This was an adaptation of a couple of different squid recipes using Gochujang.
One of the original recipes called for miniature corn, since I didn't have that, I used sugar snap peas and mushrooms as the vegetable portion of the dish. Other vegetables, chopped to size for stir-fry, might just as easily be used. I think it's nice to have at least one of them be something that retains a bit of crunch.
The proportions are based on the amount of squid I had. The recipe can be doubled, though I might increase but not quite double the Gochujang unless you want it really hot.
The prep time is also approximate and includes chopping the vegetables, prepping the squid, slicing it into rings, marinating and then preparing the sauce.
CALORIES: 272.9 |
FAT: 10.9g |
PROTEIN: 22g |
CARBS: 19.2g |