Korean Calamari - Nigella Lawson

READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 6
    baby squid, cleaned
  • 2
    tablespoons shaoxing rice wine or 2 tablespoons sake
  • 2
    tablespoons gochujang chili paste
  • 2
    teaspoons sugar
  • 14
    teaspoon toasted sesame oil
  • 2
    teaspoons peanut oil
  • 6
    baby corn or 1/4 lb green beans, cut in 1/2-inch pieces
  • 3
    large scallions, sliced
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DIRECTIONS

  • Prepare rice according to package directions.
  • Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
  • To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
  • Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
  • Divide rice between two bowls. Divide squid and sauce between bowls and serve.
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