Korean Calamari
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Korean Calamari calories by ingredient
Introduction
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.
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.
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
Tips
Serve with rice
Directions
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