Hubby helped me to clean the calamari, well actually i asked him to clean it :p. For those of you who have no idea how to clean it, you better look at this link on youtube.
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| Nigella´s Korean calamari |
Korean Calamari
Adapted from KITCHEN: Recipes From The Heart of The Home by Nigella Lawson
Ingredients:
5 to 6 ounces (6 baby) squid
2 tablespoons rice wine
2 tablespoons Korean gochujang paste (picture below)
2 tablespoons soy sauce
2 teaspoons sugar
Few dashes Asian sesame oil
2 teaspoons groundnut or other flavorless oil
75 gr baby corn, cut into 1cm chunks
6 thin or 3 fat spring onions, sliced
additional from me: Chopped chillies
Methods:
1. Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
2. To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
3. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons groundnut or other flavorless oil.
4. Add the sliced corn and spring onions and (chopped chillies) stir-fry for 2 minutes
5. Add the drained squid and stir-fry for another minute or two until the squid turns opaque.
6. Tip your sauce into the hot pan, stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve.
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| Gochujang Paste |
