Korean Ojingeo Bokkeum (Spicy Stir Fried Squid) Recipe

Method

1. Make the sauce by combining 2 tablespoons of Korean chili powder (gochugaru), 2 tablespoons of gochujang, 1 to 1.5 tablespoons of soy sauce, 1.5 tablespoons of kOBE Monk Fruit Blend, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1.5 teaspoons of toasted white sesame seeds and 1/4 teaspoon of ground pepper.
2. Cut the squid into bite sized pieces, keeping them generous rather than small and thin, as squid shrinks in the pan.
3. Marinate the squid in the sauce for 20 to 30 minutes.
4. Meanwhile cut the spring onions into 2 to 3cm lengths, cut the onion into wedges and slice the carrot into long thin pieces.
5. Heat 2 tablespoons of cooking oil in a pan, add the carrot once hot, then the onion and spring onion.
6. Stir fry over high heat for 1 to 2 minutes until the vegetables start to soften at the edges.
7. Tip in the marinated squid, stir fry for about 3 minutes, turn off the heat and add 1 tablespoon of sesame oil.
8. Keep the tossing light so the squid stays tender and the vegetables stay firm.

Tips

• Gochugaru and gochujang are sold at Korean food shops and large supermarkets.
• The dish is at its best hot with plain rice.
• Cut the squid on the large side, since it shrinks a lot over the flame.
• Add the sesame oil once the heat is off and the aroma holds longer.
• Tip the squid into the pan of very hot vegetables and stir fry quickly for 2 to 3 minutes, as longer turns it rubbery.