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Ojingeo Bokkeum - Spicy Stir Fried Squid

Ojingeo Bokkeum - Spicy Stir Fried Squid

 

Ingredients

1 tbs Soy Sauce 1 tbs oyster sauce 1 teaspoon rice wine 2 tbs gochujang (red chile paste) 1 tsp sugar 6 cloves fresh garlic, peeled 1/2 tsp black pepper 1.5 inches fresh ginger, peeled water as needed
2		small whole squid
4		green or spring onion
2		large hot green peppers (Jalapeno or  green chili)
1	tbs	olive or vegetable cooking oil
1	tbs	toasted sesame oil How to: Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add water if needed to blend). Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a thin paste Clean the squid if it hasn't already been cleaned and slice into thin 2 inch sections. (i actually bought mine per-shredded in the frozen section of my Asian market) Cut peppers and green onions into thin 2 inch lengths. Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart. Squid, green onion, peppers, stir fry 30 seconds. Sauce and pepper, stir fry 2 minutes. Remove from heat and add sesame oil, toss and serve garnished with sesame seed. I served this over rice with a side of diakon radish salad and a bit extra soy sauce.

A healthier Mu Shoo (pancake free)

A healthier Mu Shoo (pancake free)

8 tbs Hoisin Sauce
2 Cups assorted vegetables cut into sticks (i used carrots and zucchini, bell pepper and snap peas)
2 cups shredded cabbage (you can use coleslaw mix if you dont want to shred your own)
10 oz pre pressed firm tofu
1/2 cup mung bean sprouts
1 tbs garlic
1 tbs shoyu

In a large pan dry fry the tofu until crisp. Remove from pan and set aside. Reserve the bean sprouts and cabbage add garlic and vegetables to the hot pan and  stir fry for about 5 minutes, then add in the cabbage, stir fry until just wilted. Add in mung beans, tofu, shoyu and hoisin sauce. Simmer for another 2 minutes then serve.

Goma Shabu w/ Sesame Dressing

Warm spring evenings make me want salad but like most days, after working hard, i am to tired to really want to do much.  So i adapted a classic Shabu Shabu recipe to suit my needs, easy, fresh, and tasty. The dressing is the best part... Gotta love it.

Goma Shabu Sesame Dressing

• 6 tablespoons tahini paste
• 1.5 tsp hon-dashi in 1 cup warm water
• 1/3 cup sake
• 1 tablespoon mirin
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 -2 garlic clove , minced 
• 2 tsp corn starch 

Mix all ingredients. Microwave for 1 minute to help it thicken, then refrigerate to cool. 

Use the sauce for dipping shabu shabu.

The Meat

1 lb thin sliced beef (i used eye roast), cut while partially frozen

Sliced carrots 1 cup

Leeks 1 cup

Snap Peas 1 cup

Red and green pepper, 1 cup

Kombu- 1-2 large pieces

garlic 3 cloves

3 cups beef broth

Shabu Shabu is traditionally served as a hot pot, cooked table side like a fondu. I cheated out of lazyness. I threw a few pieces of Kombu into some beef stock with 3 garlic cloves and let it simmer. I brought it to a boil and then submerged the thinly sliced beef in batches for 10-15 seconds each batch. I did the same with the carrots and tougher vegetables. Then served both raw and blanched veggies with the meat and sauce on the side to dip in. Not the traditional way, but it was still very yummy.