Spicy Squid Pickle

Ingredients

In this adaptation, we have incorporated local ingredients from North Dakota to give the dish a unique twist. Instead of using traditional Korean chili paste, we have substituted it with locally sourced chili sauce to add a touch of Dakota heat. Additionally, we have replaced some of the traditional Korean vegetables with locally grown produce, such as carrots and bell peppers, to enhance the flavors and adapt the recipe to the target cuisine. We alse have the original recipe for Ojingeojeot, 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 chili sauce 2 tablespoons chili sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chili sauce, soy sauce, honey, minced garlic, grated ginger, apple cider vinegar, and vegetable oil. Mix well to create the marinade.
2. 2.
   Add the sliced squid to the marinade and toss until well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   Heat a pan over medium-high heat and add the marinated squid. Cook for 2-3 minutes until the squid turns opaque and tender. Remove from heat and set aside.
4. 4.
   In the same pan, add the julienned carrot and sliced bell pepper. Sauté for 2-3 minutes until slightly softened.
5. 5.
   Return the cooked squid to the pan with the vegetables. Add the chopped green onions and season with salt to taste. Stir-fry for an additional 1-2 minutes to combine the flavors.
6. 6.
   Remove from heat and let the Spicy Squid Pickle cool to room temperature before serving. Enjoy as a side dish or as a topping for rice or noodles.

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 tender texture.
• Chili sauce — Adjust the amount of chili sauce according to your preferred level of spiciness. Add more for an extra kick or reduce it for a milder flavor.
• Apple cider vinegar — If you don't have apple cider vinegar, you can substitute it with rice vinegar or white vinegar for a similar tangy taste.
• Vegetable oil — Feel free to use any neutral-flavored oil like canola or sunflower oil as a substitute for vegetable oil.
• Green onions — Reserve some chopped green onions for garnishing before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For a more pronounced flavor, allow the squid to marinate overnight in the refrigerator.
• If you prefer a spicier pickle, add a pinch of crushed red pepper flakes to the marinade.
• Serve the Spicy Squid Pickle with steamed rice or as a topping for a refreshing salad.
• Experiment with different vegetables like cucumber or radish to add variety to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Squid Pickle as a side dish alongside your favorite main course. It pairs well with grilled meats, stir-fried vegetables, or as a topping for a hearty bowl of rice or noodles.

Presentation advice

Garnish the Spicy Squid Pickle with a sprinkle of sesame seeds and a few additional chopped green onions to add visual appeal. Serve it in a vibrant dish to showcase the colorful combination of squid and vegetables.