Korean Squid Bulgogi
I love where I live but if there’s one thing that I wish my town had a lot of, it’d be fresh seafood. The only descent place that sells descent, fresh seafood is Costco. But many times, their stuff comes frozen, too. Fish and seafood were something that I definitely took for granted when I lived in Korea. Korea is Penninsula, surrounded by the Ocean. My mom would go out to an outdoor market and get several kinds of fish that were caught freshly that morning. Fish is always something that I enjoyed eating along with my rice and ban chans.
One of the seafood that I miss the most is fresh squid. Not much luck finding very fresh squid around here. But I found some fresh ones at a Japanese grocery store in Sacramento the other day and I was so happy. It was only $2.50/lb so I got two pounds.. Only I wish I would have gotten like 10 lbs because it’s so worth it. So good, too.
The kind of squid we used to get in Korea are much bigger than the ones I get here. But these are perfect for calamari dishes you get at restaurants. I love squid. I love everything about it. The texture. The flavor. I have to admit though, it’s not my favorite to handle them or touch them. Kind of slimy when it’s raw. But I love it when it’s all cooked.
So here’s the squid that I got the other day. They were pre-frozen but they were still pretty fresh, I mean, fresher than any other squid that I’ve gotten in America over the years. I used about 2 lbs of these for the recipe I’m about to share today.
To clean squid, pull the squid legs (where you see the squid eye) gently. The guts should come out easily when you pull the legs. You will see a clear plastic looking bone inside the squid. Pull that out, too, it should come out easily. (I am sorry. I don’t know all the proper terms for these parts of squid.)
Put your index finger inside squid and remove all the remaining guts. Repeat with the remaining squid. Cut off the eye in the legs and keep the legs.
The picture in the left is the guts and the bones. Wash the clean squid once and cut them into rings.
Prepare mushrooms, green onions, and wrinkled peppers (or regular peppers, make sure they are seeded if using regular peppers). Heat oil and cook the prepared squid.
Make squid bulgogi sauce and add to the pan. Add the remaining ingredients and stir well.
Place the cooked squid in a bowl or on a plate and serve with rice.
- 2 lbs squid, cleaned and cut into rings (see the post for detailed instructions)
- 1 cup sliced shiitake mushrooms
- 1 cup enoke mushrooms
- 4 wrinkled peppers or 1 jalapeno pepper (seeded)
- ½ onion, sliced (optional)
- 1 green onion, cut into 1-inch pieces
- ½ tablespoon sesame oil
- ½ tablespoon olive oil
- For the sauce: 1 tablespoon soy sauce
- 2 tablespoons gochujang (Korean pepper paste)
- 1 tablespoon gochugaru (Korean pepper flakes)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame seeds
- 1 teaspoon ginger powder
- salt and pepper
- Heat sesame and olive oil in a skillet over medium high heat. Add the squid and stir well. The squid cooks very fast. Make the sauce before you start cooking the squid, by combining all the sauce ingredients in a bowl. Add the sauce to the pan over the squid. Add the prepared vegetables over the sauce and stir together well until all ingredients are coated in the sauce. Continue to cook until the vegetables soften in texture and the sauce thickens, about 5-8 minutes.
8 Responses to “Korean Squid Bulgogi”
Pingback: Chilled Squid with Cho Gochujang