Korean Calamari - Nigella Lawson

1. 1

   Prepare rice according to package directions.

2. 2

   Slice the calamari bodies into thin rings. Toss rings and tentacles with rice wine. After 15 minutes, remove calamari from wine.

3. 3

   To bowl with wine, add gochujang, sugar and sesame oil. Stir well.

4. 4

   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.

5. 5

   Divide rice between two bowls. Divide squid and sauce between bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.