I came across this wonderful Korean paste called Gochujang which translates to “Hot Pepper Paste” in my local Asian food store, I bought it and couldn’t find anything to make with it so I searched for some recipes and I came up with this one. As I have a slight obsession with seafood I added prawns and squid, but it’s not only good with seafood it adds a depth of flavour to any meat stir-fry. Have a search for it you won’t be disappointed, the taste is hot and spicy but with an amazing smoky flavour as well, and the best part is it takes very little effort to create a delicious meal in less than 20 minutes, and I just love fast cooking!
150g raw king prawns
1 tbsp. vegetable oil
1 onion, peeled, halved and sliced
1 carrot, peeled and cut on the diagonal
4 spring onions, sliced
1 heaped tsp. sugar
1 tbsp. oyster sauce
2 tbsp. Korean gochujang paste
½ tsp. chilli flakes (optional)
3 tbsp. water
1 tsp. sesame seeds
Steamed Rice to serve
How to make it……
Devein the raw prawns by slicing with a sharp knife underneath the prawn where you see a dark line, using the tip of the knife pull out the blue/black strip and discard this. Then run your knife along the top of the prawn to score, this will allow the prawns to absorb lots more flavour during cooking.
Pull out any tentacles from inside the squid and slice the squid into rings, set the prawns and squid aside for a minute.
Pre-heat a wok or large frying pan and when it’s hot add the vegetable oil. Add the onion and carrot and the white parts of the spring onions and stir-fry for 2 minutes until they soften slightly.
Mix together the sugar, oyster sauce, Korean gochujang paste, chilli flakes and the water and stir to combine.
Add the prawns and the squid to the wok and stir-fry for 1-2 minutes or until the prawns start to turn pink and the squid begins to curl, add the sauce to the pan along with the green parts of the spring onions and stir-fry for 1 minute until the sauce is piping hot.
Sprinkle with sesame seeds and serve with bowls of rice. Enjoy!
If anybody has any favourite recipes which feature this lovely paste, send them over to me I would be extremely grateful!