Squid Kim Chee Recipes

OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)

Steps:

• Combine all of the sauce ingredients in a small bowl.
• Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
• Mix the squid with the seasoning mix and marinate while preparing vegetables.
• Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
• Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
• Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
• Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.

SQUID KIM CHEE

Steps:

• Clean out the squid tube and remove the cartilage. Keep the legs cutting it off just above the legs to keep it together. Slice the tube into thin strips. Rub the squid with course sea salt and let it sit in a sieve for about 10 minutes. Pour the boiling hot water over the squid stir with chop sticks then quickly dunk into ice water to stop the cooking. Do not over blanch. It should be only slightly blanched. Drain, then transfer the squid into a bowl.
• Add the Kim Chee Sauce , sesame oil and soy sauce and mix well. Add more of any of the ingredients to your taste.
• Place in a jar and keep in refrigerator. Tastes good on hot rice.