Ojingeo-bokkeum (spicy stir-fried squid)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 225 minMedium
Ojingeo-bokkeum is a fiery, glossy squid stir-fry that disappears fast over a bowl of rice. The vegetables keep some crunch, and the squid stays tender. Squid is tender in two ways only: cooked very fast, or cooked for a long time. Here it is fast. Score the body in a criss-cross pattern so the sauce clings, have everything ready before you start, and add the squid to a very hot pan for just 2 minutes, until it curls and turns white. Any longer and it turns rubbery.
Ingredients
- Squid, cleaned400 g
- Gochujang2 tbsp
- Gochugaru (chilli flakes)1 tbsp
- Soy sauce1.5 tbsp
- Sugar1 tbsp
- Rice syrup or honey1/2 tbsp
- Garlic, minced1 tbsp
- Ginger, grated1 tsp
- Onion, sliced1/2
- Carrot, thinly sliced1/2
- Cabbage, roughly chopped1 handful
- Green onions, cut into 4 cm lengths2
- Green chilli, sliced (optional)1
- Neutral oil1.5 tbsp
- Sesame oil and sesame seeds1 tsp
Steps
- Score the inside of the squid body in a criss-cross pattern, then cut it into 2 × 5 cm pieces. Cut the tentacles into pairs.
- Mix the gochujang, gochugaru, soy sauce, sugar, syrup, garlic and ginger into a sauce.
- Heat the oil in a wok or large frying pan over high heat. Stir-fry the onion, carrot and cabbage for 2 minutes.
- Add the sauce and stir for 30 seconds, then add the squid and stir-fry for about 2 minutes, just until it curls and turns opaque.
- Add the green onions and chilli, toss for 30 seconds and turn off the heat. Finish with the sesame oil and seeds and serve with rice.
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About the author
Mukkidex Kitchen Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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