INGREDIENTS:
- 2 squid (about 1 lb) cleaned and sliced
- 1 small carrot, thinly sliced
- 1 medium onion, sliced
- 1-2 tablespoon grape seed oil
- 2 tablespoon Korean chili paste
- 1½ tablespoon Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, finely minced
- dashes black pepper
- ½ tablespoon sesame oil
- 1 green onion, chopped
- 1 tablespoon toasted sesame seeds
INSTRUCTIONS:
- In a mixing bow, mix Korean chili paste, chili flakes, soy sauce, sugar, garlic, pepper, and sesame oil until it becomes smooth paste.
- Add the squid slices and toss well together to incorporate with the sauce. Set aside.
- Heat oil in a skillet over med-high heat. Add the onion and carrot and saute until just soft, about 2-3 minutes. Add the squid mixture to the skillet and stir-fry quickly until the squid is cooked enough, about 2-3 minutes. Do not overcook the squid. It will get tough.
- Remove the skillet from the heat and sprinkle with green onion and sesame seeds. Serve hot over rice.
Source: Beyond Kimchee
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