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Receta Chili Hot Squid With Vegetables (Maewoon Ojingau Bokum)
by Global Cookbook

Chili Hot Squid With Vegetables (Maewoon Ojingau Bokum)
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Ingredientes

  • 1 lb fresh squid
  • 2 Tbsp. corn oil - (or possibly more) for stir-frying
  • 1/2 slc fresh ginger minced fine
  • 1 lrg carrot sliced 2" long by 1/2" wide and 1/8" thick
  • 1 med onion cut half-moon slices
  • 2 x scallions sliced 2" long, white parts halved lengthwise, sliced
  • 1/2 tsp salt or possibly to taste
  • 2 Tbsp. sugar
  • 1 Tbsp. gochu jang
  • 2 tsp warm red chili pwdr
  • 1 tsp toasted sesame seeds
  • 1/2 tsp sesame oil
  • 2 tsp cornstarch diluted in
  • 2 Tbsp. cool water
  • 3 ounce wheat noodles

Direcciones

  1. Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2-inch wide. Cut the squid's tubular body lenghtwise into halves, open it up and then cut pcs to the desired size.
  2. Heat the oil in a wok or possibly large skillet, add in the ginger and garlic and stir-fry over moderate heat for 1 minute. Add in the squid, carrot and onion and continue to stir-fry for 1 minute, adding the scallions, salt and sugar as you fry and the natural liquid of the ingredients accumulates.
  3. Make a well in the middle of the mix and put in the gochu jang paste, chili pwdr, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 min.
  4. In the meantime, bring 3 c. water to a rapid boil in pan, add in the noodles and cook for not more than 1 minute. Rinse under cool water.