Ojingeo Jorim (Spicy Braised Squid with Radish and Carrot)
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Ingredients
- 500 g cleaned squid tubes and tentacles
- 200 g mooli (daikon radish)
- 1 carrots, sliced
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp gochujang paste
- 1 tsp gochugaru (korean chilli flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 193 kcal
- Protein
- 21.3 g
- Carbohydrate
- 12.7 g
- of which sugars
- 5.6 g
- Fat
- 5.5 g
- of which saturates
- 1 g
- Fibre
- 2.4 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the squid into rings and bite-sized pieces.
- 2
Peel the mooli and cut into thin slices with the carrot.
- 3
Mix the gochujang, gochugaru, soy sauce and 150ml water into a sauce.
- 4
Put the mooli, carrot and onion in a wide pan with the sauce and simmer for 6-7 minutes until starting to soften.
- 5
Add the squid and garlic and simmer for 3-4 minutes until the squid is opaque and cooked through.
- 6
Drizzle with the sesame oil and serve hot with rice.
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