Serve with rice and kimchi. This dish can also be made with octopus, in which case, it would be called nakji bokkeum.
- 1 1⁄2 lbs squid
- 2 tablespoons soy sauce
- 2 tablespoons korean chili paste (gochujang)
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1⁄2 carrot
- 2 green onions
- 1 onion
- 1 bell pepper
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- toasted sesame seeds, optional garnish
- Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
- In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
- Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
- Slice the onion and bell pepper into thin strips.
- Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
- Stir in the squid and sauce; stir in the bell pepper.
- Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
- Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.