Spicy and Sweet Stir-Fried Squid Rice Bowl (Ojingeo Deopbap)
Spicy and Sweet Stir-Fried Squid Rice Bowl (Ojingeo Deopbap)
A Perfect One-Bowl Meal to Stimulate Your Appetite: Spicy Squid Rice Bowl
Feeling that summer slump in your appetite? This spicy and sweet stir-fried squid rice bowl is the answer! It’s so delicious and satisfying that you won’t need any side dishes; one bowl will disappear in a flash. Enjoy the irresistible charm of this ultimate one-bowl meal that’s better than a dozen side dishes!
Main Ingredients- 1 medium squid, cleaned
- 100g cabbage (about 1/4 head)
- 1/3 onion
- 1 stalk green onion
- 2 Korean green chilies (adjust to spice preference)
- 1 red chili (for color, optional)
- Vegetable oil, as needed
- Pinch of salt (for final seasoning)
Spicy and Sweet Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce (for umami)
- 1.5 Tbsp brown sugar (adjust sweetness)
- 2 Tbsp rice wine (mirin) (to remove odor and tenderize)
- Pinch of sesame oil (for nutty flavor)
- Pinch of black pepper (for aroma)
- Pinch of toasted sesame seeds (for garnish and nutty flavor)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce (for umami)
- 1.5 Tbsp brown sugar (adjust sweetness)
- 2 Tbsp rice wine (mirin) (to remove odor and tenderize)
- Pinch of sesame oil (for nutty flavor)
- Pinch of black pepper (for aroma)
- Pinch of toasted sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
Let’s start preparing the ingredients for a delicious squid rice bowl. Rinse the fresh squid thoroughly. Prepare the vegetables according to the recipe.
Step 2
Cut the prepared squid into bite-sized pieces (about 1cm thick) without removing the skin. Leaving the skin on will result in a chewier and richer texture.
Step 3
Shred the cabbage into thick strips, about 1cm wide. Slice the onion into thick shreds, about 0.5cm thick. Slice the green onion diagonally. Slice the Korean green chilies and red chilies into rounds to add color and spice.
Step 4
Heat a pan over medium-high heat with a generous amount of vegetable oil. Add the minced garlic and stir-fry until fragrant. Once the garlic aroma is released, add the sliced onion and squid. Stir-fry quickly over high heat, aiming to get a slightly firm texture for the squid as it cooks.
Step 5
Once the squid and onion are partially cooked, add all the sauce ingredients (gochujang, gochugaru, soy sauce, oyster sauce, brown sugar) and stir-fry quickly over high heat to coat the squid evenly with the sauce. Then, add the shredded cabbage and stir-fry until it wilts slightly.
Step 6
When the cabbage begins to soften, add the rice wine (mirin) and stir-fry until glossy. If the sauce has coated everything well, adjust the seasoning with a pinch of salt if needed. Finally, add the diagonally sliced green onions and round-sliced chilies, stir once briefly, and just before turning off the heat, sprinkle generously with toasted sesame seeds.
Step 7
Turn off the heat, sprinkle with black pepper, and drizzle with sesame oil to finish. Gently toss everything once more to ensure the sauce is well distributed. Your delicious spicy and sweet stir-fried squid is now ready!
Step 8
Fill a bowl with warm rice, and generously top it with the freshly made stir-fried squid. For an extra treat, place a sunny-side-up fried egg on top and mix it all together. This makes for a wonderfully satisfying meal!
