Ingredients:

  • 0.5 kg of squid,
  • 1 carrot medium size,
  • 30 gr. soy sauce,
  • 3 gr. pepper (spicy)
  • 5 sprigs of green onions
  • Some ginger (about 1 cm),
  • clove of garlic
  • 1 tsp vinegar (not essence),
  • 1 tsp. sugar and salt.

Onions should be cut into three centimeters, and carrot thin strips.

Prepare squid

  1. Seafood should be well washed, to remove thick films thin you need to leave, with her squid beautifully wrapped inside, remove the chitin layer and the entrails, cut off the ears and cut the carcass in half.
  2. The length and breadth of the carcass to make shallow cuts to make the mesh. If no time, the squid can be cut into rings, the taste will not change, but the first variant looks better.

Marinade

  1. Garlic and ginger should be ground to the maximum fine grater, then send them in a container with soy sauce, also add salt, red pepper and sugar. The amount of pepper can change the taste.
  2. Stir it all together.

You can now add in the prepared marinade squid (and ears too), all mix well and leave to infuse for about half an hour. At this time, to make sure the marinade does not run, you can periodically stir.

Cooking

  1. Fry all need to be on high heat stirring quickly and continuously. The bottom of the pan should completely cover with oil, heat it and send it to the pan of carrots.
  2. After 30 seconds add the onion, it's time to start a little stir, wait another 30 seconds and you can add squid, vinegar. Now you need to interfere more intense the broth, which will give squid on intense heat evaporated pretty quickly, so you need to watch out to not burn.
  3. Once all the broth from the pan will come out (about a minute or two) – the dish is ready. Overtime is not worth it, squid will become tough.

This dish is good for any meal, holiday table, you can first upload the ears and on top of squid, it turns out very nicely. Not bad a snack and a beer, then they need to be completely cool. Yes and in everyday life squid in Korean harmonize perfectly with the rice.