Spicy Stir-Fried Squid (Ojingeo Bokkeum)
Quick and Delicious Spicy Stir-Fried Squid: A 10-Minute Sauce Recipe
Allow me to introduce a home-cooked meal that’s perfect for when you’re craving something satisfying! After a busy period where cooking felt out of reach, I decided to make this spicy stir-fried squid on the weekend. It’s simple yet incredibly flavorful, making it an ideal main dish. ^^
Spicy Stir-Fried Squid
- 3 prepared squids
- 2 onions
- 1/2 head of cabbage
- 1 carrot
- A little green onion
- 1 Tbsp minced garlic
- 4-5 Tbsp gochujang (Korean chili paste)
- Oligodang (corn syrup) or other sweetener
- Sesame oil
- Cooking oil
- Sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the vegetables for our spicy squid stir-fry. Thoroughly wash the carrot, onion, and cabbage. Then, slice them into bite-sized, elongated pieces. It’s best not to slice them too thinly, as they will shrink slightly when cooked.
Step 2
We’ll be using all 3 squids. I’ve sliced the squid into long pieces. For a more refined appearance, you can gently score the squid with a knife before slicing; this makes them look even prettier when cooked.
Step 3
Now, let’s make the special sauce that will make this dish so delicious! Start with 4 tablespoons of gochujang for the spicy base. If you enjoy extra heat, add 1 tablespoon of gochugaru (Korean chili flakes). If you prefer a milder flavor, you can omit or reduce the amount of gochugaru.
Step 4
Mix in the other flavor-enhancing ingredients. Add 1 tablespoon of soy sauce for umami, and 1 tablespoon of minced garlic for a pungent aroma. Drizzle in 2 tablespoons of sesame oil for nutty richness, and 4 tablespoons of oligodang for a pleasant sweetness. Finally, sprinkle in some sesame seeds to complete the sauce. This sauce should be slightly thick initially, as the vegetables and squid will release water and thin it out during cooking.
Step 5
Heat some cooking oil in a frying pan. Add the carrots first and stir-fry them briefly. Once they start to soften slightly, add the onions and stir-fry them together with the carrots until they become translucent.
Step 6
Now, add the prepared squid and stir-fry it quickly. It’s important not to overcook the squid, as it can become tough. Stir-fry it just until the squid turns opaque white. Cooking it briefly will help retain its wonderfully chewy texture, so be mindful of the cooking time!
Step 7
Cabbage cooks very quickly. You can add it along with the sauce, or for a crispier texture, add it towards the end after the sauce has been incorporated. Stir everything together well to ensure the sauce evenly coats all the ingredients.
Step 8
As you stir-fry, you’ll notice that the vegetables and squid release their juices, which will naturally thin out the sauce. This is where the delicious flavors meld together.
Step 9
If your sauce seems too thin or you prefer a thicker consistency, here’s a tip! Mix 1-2 tablespoons of cornstarch (or potato starch) with a little water to create a slurry, then stir it into the pan. This will thicken the sauce beautifully. (If you don’t have cornstarch, pancake mix can also work in a pinch!) You can mix the pancake mix and water in the same bowl you used for the sauce, make a thin batter, then pour it over the stir-fry and mix well.
Step 10
Finally, add the chopped green onions and stir-fry for another moment until they’re slightly wilted. This adds a fresh aroma and final touch to your delicious spicy stir-fried squid!
