How to cook Korean Spicy Fried Squid
- 1/2 pound squid (oh jing) or cuttlefish
- 2 tablespoons Korean hot pepper paste (go chu jang)
- 4 green onions, sectioned
- 1 1/2 cup jalapenos, sliced
- 1 1/2 cup carrot, sliced
- 1 1/2 cup onions, sliced
- 1 tablespoons sesame oil
- 1/2 teaspoon mirin (sweet rice wine)
- 1/2 teaspoon garlic, minced
- 1 tablespoon sesame seeds, toasted and mashed
- 2 teaspoons brown sugar
- 1 pinch black pepper
- Wash the squid or cuttlefish, remove the eyes and other inedible parts, if using squid, skin them.
- Score the bodies in a crisscross pattern and then cut into 2 inches pieces.
- Heat about 1 tablespoon sesame oil in wok.
- Stir-fry the garlic, hot pepper paste and jalapenos.
- Add in onions and carrots.
- Stir everything till fragrant.
- Add in squid and cook till color changes. (Do NOT overcook the squid or it will turn into shoe leather!)
- Add in mirin, sugar and black pepper and stir.
- Add in sesame seeds and green onions.
- Mix everything well over high heat.
- Serve the fried spicy squid with steamed rice.
Squid is a everywhere in Korea. Best squid is from Ulung Island on the far eastern tip of Korean Peninsula.
Dried squid (oh jing oe chae) is very popular as a chewy side dish with alcohol and as snack. Beware, dried squid has a pungent pervasive aroma. Foreigners traveling in Korea are often shocked by the sudden smell of squid in trains, theaters and other public places. It is portable, cheap, high-protein and can be addictive once you start!.
This recipe for Korean Spicy Fried Squid serves/makes: 2
The Korean Spicy Fried Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
The photo is submitted by Rick Spaulding - 05.06.10
Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed