Gochujang - a Korean red chili paste - is definitely having a moment. This paste has complex flavor: sweet, spicy, umami, with a little tang from the fermentation. Because of the unique flavor, it's not an add-on hot sauce, but rather something to cook with and really brings depth to the dish.
Like many calamari recipes, one of the things we love about this dish is that it's ready in about 15 minutes.
A quick note: gochujang can vary from a little heat to extremely spicy. Be sure to give it a quick sample before you dump it into the dish, and taste test as you go! You can adjust the amount up or down depending on both the brand you use, and your personal preferences.
For this calamari recipe, we make a sauce from gochujang, hoisin, and lime and toss the calamari in to cook. Pair with gorgeous white rice noodles and a sprinkle of sesame seeds and shiso leaves, and you have a dish that plates every bit as good as it tastes.
Gochujang Calamari with Noodles
Serves 4 / Ready in 15 minutes
Ingredients:
1 lbs. The Town Dock Calamari Rings & Tentacles, thawed
8 oz. rice vermicelli noodles
3 tsp. sesame oil, divided
3 tbsp. hoisin sauce
3 tbsp. gochujang
2 tbsp. lime juice
3 green onions, sliced thin
1 tbsp. sesame seeds
3 shiso leaves, sliced thin
Lime wedges, for serving
Preparation:
- Fill a large pot with water and bring to a boil over high heat. Cook vermicelli according to package directions; drain. Toss vermicelli in 1 teaspoon oil and set aside.
- Add remaining oil to large skillet or wok over medium-high heat, until it just begins to smoke. Add calamari rings & tentacles, hoisin sauce, gochujang and lime juice and cook, stirring constantly, until sauce has thickened and calamari are fully cooked, about 2 to 4 minutes.
- Serve calamari over cooked vermicelli. Top with green onions, sesame seeds and shiso leaves. Serve with lime wedges and enjoy.