- 16 oz. of squid/cuttlefish pieces or rounds
- 2 cups milk
- salt and pepper to taste
- 1 Korean green pepper, seeded and sliced very thin
- 1 tablespoon finely chopped fresh ginger
- 1 spring onion thinly sliced white parts and green separated
- 1 tablespoon soy sauce
- 2 tablespoons sweet chili sauce (any brand)
- 2 teaspoons garlic chili sauce (any brand)
- 2 tablespoons ketchup
- black and white sesame seeds for garnish
- 1 tablespoon sesame oil
- green slices of scallion
Soak squid in milk for several hours. Drain, rinse and dry squid. Heat pan with a tablespoon of sesame oil. Saute squid on high flame for about 3 minutes. In a colander rinse under cold water to stop cooking process. Put in bowl and season with a little salt and pepper.
In a small bowl mix the pepper, ginger, white part of onion, soy sauce, sweet chili sauce, garlic chili sauce and ketchup and mix into squid. Let sit in refrigerator for a couple of hours for flavors to marry.
Just before serving. Garnish with Green part of scallions and some black and white sesame seeds. Top off with a drizzle of sesame oil and serve.
