Sauteed Squid and Kimchi, Ojingeo Bokkum | Korean Feast

Ingredients

• 2 pounds squid, 2 or 3 count
• 2 tablespoons olive oil
• ½ pound sweet onions, slice into ½ inch dices
• 3 fresh Korean hot red peppers, sliced diagonally, ¼ inch thin
• 3 fresh Korean hot green peppers, sliced diagonally, ¼ inch thin
• 1 large sweet green onion (taepa), white and green part only, sliced diagonally, ¼ inch thin
• ¼ green bell pepper, cut into ¼ inch thin slices
• ¼ red bell pepper, cut into ¼ thin slices
• 1 pound zucchini, halved lengthwise and cut into ½ inch half moons
• 1 pound broccoli florets
• 5 cloves garlic, finely diced
• 1 tablespoon Korean hot red pepper powder
• 1 cup mature cabbage kimchi, finely diced