Sunday, October 15, 2006

Ojinguh Bokeum (Squid Stirfry)


2 squids
1 jalapeno
1 onion
3 green onions
1/2 carrot
1/2 tsp chopped ginger
1 tb sesame oil
1 tb soy sauce
1 tb gochujang (red pepper paste)
1-2 tb gochugaru (red pepper flakes)
1 tb sugar
1 tb garlic


Chop the green onion into 3 inch lengths. Chop the onion into 1/4 inch squares. Slice jalapeno. Slice carrot. Chop ginger. Set vegetables aside. Wash squids, remove guts, peel off skin. (I bought pre-cleaned squid so I omitted this step.) Chop the squid into 2 inch strips. Heat the sesame oil in a pan, and add the squid. Saute for 2-3 minutes, then add the vegetables and saute for another 2-3 minutes. Add the remaining spices (soy sauce, gochujang, gochugaru, sugar, garlic) and cook until done.


Boil mak gooksoo, and serve on the side. It mixes great with the spices. You can also use udon noodles if you like, but I prefer the gooksoo.

I add ginger it if I have it. I didn't have carrots last night, so I omitted those as well. My cooking style is fast and easy. When I'm tired and hungry, I just use what I have on hand and frequently use substitutions, omissions, etc. Don't worry - it'll still turn out fine.

No comments: