Spicy stir-fried squid (ojingeo pokkum)

4 Servings

Ingredients

Quantity Ingredient
Karen Mintzias
2 Squid (4-1/2 oz each)
5 ounces Boiled bamboo shoot
1¾ ounce Mushrooms
3 Green peppers
¼ medium Onion
3 Green onions
1 tablespoon Salad oil
⅔ ounce Kochu jang
1 tablespoon Sake
2 teaspoons Soy sauce
1 teaspoon Sugar
1 teaspoon Ground chili pepper
½ teaspoon Crushed garlic
Pepper
MSG (optional)
1 teaspoon Roasted sesame seeds
½ teaspoon Sesame oil

Directions

SEASONING INGREDIENTS

IN ADDITION

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 ⅛ 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

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