This quick and delicious Korean stir fry uses very few ingredients, but packs tremendous flavor. Be careful, though, because it is also very spicy—and this is coming from someone who loves it hot. Feel free to lower the amount of chili flakes and powder that you use.
This was the first time I made this dish, but I’ll be adding it to my repetoire since its such a great way to enjoy squid.
1 lb. fresh squid
2 Tbsp. soy sauce
1 Tbsp. chili flakes
1 Tbsp. chili powder
1 Tbsp. sugar
I Tbsp. sesame oil
1 Tsp. ginger, minced
2 carrots, thinly sliced on the diagonal
3 green onions, sliced diagonally into 2-inch sections
1 Tbsp. vegetable oil
1 medium onion, sliced
4 cloves garlic, minced
1 bell pepper, sliced
1 Tbsp. toasted sesame seeds (optional)
1.) Wash and clean squid. Cut into bite-sized pieces
2.) In a small bowl, mix together soy sauce, chili flakes, chili powder, sugar, sesame oil, and ginger. Set aside.
3.) Heat oil in wok until smoking. Add garlic and cook for a minute. Then add carrots, onion, bell pepper, and squid. Cook until squid is done (pieces will start curling). Add chili paste and green onions and mix well.
4.) Serve immediately with rice and sprinkled with toasted sesame seeds.
Note: You may substitute octopus for the squid in which case the dish is called Nakji Bokkum