Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Skillet or wok
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Mix well.
2. Add the squid rings to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat a skillet or wok over high heat. Add the squid and marinade to the skillet and stir-fry for 3-4 minutes, or until the squid is cooked through and the sauce has thickened.
4. Add the scallions and cilantro to the skillet and toss to combine.
5. Season with salt and pepper to taste.
6. Transfer the squid to a serving dish and sprinkle with toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Instead of gochujang, you can use any other chili paste or hot sauce.
- Instead of rice vinegar, you can use any other mild vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use any other neutral oil.
Variations:
- You can add vegetables such as bell peppers, onions, or carrots to the stir-fry.
- You can use shrimp or scallops instead of squid.
Tips and tricks:
- Make sure to clean the squid thoroughly before cutting it into rings.
- Don't overcook the squid, as it can become tough and rubbery.
- If the sauce is too thick, you can add a splash of water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the squid in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the squid on a bed of rice or noodles.
- Garnish with additional chopped scallions and cilantro.
Garnishes:
- Toasted sesame seeds
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Kimchi
Suggested side dishes:
- Korean-style spinach
- Cucumber salad
- Pickled radish
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the squid to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Imsil is a small town in South Korea known for its squid dishes.
Flavor profiles:
- Spicy, sweet, savory, umami
Serving suggestions:
- Serve the squid as a main dish or as part of a Korean-style meal.
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Region: Korean