Spicy Korean Chilli Paste Squid

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

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You will need:
– 450g/1 lb. Squid
– 2 fresh Red Chiles
– 1 medium Yellow Onion
– 1 knob Ginger
– 1 bunch Spring/Green Onions (for garnish)
– Juice of 1/2 Lemon

For the Sauce:
– 2 tablespoons Gochujang/Korean Chilli Paste
– 1 tablespoon Soy Sauce
– 2 teaspoons Sugar
– 2 teaspoons Water
– 4 cloves of Garlic (minced)

Whip out that chopping board and let’s get to work – remove the seeds of the red chiles and chop it up into inch-long pieces. Slice the yellow onion, ginger and the spring onions, and set all these aside. This next part is where it gets dirty – remove the skin and the insides of the squids, and cut it up into square pieces, lightly scoring the surface with your knife, this will give you the beautiful checkerboard design when it cooks and curls up. Squeeze half of a lemon over the squid pieces and toss to coat evenly. Set the squid aside for now as well. Mix the Gochujang, soy sauce, sugar, water and minced garlic together in a bowl. Now it’s time to get your skillet nice and hot. Heat up a large skillet with 2 tablespoons of any type of vegetable oil and when the oil is hot, throw in the ginger, chillies and onion slices. Saute them for about 30 seconds, before adding the squid. Stir all the ingredients around for a minute and slowly pour in the sauce. Let cook for another minute, before turning off the fire. Serve with steamed white rice, and enjoy!

From kitchenmissus.com