Spicy Stir-Fried Squid Hazaragi Style

Ingredients

In this adaptation of Ojingeo chae bokkeum to Hazaragi cuisine, we incorporate Hazaragi spices and flavors to create a unique twist. The original Korean dish is typically spiced with gochujang (Korean chili paste) and soy sauce, while our Hazaragi version features a blend of local spices, including cumin, coriander, and turmeric, to infuse the dish with a distinct Hazaragi flavor profile. Additionally, we incorporate traditional Hazaragi herbs for a refreshing finish. We alse have the original recipe for Ojingeo chae bokkeum, so you can check it out.

• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili flakes (adjust to taste) 1/2 teaspoon red chili flakes (adjust to taste)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until the onion becomes translucent.
3. 3.
   Add the squid rings to the pan and stir-fry for 2-3 minutes until they start to curl and turn opaque.
4. 4.
   In a small bowl, mix together the ground cumin, ground coriander, ground turmeric, and red chili flakes.
5. 5.
   Sprinkle the spice mixture over the squid and onions, stirring well to coat evenly.
6. 6.
   Add the tomato paste and lemon juice to the pan, stirring to combine all the ingredients.
7. 7.
   Reduce the heat to medium-low and continue to cook for another 5-7 minutes, or until the squid is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly and remove any innards before slicing it into rings. This will ensure a clean and enjoyable texture in the final dish.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of red chili flakes or omit them altogether.
• Serve the Spicy Stir-Fried Squid with steamed rice or naan bread to balance out the flavors.
• For an extra burst of freshness, squeeze some lemon juice over the dish just before serving.
• Feel free to add your favorite vegetables, such as bell peppers or zucchini, to the stir-fry for added color and texture.
• If you can't find fresh squid, you can use frozen squid rings as a substitute.

Serving advice

Serve the Spicy Stir-Fried Squid Hazaragi Style hot as a main dish, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the Spicy Stir-Fried Squid on a platter, allowing the vibrant colors of the dish to shine through. Garnish with a sprinkle of fresh cilantro for an appealing touch. Serve alongside a bowl of steamed rice or naan bread to complete the presentation.