-
TV Shows
FEATURED
TV Shows
More In TV Shows
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. Leave for 15 minutes, then strain, reserving the liquid in a bowl.
To this bowl add the Korean pepper paste, soy sauce, sugar, and few dashes of sesame oil, and stir to combine.
Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil.
Add the sliced corn and scallions and stir-fry for 2 minutes
Add the drained squid and stir-fry for another until the squid turns opaque, about 1 to 2 minutes.
Add the sauce and stir-fry for 30 seconds or so, until piping hot. Divide the calamari between 2 bowls of the sushi rice and serve
Freeze Note
Fresh squid can be cut into rings and frozen with the tentacles for up to 3 months, in a resealable bag with as much air as possible squeezed out. But first check with your fish seller or supermarket that the squid has not been previously frozen. Thaw overnight in the refrigerator, on a plate to catch drips.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review