Spicy and Savory Stir-Fried Squid (Ojingeo Bokkeum)
Spicy and Savory Stir-Fried Squid (Ojingeo Bokkeum)
Easy Recipe for Perfectly Seasoned, Non-Watery Stir-Fried Squid
Got some frozen squid in your freezer? Then this is the recipe for you! Packed with your favorite vegetables, this spicy stir-fried squid makes a fantastic side dish that’s hearty enough to be a meal on its own. Our special seasoning blend ensures tender, flavorful squid without excess liquid, perfectly complemented by crisp vegetables. Let’s get started on making this delicious Ojingeo Bokkeum!
Main Ingredients- 1 squid
- 200g cabbage (cut into bite-sized pieces)
- 1 stalk green onion (sliced diagonally)
- 1/2 onion (sliced into strips)
- Small amount of carrot (sliced into strips)
Seasoning Ingredients- 1.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 0.8 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 0.8 Tbsp minced garlic
- 1.5 Tbsp soy sauce
Cooking Instructions
Step 1
If using frozen squid, take it out just before cooking and soak it briefly in cold water to thaw quickly and keep it fresh. Once thawed, clean the squid and separate the tentacles from the body. Be sure to remove the innards and the quill from the body.
Step 2
Leave the squid tentacles as they are. For the body, score the flesh in a crisscross pattern on the side without skin. This helps the seasoning penetrate better and makes the squid look more appealing when cooked, enhancing the texture.
Step 3
Let’s prepare the vegetables. Thinly slice the carrot into strips. Slice the 1/2 onion into strips as well. Cut the stalk of green onion diagonally. This way, it won’t burn easily during cooking and will add a nice aroma.
Step 4
Cut the 200g of cabbage into large, bite-sized pieces (about 2-3 cm). Lightly rinse the cut cabbage under running water and drain well. This step helps to retain the cabbage’s sweetness and ensures a crisp texture.
Step 5
Now, let’s make the star of the dish: the seasoning sauce! In a bowl, combine 1.5 Tbsp gochujang, 1.5 Tbsp gochugaru, 1 Tbsp sugar, 0.8 Tbsp minced garlic, and 1.5 Tbsp soy sauce. Mix them thoroughly to create a delicious seasoning blend. For extra spice, you can add some Cheongyang chili flakes.
Step 6
Add the scored squid (body and tentacles) to the prepared seasoning sauce. Gently mix everything together with your hands, ensuring the seasoning coats every piece of squid. Let it marinate for about 10 minutes; this allows the flavors to meld beautifully, resulting in a much tastier stir-fry.
Step 7
It’s time to start cooking! Heat a little cooking oil in a wok or a wide pan. Add the diagonally sliced green onions first and sauté them over medium-low heat until fragrant. It’s important to let the green onion’s aroma infuse into the oil. (Tip: Cooking over low heat prevents the green onions from burning and brings out their sweet fragrance more effectively.)
Step 8
Once the green onions are fragrant, add the sliced onions, carrots, and the large chunks of cabbage to the pan. Turn the heat up to high and stir-fry quickly. You want to cook the vegetables just until they begin to soften slightly, maintaining their crispness. (Tip: Stir-frying over high heat quickly prevents the vegetables from releasing too much water, which helps avoid a watery dish.)
Step 9
Finally, add the marinated squid to the pan and continue to stir-fry over high heat. Squid can become tough if overcooked, so stir-fry for about 2-3 minutes until the squid is cooked through and the seasoning is well combined. For an extra touch of flavor, drizzle in a little sesame oil just before turning off the heat.
