Spicy and Sweet Stir-fried Squid (Ojingeo Bokkeum)
Spicy and Sweet Stir-fried Squid (Ojingeo Bokkeum)
Easy Ojingeo Bokkeum Recipe: Mastering the Sauce and Squid Preparation
Want to make delicious Ojingeo Bokkeum at home that rivals restaurant quality? We’ll guide you through everything from how to prepare fresh squid to the golden ratio for a sauce that’s packed with flavor and free of any fishy smell. This spicy and sweet dish is perfect as a side for rice or even as a late-night snack. Let’s get started!
Main Ingredients- 2 squids
- 4 Tbsp minced garlic
- 1 handful green onion (cut into large pieces)
- 1 onion (sliced)
- 1/4 carrot (thinly sliced)
Squid Odor Removal (Optional)- Pinch of coarse salt
- 1 cup rice water
- 2-3 drops vinegar
- Pinch of coarse salt
- 1 cup rice water
- 2-3 drops vinegar
Cooking Instructions
Step 1
Rinse the fresh squid thoroughly under running water about three times. Make sure to wash off any impurities attached to the skin.
Step 2
Do you sometimes get a fishy smell from Ojingeo Bokkeum, especially from the tentacles? The best secret to effectively removing this fishiness is ‘salt’! Gently rub the squid tentacles with coarse salt, as if you’re exfoliating. Be gentle while rubbing.
Step 3
After removing the fishiness with salt, try using ‘rice water’ as an extra step. Rice water helps to eliminate any lingering odors and adds a tender texture to the squid. Soak the salted squid in rice water for about 5 minutes, then take it out. You might be surprised how useful rice water can be!
Step 4
Finally, here’s a trick with ‘vinegar’ to ensure the squid is chewy and firm while completely eliminating any fishy taste. Dip the cleaned squid in water with a few drops of vinegar for a moment, then lift it out. Rinse it again with cold water, and you’ll have Ojingeo Bokkeum that’s perfectly clean and free of any fishy smell. This step guarantees zero fishiness!
Step 5
Now, let’s prepare the vegetables. Slice the onion into thick strips and cut the carrot thinly so you can still feel its texture. For the green onion, slice it diagonally to add a pungent flavor and aroma to the stir-fry. Generous amounts of garlic are key to the rich flavor of Ojingeo Bokkeum, so prepare 4 tablespoons of minced garlic.
Step 6
Time to make the special sauce for delicious Ojingeo Bokkeum! In a bowl, combine 6 Tbsp soy sauce, 4 Tbsp gochujang, 6 Tbsp gochugaru, 2 Tbsp sugar, 2 Tbsp oyster sauce, and 1/2 tsp black pepper. Mix them well. This sauce works wonderfully not just for Ojingeo Bokkeum but also for other seafood stir-fries like Nakji Bokkeum. Add 5 Tbsp water at the final stage to adjust the consistency.
Step 7
Cut the thoroughly cleaned squid into bite-sized pieces. Slice the body into rings and cut the fins (tentacles) into appropriate sizes. For Ojingeo Bokkeum, it’s better to cut the squid slightly long rather than too small; this gives a better texture and allows the sauce to penetrate more deeply, enhancing the flavor.
Step 8
Now, place the cut squid in a bowl and generously add the prepared sauce. Gently mix and coat the squid evenly with the sauce. Following the golden ratio of the sauce we’ve shared will help you create an absolutely ‘amazing’ Ojingeo Bokkeum. It’s not difficult, so give it a try!
Step 9
Heat 2 Tbsp of cooking oil in a pan. Add the sauced squid and stir-fry quickly over high heat. The key is to cook Ojingeo Bokkeum for a short time on high heat to prevent it from becoming tough. Adding about 5 Tbsp of water while stir-frying will keep the sauce moist and prevent burning.
Step 10
Once the squid is stir-fried to a delicious look, drizzle in 2 Tbsp of sesame oil just before turning off the heat to add aroma. Even after turning off the heat, lightly mix it once more with the residual heat from the pan. This will spread the fragrant sesame oil throughout the dish, making it even more delicious. While preparing the squid might seem a bit tedious, once you master it, you can easily make fantastic Ojingeo Bokkeum. Feel free to use the leftover sauce in other stir-fry dishes too!
