Ojinguh bokkeum is a very easy and spicy preparation of squid. This is a dish that you can often find at restaurants as an anju -- or a dish for when you are drinking.
2 large fresh squid
1 green bell pepper
1 red bell pepper
1/2 yellow onion
l/2 bunch green onion
1 tsp minced garlic
2 tbsp hot pepper paste (gochujang 고추장)
1 tbsp hot pepper powder (gochugaru 고추가루)
1 fresh red hot pepper or jalapeno
1 tsp soy sauce
1 tbsp of vegetable oil
1 tsp sugar
Clean squids by removing the guts and peeling off the skin (optional). Score lightly (don't cut through all the way) about 1/4" diagonally across the whole squid. You don't need to score the legs.
Bring a large pot of water to a boil and blanch the squids quickly. Dunk in the squids; first the legs and the body parts. Stir a few times, cook for 2-3 minutes, and the squids will roll up like a ball (oval shape). Remove and cut the legs' tips off, and cut the rest into into bite sized pieces, about 1/2" across. Set aside.
Cut all the vegetables into a bite sizes.
In a frying pan, add some vegetable oil and sauté garlic. Mix the hot pepper paste, hot pepper powder and soy sauce together (and fresh hot pepper if you are using), then add to the pan. Add all of the cut vegetables, stir well and fry for a few minutes. Then add the squid, cook 2-3 min on high heat mixing well.