Korean Calamari
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Squid, raw, 7 oz, boneless Mushrooms, fresh, 2 cup, pieces or slices Sugar Snap Peas, Raw 10 pea pods 34g, 2 serving Scallions, raw, 3 medium (4-1/8" long) Rice Wine, 2 fl oz Granulated Sugar, 2 tsp Soy sauce (tamari), 2 tbsp Sesame Oil, .25 1tsp Peanut Oil, 1 tbsp Gochujang (2 tbsp), 1 serving
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
Add the sliced corn and scallions and stir-fry for 2 minutes
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
Serving Size: Makes 2 large servings or 4 small ones
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
Add the sliced corn and scallions and stir-fry for 2 minutes
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
Serving Size: Makes 2 large servings or 4 small ones
Nutritional Info Amount Per Serving
- Calories: 272.9
- Total Fat: 10.9 g
- Cholesterol: 231.2 mg
- Sodium: 1,310.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.1 g
- Protein: 22.0 g
Member Reviews