It's kind of a mini joke here that it's pointless to write about squid. Though it's delicious and really cheap, most people just aren't comfortable with squid. I can say this with confidence because I used to be one of those people. While I'll happily break down a chicken or de-vein a dozen shrimp, squid felt a little too squeamish and hard to handle. Which is, of course, all a lie.
Squid is one of the cheapest and easiest things to cook, just make sure to have the fishmonger clean it for you. What you'll get is bright white and odorless. All you need to do is slice it thinly and cook. Luckily it's also really tasty.
That's especially true if you bathe it all these flavorful ingredients. This recipe from Maangchi puts a Korean twist on the squid, making sure it comes out spicy and aromatic.
- 5 garlic cloves, minced
- 2 1/2 tablespoons soy sauce
- 2 tablespoon Korean hot pepper powder
- 1 tablespoon sugar
- 1 tablespoon Canola oil
- 1 large squid, cleaned, skin removed, and sliced thinly
- 1 carrot, peeled, sliced thinly diagonally
- 6 scallions, ends trimmed, and cut into 3 inch pieces
- 1 medium onion, halved and then thinly sliced
- 1 jalapeño, stemmed, seeded, and thinly sliced
Combine the garlic, soy sauce, hot pepper powder, and sugar. Mix well and set aside.
Set a large work or sauté pan over high heat. Pour in the canola oil. Get a wooden spoon and stir constantly as you begin to add the vegetables. Add the carrots and cook for 30 seconds. Add the onions and cook for 30 seconds Add the green onions, and give those another 30 seconds. Finally, add the jalapeño, and cook that for 30 seconds.
Add the squid along with the garlic and soy sauce paste. Stir well, and let cook until the squid is just cooked, about two minutes.
Serve with some rice.