Korean Squid Pan (Nakchibokkum)

For the Korean squid pan, wash the squid and cut into strips about 1 cm wide. Peel the onion and cut into rough pieces. Peel and slice the carrots, wash and clean the bell bell pepper and cut into rough cubes. Peel the garlic and ginger, finely chop the garlic and grate the ginger. Wash the zucchini and cut into rough cubes.

Fry the diced onion, chopped garlic and carrot slices in hot oil. Add the chili, ginger and sugar and fry everything for about 1 minute.

Add the squid strips and continue frying for about 3 minutes. Add the soy sauce, sesame oil, bell bell pepper, zucchini and fry briefly more.

Season the squid pan with salt and pepper.

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