Korean Calamari
Ingredients
- 1 cup sushi rice
- 5 to 6 ounces (6 baby) squid
- 2 tablespoons rice wine
- 2 tablespoons Korean gochujang paste
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Few dashes Asian sesame oil
- 2 teaspoons peanut or other flavorless oil
- Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks
- 6 thin or 3 large scallions, sliced
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