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SQUID IN SPICY SAUCE (OJINGO BOKEUM)
About 1 pound squid, cleaned and skinned
4 or 5 garlic cloves, minced
2 carrots, peeled and sliced diagonally in 1/4" pieces
1/2 yellow onion, cut into 1/2-inch wedges
1 tablespoon soy sauce
1/2 tablespoon gochu garu (crushed Korean hot red pepper)
2 tablespoons gochu jang (Korean hot pepper paste)
1 teaspoon sugar
1/2 teaspoon ginger juice
1/2 tablespoon Asian sesame oil
1 tablespoon oil
3 large green onions, chopped
1 teaspoon toasted sesame seeds
Cut the squid into 2 x 1/2-inch strips and set aside on a paper towel.
Blend together the garlic, carrots, yellow onion, soy sauce, crushed red pepper, pepper paste, sugar, ginger juice and sesame oil.
Heat oil in a large frying pan over medium-high heat, add the vegetable e mixture and cook until it bubbles and the carrot is tender. Add the squid and green onions and cook just until the squid turns bright white (2-4 minutes maximum DO NOT OVERCOOK). Transfer to a serving dish and top with sesame seeds. Serves 4.
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