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Ojingeo Bokkeum
Korean Spicy Stir-Fried Squid
A vibrant and flavorful Korean dish featuring tender squid stir-fried in a spicy, savory gochujang-based sauce with fresh vegetables. This quick and easy recipe is perfect for a weeknight meal.
🧂 Ingrédients
- 500 g Squid
- 2 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse grind for texture.)
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Soy sauce
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sugar or honey
- 1 tsp Rice vinegar
- 1 medium Onion
- 3 stalks Scallions
- 1/2 medium Carrot
- 1/2 medium Green bell pepper
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
- 1 tbsp Cooking oil(Such as vegetable, canola, or grapeseed oil)
👨🍳 Instructions
- 1
Prepare the squid: If not already cleaned, remove the innards, beak, and quill. Rinse thoroughly inside and out. Pat the squid bodies dry with paper towels. Score the inside of the squid bodies in a diamond pattern by making shallow cuts with a sharp knife. This helps tenderize the squid and allows the sauce to penetrate. Cut the bodies into bite-sized pieces (about 1-inch wide rings). Leave the tentacles whole or cut larger ones in half.
⏱️ 10 minutes - 2
Make the sauce: In a medium bowl, whisk together gochugaru, gochujang, soy sauce, minced garlic, grated ginger, sugar (or honey), and rice vinegar until well combined and smooth. Set aside.
⏱️ 5 minutes - 3
Stir-fry the aromatics and vegetables: Heat the cooking oil in a large wok or skillet over medium-high heat until shimmering. Add the sliced onion, the white parts of the scallions, and julienned carrot and bell pepper (if using). Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp-tender. You should hear a lively sizzle.
⏱️ 3 minutes - 4
Cook the squid: Add the prepared squid (rings and tentacles) to the wok with the vegetables. Increase the heat to high. Stir-fry vigorously for 2-4 minutes, just until the squid turns opaque and curls slightly. Be careful not to overcook, as squid can become tough and rubbery if cooked for too long.
⏱️ 2-4 minutes - 5
Combine and finish: Pour the prepared sauce over the squid and vegetables. Add the green parts of the scallions. Toss everything together quickly to coat evenly. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened slightly and coats the ingredients beautifully. The squid should be just cooked through.
⏱️ 1-2 minutes - 6
Serve: Remove the wok from the heat. Stir in the sesame oil. Garnish with toasted sesame seeds. Serve immediately with steamed rice.
⏱️ 1 minute
💡 Conseils de pro
- ✓The key to tender squid is very high heat and very short cooking time. Ensure your wok or pan is properly preheated.
- ✓Do not overcrowd the pan when stir-frying the squid; cook in batches if necessary to maintain high heat.
- ✓Adjust the amount of gochugaru and gochujang to control the spiciness and flavor intensity.
- ✓Ojingeo Bokkeum is best enjoyed fresh, as the squid's texture can change upon reheating.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like mushrooms, zucchini, or cabbage for a more substantial dish.
- Serve over cooked udon noodles for a heartier meal (Ojingeo Udon Bokkeum).
- For a milder flavor, reduce the gochugaru and gochujang, or add a touch more sugar or honey to balance the heat.