Spicy Stir Fried Squid Ohjing Uh Bokkeum Recipes

Steps:

• Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables. Thinly slice the onion. Cut the zucchini and carrot in half lengthwise and thinly slice diagonally. Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long. Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid tough.) Serve hot with rice. How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.

Steps:

• Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
• In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
• Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
• Slice the onion and bell pepper into thin strips.
• Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
• Stir in the squid and sauce; stir in the bell pepper.
• Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
• Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.

Steps:

• Clean and grade squid in a diagonal pattern then slice in pieces.
• Prepare all ingredients and put aside.
• Heat wok to high heat with oil.
• Stir in the garlic and the squid.
• Stir-fry for one minute, then add all the other ingredients.
• Stir until well mixed.
• Serve with cooked white rice.

Steps:

• 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.