Maewoon Ojingau Bokum (Chili-Hot Squid with Vegetables)

Servings

Calories

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Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

1

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`INGREDIENTS:`
1 lb fresh squid	2 T corn or for stir-frying, or more	1/2 sl of fresh ginger, chopped fine
1 each large carrot, cut into slices 2 inch onlg, 1/2 inch wide and 1/8 inch thick	1 each medium size onion, cut into half moon slices	2 each scallions, sliced 2 inches long, the thick white part halved lengthwise, then sliced
1/2 t salt, or to taste	2 T sugar	1 T gochu jang
2 t hot red chili powder	1 t toasted sesame seeds	1/2 t sesame oil
2 t cornstarch diluted in 2 tablespoons cold water	3 oz wheat noodles

`1`	Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2 inch wide. Cut the squid's tubular body lenghtwise into halves, open it up and then cut pieces to the desired size.
`2`	Heat the oil in a wok or large skillet, and the ginger and garlic and stir-fry over moderate heat for 1 minute. Add the squid, carrot and onion and continue to stir-fry for 1 minute. Add the squid, carrot and onion and continue to stir-fry for 1 minute, adding the scallions, salt and sugar as you fry and the natural liquid of the ingredients accumulates.
`3`	Make a well in the middle of the mixture and put in the gochu jang paste, chili powder, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 minutes.
`4`	In the meantime, bring 3 cups water to a rapid boil in pan, add the noodles and cook for not more than 1 minute. Rinse under cold water.