calamari - korean-style
Updated on Dec 27, 2020
A fun Korean recipe that may stretch your cooking horizons. I can find squid at a local Italian Market, but you could also find it an Asian market (or maybe even a larger grocery store). Enjoy!
No Image
prep time
30 Min
cook time
20 Min
method
Stir-Fry
yield
2 serving(s)
Ingredients
- 1 cup sushi rice
- 5-6 ounces squid (6 baby squid)
- 2 tablespoons rice wine
- 2 tablespoons korean gochujang paste
- 2 tablespoons soy sauce
- 2 1/2 teaspoons sugar
- few dash asian sesame oil
- 3 teaspoons peanut or other flavorless oil
- 1 large handful fresh baby corn, or green beans, cut into 1/2 inch chunks
- 6 thin or 3 fat scallions, sliced
How To Make calamari - korean-style
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Step 1Cook the sushi rice per the package directions.
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Step 2Squeeze out any tentacles out of the squid bodies. Next, slice the calamari into rings and put them into a bowl with the tentacles and the rice wine. Let them sit for about 15 minutes. Then, strain the liquid while reserving the liquid in a bowl.
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Step 3In the same bowl, add the Korean gochujang paste, soy sauce, sugar, a few dashes of sesame oil, and mix it up to combine.
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Step 4Heat a wok (or large pan) on med-high heat. When it's hot, add the peanut oil. Next, add the sliced corn (or beans) and scallions and stir-fry for approx. 2 minutes.
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Step 5Now add the drained squid and stir-fry for another minute or two, or until the squid turns opaque.
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Step 6Put the sauce into the hot pan and stir-fry for about 30 seconds, or until heated. Divide between 2 bowls of the warm sushi rice and enjoy this Korean treat!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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