Spicy Stir-fried Squid (Ojing-eo Bokkeum) in Ryu Soo-young Style
Spicy Stir-fried Squid (Ojing-eo Bokkeum) in Ryu Soo-young Style
How to Make Spicy Stir-fried Squid: Ryu Soo-young’s Squid Rice Bowl Recipe
Here’s a recipe for a delicious stir-fried squid (Ojing-eo Bokkeum) made with tender frozen squid, following Ryu Soo-young’s popular style. This dish is perfect for a hearty meal, using two plump frozen squids to make a generous portion for the whole family. Its sweet and spicy sauce is absolutely perfect for topping rice, creating a fantastic squid rice bowl!
Main Ingredients- 1 Frozen Squid (or 1 Fresh Squid)
- 1 stalk Green Onion
- 1 Onion
- 5 cloves Garlic
- 3 Korean Green Peppers (Cheongyang peppers)
- 1/4 Carrot
- 1/4 Zucchini
Cooking Instructions
Step 1
First, prepare the squid. Gently scrape off the rough suction cups from the tentacles with your fingers. Remove the hard beak from the mouth and the clear cartilage from inside the body. It’s best not to peel off the skin, as it’s rich in taurine.
Step 2
Cut the prepared squid into bite-sized pieces. For the tentacles, cut them into 2-3 segments to make them easier for everyone to eat.
Step 3
For the squid body, cut it in half lengthwise. Then, use the back of a knife or the tip to score the skin in a diamond pattern. Scoring helps the squid curl attractively as it cooks and allows the sauce to penetrate better.
Step 4
When cutting the body, aim for pieces about 1-1.5 cm thick. Cutting them too thinly can make the squid mushy and lose its pleasant chewy texture after stir-frying.
Step 5
Slice the onion into thick strips. If using sweet spring onions, they cook quickly, so slicing them slightly thicker will maintain a good texture.
Step 6
To add color and texture, we’re also adding carrot and zucchini. Slice the carrot thinly into rounds or strips, and cut the zucchini similarly. (These can be omitted if you prefer.)
Step 7
Chop the Korean green peppers finely for a spicy kick, and thinly slice the garlic cloves. If you’re using whole garlic, you can also smash them.
Step 8
Slice the green onion diagonally. Using a generous amount of green onion will release its natural sweetness and enhance the overall flavor of the stir-fried squid. (Feel free to adjust the amount to your liking.)
Step 9
All the ingredients for the stir-fried squid are now prepared. Just looking at them makes your mouth water!
Step 10
Let’s make the sauce that will define the flavor of the stir-fried squid! In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp sugar, 3 Tbsp gochugaru (Korean chili flakes), and 1 Tbsp gochujang (Korean chili paste). Mix well. (Adjust the amount of gochugaru and gochujang to control the spiciness.)
Step 11
Heat a frying pan over high heat and add about 4 Tbsp of cooking oil. Once the pan is hot, add 1 Tbsp of sesame oil for extra aroma. (Using both cooking oil and sesame oil adds a nice richness.)
Step 12
Add the sliced green onion, sliced garlic, and chopped green peppers to the hot pan. Stir-fry quickly over high heat for about 1 minute to release their fragrance. Be careful not to burn them.
Step 13
Once fragrant oils appear, add 3 Tbsp of gochugaru and stir-fry with the aromatics. Reduce the heat to low at this point to prevent the chili powder from burning.
Step 14
Stir-fry over low heat for 2-3 minutes. This process removes any raw taste from the gochugaru and brings out a beautiful red chili oil. The green onions will also soften and add natural sweetness.
Step 15
Now, add 3 Tbsp of sugar to enhance the sweetness and stir-fry until well combined with the sauce. The sugar will melt and deepen the flavor profile.
Step 16
You’ll see a delicious-looking chili oil forming around the well-stirred sauce.
Step 17
Add 4 Tbsp of soy sauce and return the heat to high. Let the sauce come to a boil. This step helps to cook off any raw ‘soy sauce’ flavor.
Step 18
As the soy sauce boils, a wonderful aroma will fill the air. Ensure it boils enough to eliminate any bitterness or raw taste from the soy sauce.
Step 19
Next, add 1 Tbsp of gochujang and stir it into the sauce until well combined. The savory and umami notes from the gochujang will add even more depth to the flavor.
Step 20
Stir and mix the gochujang until it’s fully incorporated into the sauce without clumps. The fundamental flavor base is now complete.
Step 21
Add the sliced onions and stir-fry until they become slightly translucent and absorb the sauce.
Step 22
Then, add the sliced carrots and zucchini. Stir-fry briefly to maintain their crisp texture. Be careful not to overcook them.
Step 23
Now, add the prepared squid to the pan and stir-fry quickly to coat the squid evenly with the sauce. Squid can become tough if overcooked, so stir-frying over high heat for a short time is crucial.
Step 24
After adding the squid, cover the pan and let it cook for about 2 minutes. Once some liquid is released from the squid and vegetables, remove the lid and stir-fry over high heat for another minute to reduce the sauce slightly. Avoid reducing it too much, or it might become too salty. Leaving a bit of sauce is perfect for a rice bowl.
Step 25
Scrape any bits stuck to the sides of the pan while mixing; this adds an extra layer of flavor. With a good amount of delicious sauce remaining, it’s perfect for serving over rice. Turn off the heat, and finish by drizzling 1 Tbsp of sesame oil and sprinkling some toasted sesame seeds.
Step 26
Here is the beautifully prepared Ryu Soo-young style stir-fried squid. The scored squid looks appealing, and the colorful vegetables and glossy sauce create a fantastic harmony. Serve generously over warm rice to enjoy it as a squid rice bowl. It makes for a satisfying and impressive meal!
