Squid Kimchee

Name: Squid Kimchee
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 fresh squid (whole); 2 cups kimchee; 1 bunch pea sprouts (could be substituted with bean sprouts, chives, or thinly sliced onions); 2 Tablespoons sake (Japanese rice wine); 1-2 Tablespoons gochujang (Korean red chili paste); 1 Tablespoon olive oil; 1 teaspoon sesame oil

mocomocodriveinn @cook_2532940

First tried this dish at a Korean restaurant in Hawaii. After they moved to a new location, it doesn't taste as good as before for some reason (maybe the chefs changed?). So I decided to make my own version! For this dish, speed is everything as you don't want to overcook squid. Bon Appetit!

mocomocodriveinn @cook_2532940

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Ingredients

20 mins

2 servings

1fresh squid (whole)
2 cupskimchee
1 bunchpea sprouts (could be substituted with bean sprouts, chives, or thinly sliced onions)
2 Tablespoons sake (Japanese rice wine)
1-2 Tablespoonsgochujang (Korean red chili paste)
1 Tablespoonolive oil
1 teaspoonsesame oil

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Steps

20 mins

1

Clean squid in running water. Separate the legs from the body, trying not to tear the gut that's attached to the legs. Cut legs into 1 inch and body into 1/2 inch.
2

Cut kimchee into bite-size pieces.
3

In a frying pan, add olive oil, heat the pan, add kimchee (and other vegetables of your choice) and stir-fry quickly.
4

Add squid and sake to the pan and stir-fry with vegetables.
5

Add gochujang and sesami oil. Remove from heat.