Korean Spicy Squid Stir Fry Recipe
Another day means another chance to eat well, and this time we’re doing spicy. My partner and I haven’t had anything spicy of late (specifically the sweat-inducing kind), so I decided to make one of my favorite stir fried dishes: ojingeo bokkeum (aka spicy stir fried squid). Full story @
Ingredients
- 1 squid, medium size
- 1 cup oyster mushrooms
- ½ medium onion
- 1 green and red chili pepper
- 2 tbsp gochujang (red pepper paste)
- 1 tbsp gochugaru (red pepper flakes)
- 6 garlic cloves, finely minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp deulkkae garu (perilla seeds powder; optional)
- dash salt and black pepper
- 1 tbsp olive oil
Directions
- Wash squid thoroughly under cold water. Lightly score the flesh in a cross-section pattern. Then cut the squid into approx. 2-inch bite size pieces. Do the same with the tentacles.
- Cut the vegetables into similar sized pieces as the squid, set aside.
- Optional step: After combining the sauce ingredients in a mixing bowl, add in the squid and vegetables and coat thoroughly with sauce. Cover with plastic wrap and marinate for about an hour in the refrigerator.
- In a non-stick pan, add some olive oil over high heat. Stir fry the vegetables for a few minutes or until slightly wilted. Then add the squid and sauce, stir fry another few minutes. Squid will cook rather quickly. Adding extra water is optional if you like extra sauce.
- Serve hot with rice and enjoy!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 2 servings | |
| Calories 193 | |
| Calories from Fat 122 | 63% |
| Total Fat 13.85g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 539mg | 22% |
| Potassium 299mg | 9% |
| Total Carbs 15.73g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.85g | 6% |
| Protein 2.85g | 5% |
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