Spicy Squid

I had a craving for spicy octopus, but had to settle for squid instead.

Chop up the bodies into 0.5 inch rings and cut the legs in half, length wise. Also chop up some vegetables:

- 0.5 yellow onion
- 1 small carrot
- 1 small zucchini
- 2 hot red peppers with seeds
- 2 cloves garlic
- 1 scallion



Throw the onion, carrot, zucchini, and garlic into a pan with oil and sautee. Season with salt and pepper.



Once the onions become somewhat translucent, remove the veggies and return the pan to the stove. Add the following for the sauce:

- 3 spoonfuls go choo jang
- 2 spoonfuls go choo ga ru
- 2-3 spoonfuls soy sauce
- 1 spoonful mirin
- 1 spoonful rice wine vinegar
- black pepper

The original recipe called for sugar too, but I omitted that. Heat the sauce and then add the squid, scallions, red peppers, and the sauteed veggies. Cook until the squid is opaque and the veggies are heated through. Taste for seasoning and adjust if necessary.



Plate with rice or rice noodles.



The squid was ok, but it was no octopus.