About the Recipe
A very tasty squid. A receip of Korean kitchen, with is close to Japanese, has the spiciness of Thai and the simplicity of Chinese and yet quite different
Ingredients
1lb squid
oil
1 carrot, halved lengthwise, then cut crosswise into thin slices
1 onion, halved and sliced
3 spring onions in longer pieces
rice
Sauce:
2tbsp gochujang chili paste
1tbsp couchugaro chili powder
1tbsp mirin
2tsp soy
1tbsp honey
4 cloves crushed garlic
freshly grated ginger
Preparation
The squid must be prepared first. To do this, pull the head and tentacles out of the body, remove the fines and remove the skin on the surface. Then cut open the tubes, remove the remains of the innards and the sword and rinse with cold water. Pat dry and make diamond-shaped cuts on the inside with a sharp knife (do nut cut through). Then cut the tubes into 5cm pieces and also trim the tentacles
Cook the rice
Mix all the sauce ingredients together
Heat the oil in a pan over a high heat. Stir fry the carrots and onion slices in the pan faor about 5 minutes until they start to soften. Add the squid pieces, spring onions and sauce and stir fry over a high heat for 2-3 minutes until the squid pieces are no longer translucent. Remove from heat and stir in the sesame oil
Spread the rice and the squid sauce on top and sprinkle with sesame seeds