Ojingeo bokkeum (spicy stir-fried squid)
User Reviews
4.7
Ojingeo bokkeum (spicy stir-fried squid)
Description
Ojingeo bokkeum (spicy stir-fried squid) features medium-sized squid cut into rings or strips and tentacles, seasoned with a sauce containing Korean chili pepper paste and flakes, soy sauce, sugar, garlic, and sesame oil. After marinating, the squid is stir-fried briefly with a medley of vegetables including carrot, onion, zucchini, and scallions. The high-heat stir-frying method quickly cooks the squid to an opaque, tender state while keeping vegetables crisp-tender.
The dish combines a spicy, slightly sweet, and savory flavor profile from the gochujang-based sauce with the fresh taste of the vegetables and the natural chewiness of squid. It has a quick cooking time and mild sweetness from corn syrup balanced by the heat of chili flakes.
Ojingeo bokkeum can be served as a main dish or a flavorful side in Korean meals. It pairs well with plain steamed rice to balance the heat and intense flavors. The marinating step allows the squid to absorb the sauce, enhancing its flavor before cooking.
When preparing, clean the squid carefully, removing the innards, skin, and beak. To avoid overcooking, stir-fry the squid just until it curls and becomes opaque. The vegetables are added first and cooked until slightly wilted before adding the squid. Scoring the squid body in a diamond pattern is optional and helps improve texture and appearance.
Ingredients
- 1 squid about 14 ounces, medium size
- 1/2 carrot medium
- 1/2 onion medium
- 1/2 zucchini medium
- 2 scallions
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
Sauce:
- 2 tablespoons Korean chili pepper paste gochujang
- 1 tablespoon Korean chili pepper flakes gochugaru - 1 or 2 teaspoons more for a spicier dish
- 1-1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon corn syrup or 1 more teaspoon sugar
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sesame seeds
- pinch black pepper
Instructions
- Combine all of the sauce ingredients in a small bowl.
- Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
- Mix the squid with the seasoning mix and marinate while preparing vegetables.
- Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
- Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
- Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
- Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.
Notes
- To clean squid, pull head and innards from the body, remove skin and beak carefully.
- Cut squid into about 3/4-inch rings or bite-sized strips to prevent excessive shrinking during cooking.
- Optionally, score the squid body in a diamond pattern before marinating for texture and presentation.
- Stir-fry squid just until pieces curl and turn opaque to avoid toughness.
User Reviews
Overall Rating
4.7
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