Ingredients
1 lb whole squid (1 squid)
2 tbsp neutral oil
2 green onions chopped, split
4 garlic cloves minced
1/2 tsp fresh ginger minced
1/4 onion sliced
1/4 cup cabbage sliced
1/4 cup carrot sliced
1 Korean pepper or serrano for extra spicy
1/8 tsp dashida (beef powder) or msg
3 tbsp gochugaru
2 tbsp spicy gochujang or mild
2 tbsp soy sauce
1 tbsp sugar
2 tbsp water
1 tbsp oligodang (sweetening syrup) or corn syrup
1/2 tsp sesame oil
1/4 tsp msg optional
1/8 tsp black pepper
1/2 tsp sesame seeds
Instructions
1.Prepare all your ingredients beforehand. The squid has to cook VERY quickly, so you want to make sure you have everything ready to go.
Keep a bowl of ice out and cut the body open with scissors.
2.Grab the head and detach the innards from the body. Remove the back bone- it will look like a long piece of plastic. Separate the legs from the head, cutting right below the eyes. Put the legs on the ice for now. Throw away the innards.
3.Remove the skin from the body. You may need to use paper towels to get a better grip on it.
Flip the squid over and score the other side in a cross-wise diagonal pattern. This step is optional, it’s not needed but looks prettier. After scoring, cut the squid into 3×1 strips and put it on the ice
4.Grab the legs and remove the beak in the center. Separate the legs and cut them into 3 inch pieces, then put it back in the ice
Add 1 tsp of kosher salt to the bowl and massage the squid for 1 minute.
5.Rinse under cold water and drain.
On low heat, add the oil, the white parts of green onions, garlic, and ginger. Fry for 1-2 minutes
Add the onion, cabbage, carrot, and Korean pepper. Season with 1/8 tsp dashida or msg and stir fry on medium heat for 1-2 minutes.
6.Make a hole in the center then add the squid and sugar. Stir fry for 1 minute.
7.Make a hole in the center again then add the soy sauce, gochugaru, & gochujang. Mix everything together and stir fry for 1 minute.
8.Add 2 tbsp water, 1/4 tsp msg (optional), 1 tbsp oligodang or whatever sweetening syrup you have, and 1/8 tsp black pepper. Stir fry for another 1-2 minutes until the sauce has thickened.
9.Turn off the heat, drizzle over the sesame oil and mix again. Remove from heat.
10.Top with remaining green onions and sesame seeds. Serve with rice
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