Spicy Stir-fried Squid (ojingeo Pokkum) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
2: Squid, 4-1/2 oz each
5 ounce: Boiled bamboo shoot,
1 3/4 ounce: Mushrooms,
3: Green peppers,
1/4 medium: Onion,
3: Green onions,
1 tbsp: Salad oil,
SEASONING INGREDIENTS
2/3 ounce: Kochu jang,
1 tbsp: Sake,
2 tsp: Soy sauce,
1 tsp: Sugar,
1 tsp: Ground chili pepper,
1/2 tsp: Crushed garlic,
Pepper,
MSG, optional
IN ADDITION
1 tsp: Roasted sesame seeds,
1/2 tsp: Sesame oil,
Directions:
Insert a finger into body of squid and separate the joint. Gently
pull out tentacles and entrails. Be careful not to break the sac.
Cut off entrails. Cut to open out tentacles. Remove eyeballs and beak
ball. Tear off triangular "hat". Rub the end surface with a kitchen
cloth to catch the skin. Peel the skin from the body and "hat". Cut
body in half on skin side, then score in a diamond pattern. Cut into
1 inch width.
Cut green peppers into quarters lengthwise. Cut bamboo shoot and
onion into 1/8 inch width, green onions into 2 inch length.
Heat oil in a skillet, cook squid, bamboo shoot and onion over medium
heat. Add mushrooms and green peppers. When all ingredients are
heated through, stir in green onion.
Season with combined Seasoning ingredients. Sprinkle with roasted
sesame seeds and stir-fry quickly. Pour sesame oil rolling around
the sides of skillet. Transfer to serving plate.
Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe &
Yukiko Moriyama
Typed for you by Karen Mintzias
Source from luhu.jp
pull out tentacles and entrails. Be careful not to break the sac.
Cut off entrails. Cut to open out tentacles. Remove eyeballs and beak
ball. Tear off triangular "hat". Rub the end surface with a kitchen
cloth to catch the skin. Peel the skin from the body and "hat". Cut
body in half on skin side, then score in a diamond pattern. Cut into
1 inch width.
Cut green peppers into quarters lengthwise. Cut bamboo shoot and
onion into 1/8 inch width, green onions into 2 inch length.
Heat oil in a skillet, cook squid, bamboo shoot and onion over medium
heat. Add mushrooms and green peppers. When all ingredients are
heated through, stir in green onion.
Season with combined Seasoning ingredients. Sprinkle with roasted
sesame seeds and stir-fry quickly. Pour sesame oil rolling around
the sides of skillet. Transfer to serving plate.
Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe &
Yukiko Moriyama
Typed for you by Karen Mintzias
Source from luhu.jp