food for thought

by michelle

Posts Tagged ‘cabbage

spicy stir-fried squid + cabbage and bok choy with bean paste

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Now that I’m home I’m inspired to try some Korean cooking. Ojingeo bokkeum is a perennial favorite among Koreans and can be found on most restaurant menus. Like most Korean food it is hearty and spicy. This recipe is adapted from kimchimom.com.

In a large bowl mix together 1 tablespoon of minced garlic, 2 teaspoons of minced ginger, 1 tablespoon of gochugaru (Korean red pepper flakes), 1 tablespoon of soy sauce, ¼ of a cup of gochujang (Korean red pepper paste). Clean and score 450g (1 lb) of squid (or use thawed frozen squid) and cut it into pieces. Add it to the sauce, making sure it is thoroughly coated, and allow it to marinate for 20 minutes. Heat some oil in a wok or large frypan over high heat. Add 5 stalks green onions (cut into lengths), 1 green chili pepper (thinly sliced) and 1 red pepper cut into pieces. Sauté until the onions start to wilt. Now add the marinated squid and cook for approximately 1½ – 2 minutes until cooked through (the squid will curl and become opaque). Remove from the heat and stir in 1 tabelspoon of sesame oil. Remove to a platter and garnish with sesame seeds and green onions.

This cabbage and bok choy recipe (adapted from maangchi.com) is a great foil for the spicy squid.

Cut 300g (10½ oz) of cabbage into pieces and separate the leaves of 3 large bok choy. Blanch the cabbage in boiling water for approximately 5 minutes then add the bok choy for 1-2 minutes until the stems appear slightly less opaque. Strain the vegetables and rinse under cold running water to stop them cooking. In a bowl combine 1 minced garlic clove, 1 minced green onion, 2 tablespoons of doenjang (fermented soybean paste), 2 teaspoons of gochujang (hot pepper paste), a pinch of sugar and 2 teaspoons of sesame oil and mix well. Squeeze the cabbage and bok choy to remove excess water and add to the bowl, mixing well. Serve garnished with sesame seeds.

Written by michelle picker

July 20, 2017 at 5:42 am