Squid Bulgogi

Name: Squid Bulgogi
Yield: Serves 4
Cuisine: Korea
Ingredients: 4–5 medium squid bodies (about 10 oz/300 g in total), cut open and cleaned; 4 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps roughly chopped; 2 small green bell peppers, cored and deseeded, cut into bite-sized pieces; 2 tablespoons oil; Lettuce leaves, to serve; 1 teaspoon dry-roasted sesame seeds; Freshly ground black pepper, to taste; 1 tablespoon thin red chili pepper strips (optional); 3 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons crushed garlic paste; 2 tablespoons minced green onion; 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon ginger juice (pressed from grated fresh ginger root); 1 teaspoon sesame oil

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

4–5 medium squid bodies (about 10 oz/300 g in total), cut open and cleaned
4

Korea
Fish course
Pescatarian

Method

Using the tip of a knife, score the surface of the squid in a crisscross pattern to prevent it from over curling during cooking. Slice the squid into bite-sized pieces.
Combine the Marinade ingredients in a large bowl and mix well. Add the squid pieces, mushroom and bell pepper pieces, and mix until well coated. Allow to marinate for 20–30 minutes, then drain.<