Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
600g squid (cleaned, cut criss-cross slashes on inside surface and cut into bite-sized pieces)
2 tbsp cooking oil
12 spring onion (cut into 2-inch long)
1 green chilli (sliced)
1 medium onion (sliced)
1 small carrot (cut into strips)
Seasoning paste: (mixed well)
6 cloves garlic (minced)
1 tbsp minced young ginger
3 tbsp light soy sauce
3 tbsp gochugaru (Korean hot pepper flakes)
2 tsp caster sugar
1 tbsp potato starch mixed with ¼ cup water
- Heat up a non-stick skillet over medium high heat. Add the cooking oil and stir-fry the onion, carrot, spring onion, and green chilli for about 8 minutes until the spring 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.
- Add in thickener and stir to combine.
- Dish out and serve with rice.