Spicy stir-fried squid (ojingeo pokkum)
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Spicy stir-fried squid (ojingeo pokkum)
  Spicy    Korean    Seafood  
Last updated 6/12/2012 1:24:26 AM. Recipe ID 57951. Report a problem with this recipe.
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      Title: Spicy stir-fried squid (ojingeo pokkum)
 Categories: Korean, Seafood
      Yield: 4 Servings
 
           Karen Mintzias
      2    Squid (4-1/2 oz each)
      5 oz Boiled bamboo shoot
  1 3/4 oz Mushrooms
      3    Green peppers
    1/4 md Onion
      3    Green onions
      1 tb Salad oil

MMMMM-------------------SEASONING INGREDIENTS------------------------
    2/3 oz Kochu jang
      1 tb Sake
      2 ts Soy sauce
      1 ts Sugar
      1 ts Ground chili pepper
    1/2 ts Crushed garlic
           Pepper
           MSG (optional)

MMMMM------------------------IN ADDITION-----------------------------
      1 ts Roasted sesame seeds
    1/2 ts Sesame oil
 
  Insert a finger into body of squid and separate the joint. Gently
  pull out tentacles and entrails.  Be careful not to break the sac.
  Cut off entrails. Cut to open out tentacles. Remove eyeballs and beak
  ball. Tear off triangular "hat".  Rub the end surface with a kitchen
  cloth to catch the skin.  Peel the skin from the body and "hat". Cut
  body in half on skin side, then score in a diamond pattern. Cut into
        1    inch width.
  
  Cut green peppers into quarters lengthwise.  Cut bamboo shoot and
  onion into 1/8 inch width, green onions into 2 inch length.
  
  Heat oil in a skillet, cook squid, bamboo shoot and onion over medium
  heat. Add mushrooms and green peppers. When all ingredients are
  heated through, stir in green onion.
  
  Season with combined Seasoning ingredients.  Sprinkle with roasted
  sesame seeds and stir-fry quickly.  Pour sesame oil rolling around
  the sides of skillet. Transfer to serving plate.
  




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Recipe ID 57951 (Apr 03, 2005)

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