- g Fresh squid
- Chili pepper,
- Spring onions,
- tbsp sunflower oil
- tbsp Sesame oil
- tbsp Gochujang (Gluten free)
- tbsp chili flakes
- tbsp Soy sauce
- Clove of garlic, chopped
- ginger, chopped
- tbsp sesame seeds
- tbsp Black pepper
Wash the squid and dry with a tea towel.
Cut the squid in half and flatten and small pieces.
Put the ingredients for the sauce – Gochujang, chili pepper flakes, soy sauce, sugar, garlic, ginger, sesame seeds, black pepper – in a small bowl.
Mix with the sauce and marinade for 15-20 minutes.
Finely chop the onion and cut the carrot on a diagonal.
Cut the chili pepper on a diagonal into 1 cm pieces. Cut the spring onion into approx. 5 cm pieces.
Heat the wok on a high heat and add the sunflower oil.
Add the vegetables and fry for about 2 minutes and put the vegetables to the side.
Stir-fry the marinated squid and fry for about 2 minutes.
Mix with the vegetables and lastly add a few drops of sesame oil.