← Nouns Cooking · Korean

Ingredients

• 450 g squid, cleaned
• ½ Onion, sliced
• ½ Carrot, thinly sliced
• 150 g Cabbage, cut into bite-sized pieces
• ½ Courgette (zucchini), halved and sliced
• 2 Spring onion, cut into 4 cm lengths
• 1 Green chilli, sliced (optional)
• 2 tbsp Gochujang
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• pinch of black pepper
• 2 tbsp Vegetable oil
• 1 tbsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Score the inside of the squid body in a criss-cross pattern, then cut it into strips about 2 cm wide. Cut the tentacles into bite-sized pieces. Pat everything dry.
2. Mix the sauce ingredients in a bowl.
3. Heat the oil in a wok or large frying pan over high heat. Stir-fry the onion, carrot and cabbage for 2 min, until just starting to soften.
4. Add the courgette, squid and sauce and keep everything moving for 2–3 min, until the squid turns white and curls up. Do not cook it longer or it turns rubbery.
5. Toss in the spring onion and chilli, then take the pan off the heat and stir in the sesame oil and seeds. Serve at once with rice.

Tips

• Have every vegetable cut before you start: once the squid hits the pan it is done in minutes.
• Turn leftovers into ojingeo-deopbap by spooning it over rice with a fried egg.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee