By Sohui Kim, chef and co-owner of The Good Fork in Red Hook
This is a recipe that I came up with that is modeled after my mom’s recipe of spicy rice cakes. In Korea, spicy rice cakes are a fun “street food” much like pad thai. The freshly-made rice cakes are cut into rounds and quickly sauteed with korean spicy pepper sauce, gochojang and a little sugar. My mom used to add squid to the mix and the result was a hearty stew that satisfies, especially in the cold winter days. There’s also a great stir fry of octopus using similar ingredients. I tried my own version at the restaurant and served it with fried fresh rice cakes as an appetizer.
Korean-Style Braised Squid
Ingredients (Serves 4-6)
- 1 medium onion
- 5 cloves garlic, minced
- 1 TB minced or grated ginger
- 1 pound squid, cleaned and cut into thin rings
- 1-2 large carrot, cut in half and sliced
- 2 cup white wine
- ½ cup gochojang sauce
- 1 TB korean pepper flakes
- 1 TB brown sugar
- 1 TB rice wine vinegar
- 1 bunch scallions, sliced both white and green parts
- 1 cup picked whole parsley leaves
- 1 TB extra gochojang to taste, if necessary (I like it spicy)
- 1 TB sesame seeds
1. In a large sauté pan, sweat onions, garlic and ginger until translucent, about 7-10 minutes over medium high heat.
2. Add squid, carrots, wine. Bring to boil then reduce heat to medium-low and gently simmer for ten minutes.
3. Add gochojang and brown sugar and cook for 15-20 minutes more until squid is just soft and tender.
4. Add scallion, parsley, sesame seeds and more gochojang as necessary. The sauce should be nice and thick at this point.
5. Season with salt and pepper and serve over steamed rice or over rice cakes. (other vegetable such as kale spinach, leeks can also be good additions)
The Good Fork is located at 391 Van Brunt Street in Red Hook.
They’ll be serving up a special New Year’s Eve four-course tasting menu, featuring lobster from The Red Hook Lobster Pound, lamb, oysters, foie gras and more. Vegetarian and Pescetarian options are also available. The early seating is at 6pm, and the late seating is at 8:30. The menu is $75 per person, with an optional $25 wine pairing. Call 718.643.6636 to reserve.