Ingredients with Measurements:
- 1 lb squid, cleaned and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine or mirin
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon myeolchi jeot (fermented anchovy sauce)
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 2 green onions, sliced
- Sesame seeds, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together gochujang, soy sauce, sugar, rice wine, garlic, ginger, and myeolchi jeot to make the sauce.
2. Heat vegetable oil and sesame oil in a large skillet over medium-high heat.
3. Add squid and stir-fry for 2-3 minutes until lightly browned.
4. Add onion, red and green bell pepper, and green onions to the skillet and stir-fry for another 2-3 minutes.
5. Pour the sauce over the squid and vegetables and stir-fry for 1-2 minutes until everything is coated in the sauce and heated through.
6. Garnish with sesame seeds and serve hot.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 210
- Fat: 11g
- Carbohydrates: 11g
- Protein: 18g
- Sodium: 540mg
- Sugar: 6g
Substitutions for ingredients:
- Squid can be substituted with shrimp or other seafood.
- Gochujang can be substituted with other chili paste or hot sauce.
- Myeolchi jeot can be substituted with fish sauce.
Variations:
- Add sliced carrots or zucchini for more vegetables.
- Use chicken or beef instead of squid for a different protein.
- Add more gochujang for a spicier dish.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- Don't overcook the squid or it will become tough.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style spinach salad
- Cucumber salad
- Mung bean sprout salad
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Cook for a shorter amount of time next time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Myeolchijeot-bokkeum is a popular Korean dish that originated in the coastal regions of Korea where seafood is abundant.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean