Ingredients with Measurements:
- 1 pound fresh squid, cleaned and cut into bite-sized pieces
- 1 cup jogi-jeot (Korean salted baby clams)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon chopped scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the jogi-jeot, gochugaru, garlic, ginger, soy sauce, rice wine, sesame oil, and sugar. Mix well.
2. Add the squid to the bowl and toss to coat evenly with the seasoning mixture.
3. Heat a large skillet or wok over medium-high heat. Add the squid and jogi-jeot mixture and stir-fry for 5-7 minutes, or until the squid is cooked through and the jogi-jeot is heated through.
4. Garnish with chopped scallions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 7 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 9g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Jogi-jeot can be substituted with other types of salted seafood, such as anchovies or mussels.
- Gochugaru can be substituted with other types of chili flakes or powder.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use different types of seafood or a combination of seafood for a seafood medley.
- Add sliced mushrooms or carrots for extra vegetables.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Do not overcook the squid, as it can become tough and rubbery.
- Adjust the amount of gochugaru to your liking, depending on how spicy you want the dish to be.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Chopped scallions and toasted sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Try cooking for a shorter amount of time next time.
- If the dish is too salty, rinse the jogi-jeot before using or reduce the amount of soy sauce used.
Food safety advice:
Make sure to cook the squid thoroughly to avoid any foodborne illnesses.
Food history:
Jogi-jeot is a traditional Korean side dish made from salted baby clams. It is often used as a seasoning in other dishes, such as this one.
Flavor profiles:
Salty, spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish or as a side dish with other Korean dishes.
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Region: Korean