Aha Bujang's Squid Kimchi Duruchigi

• 1 cleaned squid (200g)
• 1/2 cup sour kimchi
• 80–100g onion
• 50g large green onion
• 2 tbsp cooking oil
• 1 tbsp sugar
• 1/2 tbsp Jin-ganjang
• 1 tbsp minced garlic
• 1/2 tsp beef dasida
• 1 tbsp chili powder
• 1 tsp sesame oil
• 1 handful minari

Recipe 🍳

Cooking tips 💡

• The most important thing is to stir-fry the squid quickly over high heat, as overcooking will make it tough and release moisture.
• Using gochujang can make the flavor muddy, so use only chili powder to cleanly absorb the moisture.
• If the kimchi is under-fermented or you dislike saltiness or sweetness, you can slightly reduce the amount of sugar to suit your taste.

Recommended for 🙋

• ⭐Those who prefer a dry, chewy duruchigi over a moist stir-fry with broth.
• ⭐Those who want to solve both a meal side dish and a drinking snack with simple ingredients.