This squid dish is one of the most popular spicy dishes in Korean cuisine. The squid is cut into bite-sized pieces and stir fried in a slightly sweet red chili sauce along with some vegetables. The sauce's main ingredients are gochujang (fermented chili pepper paste) and gochugaru (chili pepper flakes). For an authentic dish, there simply is no substitute for them. This recipe is certainly hot, but not fiery hot. Adjust the heat level to your taste. One way to reduce the spiciness is to use less fresh chili peppers (or none at all). Fresh chili peppers are called for in the classic versions of the dish, but the heat can be quite intense with certain varieties. This dish is perfect for those craving a tasty and spicy meal. The red chili sauce adds a burst of spicy flavor to the crisp vegetables and tender squid!
Ingredients:1 medium size squid (about 14 ounces or 400 grams)
1/2 medium carrot1/2 medium onion
1/2 medium zucchini
1 green chili pepper (or 1/4 green bell pepper)
1 red chili pepper (or 1/4 red bell pepper)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper
Combine all of the sauce ingredients in a small bowl.
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.