Spicy Squid With Carrots Recipes

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SPICY SQUID WITH CARROTS



Spicy Squid With Carrots image

This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you.

Provided by Obsidian468

Categories     Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1 lb squid (sliced into rings)
1/2 lb carrot, shredded
1 tablespoon peanut oil
1 tablespoon fish sauce
1 teaspoon garlic pepper sauce
1/2 cup white wine
2 green onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat, leave seeds in for more heat)
1 teaspoon garlic, chopped
1 sprig cilantro, chopped
1 teaspoon italian seasoning

Steps:

  • Combine fish sauce, Siracha (garlic pepper) sauce, green onions, red bell pepper, jalapeno pepper, and cilantro in a blender. Blend until well mixed, but still slightly lumpy.
  • Heat wok over high heat and add peanut oil. Heat until oil starts to smoke.
  • Add squid to wok and cook until done (about 3-4 minutes).
  • Add veggie mixture from blender, white wine, shredded carrots, and garlic to wok.
  • Cook for about ten minutes, stirring constantly.
  • Serve hot. Use the remaining liquid as a gravy for the dish, or pour it over noodles or rice (using it over noodles or rice will significantly up the calories and carbs for this dish). I prefer to leave the sauce in the wok with the rest of the dish. It helps to reheat in the microwave, as it steams to keep the squid tender.

Nutrition Facts : Calories 391.9, Fat 10.4, SaturatedFat 2, Cholesterol 528.4, Sodium 942.5, Carbohydrate 25.4, Fiber 5, Sugar 9.2, Protein 38

OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)



Ojingeo bokkeum (spicy stir-fried squid) image

Ojingeo bokkeum is a spicy stir-fried squid. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple ingredients.

Provided by Hyosun

Categories     Side Dish

Time 30m

Number Of Ingredients 16

1 medium size squid (about 14 ounces)
1/2 medium carrot
1/2 medium onion
1/2 medium zucchini
2 scallions
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru - 1 or 2 teaspoons more for a spicier dish)
1-1/2 tablespoons soy sauce
1 tablespoon sugar
1/2 tablespoon corn syrup (or 1 more teaspoon sugar)
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper

Steps:

  • Combine all of the sauce ingredients in a small bowl.
  • Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
  • Mix the squid with the seasoning mix and marinate while preparing vegetables.
  • Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
  • Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
  • Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
  • Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.

SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)



Spicy stir fried squid (Ojingeo-bokkeum) image

Today I'm going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It's spicy Korean stir-fried squid, one of my all-time favorite dishes. It's easy to make that if you do it once you'll probably be able to make for the rest of your life! : ) This recipe is very special...

Categories     Side dish

Time 33m

Yield Serves 2 to 4

Number Of Ingredients 10

1 medium onion (about 7 ounces), sliced
1 small carrot (about ½ cup worth), sliced into thin strips (about 2
1 tablespoon potato starch
6 garlic cloves, minced
1 teaspoon minced ginger
3 tablespoons of soy sauce
3 tablespoons hot pepper flakes (gochugaru)
2 teaspoons of sugar
12 green onions, cut into 2 inch long
1 green chili pepper, sliced

Steps:

  • Combine the potato starch and ¼ cup water in a small bowl and mix well.
  • Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
  • Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque. Mix in the slurry and cook for 30 seconds.
  • Serve right away as a side dish for rice.

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