This dish tastes like ordinary squid with a Korean-style carrot flavor, and at the same time is quite tasty, extraordinary and spicy. It goes well as an independent dish, as an appetizer or as an addition to cereals.
Ingredients:
- 0.5 kg squid,
- 1 medium carrot
- 30 gr. soy sauce,
- 3 gr. pepper (hot)
- 5 sprigs of green onions
- A little ginger (about 1 cm),
- clove of garlic
- 1 tsp vinegar (not essence),
- 1 tsp. sugar and salt.
The onion should be cut into three centimeters, and the carrots into thin strips.
Preparing squids
- The seafood must be washed well, the thick film must be removed, the thin one must be left, with it the squids will beautifully wrap inward, remove the chitinous layer and entrails, cut off the ears and cut the carcass in half.
- Make shallow cuts along and across the carcass to make a mesh. If there is no time, the squid can be cut into rings, the taste will not change, but the first option looks better.
Marinade
- Grate garlic with ginger on the finest grater possible, then send them into a container with soy sauce, add salt, red pepper and sugar there. The amount of pepper can be changed to taste.
- Stir everything together.
Now you can add prepared squids (and ears too) to the marinade, mix everything well and leave to infuse for about half an hour. At this time, make sure that the marinade does not drain, you can stir periodically.
Preparation
- You will need to fry everything over high heat, quickly and continuously stirring. Cover the bottom of the pan with vegetable oil, heat it well and send the carrots to the pan.
- After 30 seconds add the onion, it's time to start stirring a little, wait another 30 seconds and you can add squid, a spoonful of vinegar. Now you need to mix more intensely, the broth that the squid will give on an intense fire will evaporate quite quickly, so you need to look out so that nothing burns.
- As soon as all the broth comes out of the pan (this is about a minute or two), the dish is ready. Do not overexpose, the squids will become tough.
Such a dish is good for any feast; for a festive table, you can first lay out the ears and squid on top, it turns out very beautifully. Such an appetizer is not bad for beer, then they need to be completely cooled. And in everyday life, Korean-style squid is in perfect harmony with rice.
