Dinner Tonight: Stir-Fried Squid (Ojinguh Bokkeum)

Dinner Tonight: Stir-Fried Squid (Ojinguh Bokkeum) is a gluten free, dairy free, and pescatarian recipe with 2 servings. One portion of this dish contains roughly 5g of protein, 8g of fat, and a total of 174 calories. For $1.37 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 11 would say it hit the spot. A mixture of sugar, squid, scallions, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes include Dinner Tonight: Fried Squid with Marinara Sauce, Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile, and Dinner Tonight: Stir-Fried Beef with Onions and Peppers.

Servings: 2

 

Ingredients:

1 tablespoon Canola oil

1 carrot, peeled, sliced thinly diagonally

5 garlic cloves, minced

1 jalapeño, stemmed, seeded, and thinly sliced

1 medium onion, halved and then thinly sliced

2 tablespoon Korean hot pepper powder

6 scallions, ends trimmed, and cut into 3 inch pieces

2 1/2 tablespoons soy sauce

1 large squid, cleaned, skinless, and sliced thinly

1 tablespoon sugar

Equipment:

frying pan

wooden spoon

Cooking instruction summary:

Procedures 1 Combine the garlic, soy sauce, hot pepper powder, and sugar. Mix well and set aside. 2 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. 3 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. 4 Serve with some rice.

 

Step by step:


1. Combine the garlic, soy sauce, hot pepper powder, and sugar.

2. Mix well and set aside.

3. Set a large work or sauté pan over high heat.

4. Pour in the canola oil. Get a wooden spoon and stir constantly as you begin to add the vegetables.

5. Add the carrots and cook for 30 seconds.

6. Add the onions and cook for 30 seconds

7. Add the green onions, and give those another 30 seconds. Finally, add the jalapeño, and cook that for 30 seconds.

8. 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.

9. Serve with some rice.


Nutrition Information:

Quickview
174k Calories
5g Protein
8g Total Fat
23g Carbs
13% Health Score
Limit These
Calories
174k
9%

Fat
8g
13%

  Saturated Fat
0.74g
5%

Carbohydrates
23g
8%

  Sugar
11g
13%

Cholesterol
1mg
0%

Sodium
1289mg
56%

Get Enough Of These
Protein
5g
10%

Vitamin A
7612IU
152%

Vitamin K
89µg
85%

Vitamin C
27mg
33%

Manganese
0.52mg
26%

Vitamin E
3mg
23%

Vitamin B6
0.42mg
21%

Fiber
4g
18%

Potassium
474mg
14%

Folate
50µg
13%

Vitamin B3
2mg
10%

Iron
1mg
10%

Phosphorus
98mg
10%

Vitamin B2
0.16mg
9%

Magnesium
36mg
9%

Vitamin B1
0.11mg
8%

Calcium
75mg
8%

Copper
0.15mg
7%

Zinc
0.63mg
4%

Selenium
2µg
4%

Vitamin B5
0.33mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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