Ojinguh Bokeum (Squid Stirfry)

Ingredients

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

Directions:

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.

Optional:

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.