Pasta with squid and carrot
The squid is cut into bite-sized pieces and stir-fried in a slightly sweet gochujang (Korean red
pepper paste) based sauce along with some vegetables.The red spicy sauce adds a burst of spicy
the crisp vegetables and tender squid! Once you clean the squid, the dish cooks up very quickly.
Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting
The head and innards should easily slip out of the body. Then, cut the tentacles from the head
below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
Korean cooks commonly leave the squid skin on. It’s a matter of preference and depends on the
Finally, some people lightly score the squid in a small diamond pattern (about 1/4-inch squares).
helps the squid pieces hold more sauce and gives them an interesting look. I skipped scoring in
updated post. Instead, I left the squid body whole and cut into rings. You can also cut the squid
open and then into about 3/4-inch wide and 3-inch long bite size pieces.