Yields4 ServingsPrep Time15 minsCook Time9 minsTotal Time24 mins
INGREDIENTS : (Ojingeo Bokkeum)
(A)
6garlic, minced
1tspginger, minced
(B) Vegetable
2tbspvegetable oil
2stalks green spring onion, cut into length 5cm
1medium onion, sliced
1small carrot, sliced thin 5cm x 1cm
½medium zucchini
(C) Marinade Squid
400gsquid
½tbspsesame oil
3tbsplight soy sauce
2tbspKorean chili pepper paste gochujang
1tbspKorean chili pepper flakes gochugaru
1tspsesame seeds
1tbspsugar
pinch of ground black pepper
(D)
1tbsppotato starch or corn starch (mixed with water)
60mlwater
PREPARATIONS :
1
Clean the Squid
- Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. You can also insert a fork or spoon to loosen up the innards from the inside of the body. the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
2
Marinade Squid
- Combine all of the sauce ingredients in a small bowl.
- Combine the potato starch and 60ml water in a small bowl.
- Marinade squid with the seasoning ingredients.
COOKING METHODS :
3
- Add the ingredients (A) garlics and gingers in the mixing jar to chop.
Settings: Press TURBO for Timer: 2 Seconds
- Scrape down with spatula.
4
- Add the ingredients (B)vegetable oil , onion, carrot, green onion and zucchini to saute until the green onions are wilted and the onion is a little translucent.
Settings: Timer: 6 Minutes / Speed: 1 / Temperature : 120°C / Heat Power: 5
5
- Add the ingredients (C) marinated squids to saute until the squid turns opaque.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C
- Pour the ingredients (D) potato starch mixture through the lid hole at the last 30 Seconds
6
- Serve hot with rice.
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories123
% Daily Value *
Total Fat4.4g6%
Saturated Fat 0.7g4%
Cholesterol99mg33%
Sodium429mg19%
Total Carbohydrate14.2g6%
Dietary Fiber 0.1g1%
Total Sugars 3.8g
Protein6.8g
Calcium 2mg1%
Iron 7mg39%
Potassium 134mg3%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS : (Ojingeo Bokkeum)
(A)
6garlic, minced
1tspginger, minced
(B) Vegetable
2tbspvegetable oil
2stalks green spring onion, cut into length 5cm
1medium onion, sliced
1small carrot, sliced thin 5cm x 1cm
½medium zucchini
(C) Marinade Squid
400gsquid
½tbspsesame oil
3tbsplight soy sauce
2tbspKorean chili pepper paste gochujang
1tbspKorean chili pepper flakes gochugaru
1tspsesame seeds
1tbspsugar
pinch of ground black pepper
(D)
1tbsppotato starch or corn starch (mixed with water)
60mlwater
Directions
PREPARATIONS :
1
Clean the Squid
- Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. You can also insert a fork or spoon to loosen up the innards from the inside of the body. the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
2
Marinade Squid
- Combine all of the sauce ingredients in a small bowl.
- Combine the potato starch and 60ml water in a small bowl.
- Marinade squid with the seasoning ingredients.
COOKING METHODS :
3
- Add the ingredients (A) garlics and gingers in the mixing jar to chop.
Settings: Press TURBO for Timer: 2 Seconds
- Scrape down with spatula.
4
- Add the ingredients (B)vegetable oil , onion, carrot, green onion and zucchini to saute until the green onions are wilted and the onion is a little translucent.
Settings: Timer: 6 Minutes / Speed: 1 / Temperature : 120°C / Heat Power: 5
5
- Add the ingredients (C) marinated squids to saute until the squid turns opaque.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature : 120°C
- Pour the ingredients (D) potato starch mixture through the lid hole at the last 30 Seconds
AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner
