We live a very long way from any sort takeaway options and Uber Eats certainly hasn't made its way to the Coromandel yet, so some of what I cook is also about satisfying my food cravings. I love a decent amount of heat and this Korean squid definitely delivers.
It uses two of the main ingredients in a lot of Korean food. Gochujang and Gochugaru.
Gochugaru is ground red pepper flakes. It has a hot, sweet and slightly smoky flavour, while Gochujang is spicy fermented paste, made from chili powder, glutinous rice, fermented soy beans and salt. Gochujang also adds spice, sweet, sour and salty flavours to any dish and is great in a stir fry, which is essentially what this is. I used frozen squid tubes in this recipe, but you could use prawns or even chicken.
3 teaspoons of gochugaru
1 teaspoon of gochujang
1 1/2 tablespoons of white sugar
3 tablespoons of soy sauce
3 spring onions sliced
2 teaspoons of rice bran oil
Squid tubes cut into rounds
2 garlic cloves minced
1 tablespoon of sesame oil
1/2 white onion finely sliced
1 tablespoon of fresh ground ginger
2 green capsicum sliced
1 carrot finely sliced
Mix together gochugaru, gochujang, sugar and soy sauce in a bowl and set aside.
Heat rice bran oil in a wok until hot. Add squid and garlic and fast fry for about 1 minute. Remove squid from the wok and set aside.
Return wok to the heat and add sesame oil. Add the onions and fry for one or two minutes. Add all other vegetables (except the spring onion) and fry until the carrots just start to soften. Add the squid and the gochugaru mixture. Stir fry for about two or three minutes. Add the spring onions and fry until they just soften.