Scharfer koreanischer Tintenfisch aus dem Wok

Zutaten

• Whole Squid - 2
• Bell pepper - 1/2 a whole
• Shiitake mushrooms - 2
• Carrot - 5 cm (Measure to second wrinkle in pointer finger)
• Onion - 1/2 a whole
• Spring onion - 1/2 a stalk
• Cheongyang chili peppers - 2 (Or 1/2 Jalapeno pepper, no seeds)
• Minced garlic - 2 teaspoons
• Sesame oil - 2 teaspoon
• Soy sauce - 10 teaspoons
• Sugar - 4 teaspoons
• Gochugaru - 3 teaspoons
• Gochujang - 1 teaspoon
• Black pepper - 3 pinches

Zubereitung

1. 1

   --- Prep Veggies: ---

2. 2

   Cut the onion into thin slices.

3. 3

   Cut the carrot into rectangular strips and then cut those pieces in half.

4. 4

   Slice the bell pepper and mushrooms into long strips.

5. 5

   Slice spring onion and chili pepper at a slight angle.

6. 6

   --- Blanch Squid ---

7. 7

   After cleaning the squid, bring a pot up to a roaring boil.

8. 8

   Put the squid in boiling water for exactly 2 minutes. Pour out the squid through a drainer.

9. 9

   Then cut the squid body (tube) in half and cut it into 1-2 cm thin strips. Cut and separate each tentacle from each other.

10. 10

    --- Korean Marinade ---

11. 11

    Take out a mixing bowl. Add Gochugaru (3 teaspoons), Gochujang (1 teaspoon), Soy Sauce (10 teaspoons), Sugar (4 teaspoons), Black Pepper (3 pinches) together and mix throughly.

12. 12

    --- Stir-fry ---

13. 13

    Place a large frying pan on high heat. Add oil to the pan. Then add minced garlic to the oil.

14. 14

    Once the garlic starts to sizzle in the oil, add the marinade in. Once the marinade starts to boil, add-in the diced squid pieces.

15. 15

    Then add the vegetables. Stir together and coat all of the vegetables with the marinade.

16. 16

    Turn off heat once the vegetables are half-way cooked. Add in a touch of sesame oil and give one more stir. Plate and enjoy with a bowl of rice.