Ojingeo Bokkeum

Ingredients

• Squid (1 lb, cleaned and sliced into rings)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon, toasted)
• Sesame oil (1 tablespoon)
• Sugar (1 teaspoon)
• Soy sauce (2 tablespoons)
• Gochujang (Korean red pepper paste) (2 tablespoons)
• Garlic (3 cloves, minced)
• Bell pepper (1, sliced (red or yellow for color))
• Carrot (1, julienned)
• Onion (1, sliced)
• Cooking oil (2 tablespoons (for stir-frying))

Instructions

1. In a medium bowl, whisk together the gochujang, soy sauce, sugar, and sesame oil to create a smooth and spicy sauce. Set aside.
2. Heat 2 tablespoons of cooking oil in a large pan or wok over medium-high heat.
3. Add the sliced squid to the hot pan and stir-fry for 2-3 minutes until the squid is opaque and cooked through. Remove the squid from the pan and set aside.
4. In the same pan, add a little more oil if needed, and sauté the sliced onion, julienned carrot, bell pepper, and minced garlic until the vegetables are slightly softened, about 3-4 minutes.
5. Return the cooked squid to the pan, then pour the prepared sauce over the squid and vegetables.
6. Stir-fry everything together for another 2-3 minutes, ensuring the sauce coats the squid and vegetables evenly.
7. Garnish with toasted sesame seeds and chopped green onions before serving.
8. Serve hot with steamed rice for a complete meal.