Korean Spicy Stir Fried Squid (Ojingeo Bokkeum), No Added Refined Sugar

Method

1. Mix the sauce in a bowl: 2 tablespoons Korean chili powder (gochugaru), 2 tablespoons gochujang (fermented Korean chili paste), 1 to 1.5 tablespoons soy sauce, 1.5 tablespoons kOBE Monk Fruit Blend, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1.5 teaspoons roasted white sesame seeds and 1/4 teaspoon ground pepper.
2. Cut 350 to 400g squid into bite sized pieces, keeping them on the larger side since squid shrinks in the pan. Marinate the squid in the sauce for 20 to 30 minutes.
3. While it sits, cut 2 to 3 spring onions into 2 to 3cm lengths, cut 1 onion into wedges and slice 1 carrot into long thin strips.
4. Heat 2 tablespoons cooking oil in a pan, add the carrot once it is hot, then the onion and spring onion. Stir over high heat for 1 to 2 minutes until the surfaces just soften.
5. Add the marinated squid and stir for about 3 minutes, then turn off the heat and pour over 1 tablespoon sesame oil.
6. Turn it onto a plate and serve with hot rice.

Tips

• Gochujang and gochugaru are sold at Korean supermarkets and in the Korean section of large supermarkets.
• When gochugaru is hard to find, mild Vietnamese chili powder stands in with a darker color.
• Go easy on the stirring so the squid stays tender and the vegetables keep their body.
• Add the sesame oil once the heat is off to hold the aroma.
• Score a crosshatch on the inside of the squid, and over the flame it curls and holds the sauce.