you score the flesh for decorative effects score the inside surface.
Blanch the squid with hot water. Pat dry.
Add 1 tablespoon of cooking oil and 1 teaspoon of sesame oil in a wok.
When the oil is hot, add the vegetables in this order: carrots, onions, spring onions and red capsicum. Stir fry for about 2 minutes.
Toss in the squid strips and the hot paste and continue to stir fry for a 1 minute.
Season to taste with salt and pepper.
Turn off the heat and transfer to a serving dish. Sprinkle it with sesame seeds.
Slurp slurp! Went very well with rice. Next time I’ll try to hunt down the Korean noodles when I’m back at the grocery shop again.