Saturday, April 27, 2013

Korean Spicy Squids

Adapted from Nigella Lawson's Korean Calamari.

Serves 2

150-170g squid (or (6 baby)
2 tbsp rice wine (eg. mirin or chinese shaoxing)
2 tbsp Korean gochujang paste
1/2 or 1 lime juice (according to taste)
2 tsp sugar (if u use mirin, u can omit the sugar)
2 tsp peanut or other flavorless oil
Large handful fresh baby corn, or green beans, or any hardy vegetables cut into 1/2-inch chunks (eg. I used lady fingers/ okras & roasted orange capsicum)
1/3 white or yellow onion, chopped

1) Clean the squids, then slice the body into rings and put them in a bowl with their tentacles. Add rice wine & leave for 15 minutes, then strain, reserving the liquid in a bowl.

2) To this bowl add the Korean pepper paste (gochuchang), lime juice, and sugar (optional), then stir to combine.

3) Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.

4) Add chopped onion & stir-fry till they soften. Then add the sliced vegetables.

5) Add the drained squid and stir-fry for 1 to 2 minutes until the squid turns opaque.

6) Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the steamed rice and serve immediately.

Note: You may wanna add a little bit of water in step 6 if it appears to be kinda dry. I added a few spoonfuls of kimchi soup as I happened to be cooking kimchi soup to go with the meal ;)

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