Korean Calamari - Nigella Lawson
"From "Nigella Kitchen" episode 2."
photo by Rhianna C.
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 cup sushi rice
- 6 baby squid, cleaned
- 2 tablespoons shaoxing rice wine or 2 tablespoons sake
- 2 tablespoons gochujang chili paste
- 2 teaspoons sugar
- 1⁄4 teaspoon toasted sesame oil
- 2 teaspoons peanut oil
- 6 baby corn or 1/4 lb green beans, cut in 1/2-inch pieces
- 3 large scallions, sliced
directions
- Prepare rice according to package directions.
- Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.
- To bowl with wine, add gochujang, sugar and sesame oil. Stir well.
- Over medium-high heat, heat peanut oil in a heavy skillet. When it smokes, add corn (or green beans) and scallions. Stir-fry 2 minutes. Add squid and stir-fry until opaque, about 2 minutes. Add sauce and stir until piping hot, 30-60 seconds.
- Divide rice between two bowls. Divide squid and sauce between bowls and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
