Spicy Stir-Fried Squid (Ojingeo Bokkeum)
Spicy Stir-Fried Squid (Ojingeo Bokkeum)
The Ultimate Guide to Delicious Ojingeo Bokkeum with Secret Tips!
Discover the secret to making incredibly delicious Ojingeo Bokkeum at home, a dish beloved by many. This recipe will guide you to the perfect, flavorful stir-fried squid in just 3 minutes! It’s especially helpful for home cooks looking for a reliable recipe. Find more detailed tips in the comments!
Ingredients- 2 squids
- 1/2 onion
- 2 Tbsp sliced garlic (or coarsely minced garlic)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1.5 Tbsp corn syrup (or rice syrup)
- 1.5 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic (for sauce)
- 1 Tbsp minced ginger
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start with the go-to sauce for Ojingeo Bokkeum! Combine 3 Tbsp gochugaru, 1.5 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp sugar, 1.5 Tbsp corn syrup, 2 Tbsp mirin, 1 Tbsp minced garlic, and 1 Tbsp minced ginger in a bowl. Mix well and let it rest for about 30 minutes to an hour for the flavors to meld beautifully. Pre-making the sauce saves time during cooking.
Step 2
Properly cleaning the squid is key to a fresh taste. Turn the squid body inside out and carefully remove the innards and the clear, quill-like cartilage. Scrape off any remaining thin membrane from the inside for a cleaner result.
Step 3
Next, separate the tentacles from the body. Squeeze out the beak-like mouth part from the center of the tentacles. Thoroughly clean out any remaining bits of innards from the tentacles as well. This step is crucial to avoid any fishy smell and ensure a delicious dish.
Step 4
Rinse the cleaned squid under cold running water multiple times. Gently rub the squid as you rinse to remove any residual impurities. After rinsing, drain the water thoroughly before proceeding.
Step 5
Now, let’s cut the squid into bite-sized pieces. Slice the squid body into thin, circular pieces, about 0.5 cm thick. Cutting them too thick can make them chewy, so aim for a moderate thickness for a tender bite.
Step 6
After cutting the body, cut the tentacles into manageable pieces, about 2-3 cm long. This ensures they cook evenly and are easy to eat. Set the prepared squid aside for now.
Step 7
Prepare the vegetables that will add flavor and texture. Slice the onion into thick pieces, about 0.5 cm. This thickness helps the onion retain some crispness even after stir-frying, preventing it from becoming too mushy.
Step 8
For a fragrant kick, use sliced garlic (or coarsely minced garlic). Thinly slice carrots for a touch of color and sweetness. If you like it spicy, thinly slice chili peppers diagonally for both heat and visual appeal. Having your vegetables prepped makes the cooking process much smoother.
Step 9
It’s time to stir-fry! Heat a pan over high heat and spread the prepared squid in a single layer. Stir-fry quickly for just about 30 seconds to a minute until the outside just turns opaque. This quick sear helps keep the squid tender and moist.
Step 10
Push the squid to one side of the pan. Add 2 tablespoons of cooking oil to the empty side and add the sliced garlic. Stir-fry the garlic over medium-low heat until fragrant and lightly golden, being careful not to burn it. This infuses the oil with garlic flavor.
Step 11
Once the garlic is fragrant, add the thickly sliced onion to the pan and stir-fry with the garlic. Cook until the onions become translucent and slightly softened, allowing them to absorb the garlic-infused oil. The aroma will already be amazing!
Step 12
When the onions are partially cooked, push them and the garlic to one side. Pour the prepared Ojingeo Bokkeum sauce into the empty space in the pan. Sauté the sauce for about 30 seconds to a minute until it thickens slightly. This step caramelizes the sauce, enhancing its flavor and helping it cling better to the squid later.
Step 13
Once the sauce has thickened, add the squid, carrots, and chili peppers (if using) back into the pan. Mix everything together with the sauce and vegetables.
Step 14
Finally, stir-fry everything over high heat for another 1-2 minutes, ensuring all ingredients are well coated with the sauce. Be careful not to overcook the squid, as it can become tough. You want it to be tender and glossy. Serve hot and enjoy!
