Ojingeo Bokkeum

Ingredients

• 600 g squid
• 1 onion
• 2 bell peppers
• 1 carrot
• 4 spring onion
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 4 cloves garlic
• 1 tsp ginger
• 2 tbsp sesame oil
• 2 tsp sesame

Steps

1. Clean the squid, score the bodies in a diamond pattern, and cut into bite-sized pieces.
2. Whisk the gochujang, gochugaru, soy, sugar, garlic, and ginger into a sauce.
3. Heat sesame oil in a wok until smoking.
4. Add the sliced onion, peppers, and carrot; stir-fry for 2 minutes.
5. Add the squid and cook 90 seconds until just opaque.
6. Pour in the sauce, toss to glaze 1 minute, and finish with scallion and sesame.