Spicy & Sweet Sautéed Squid Rice Bowl (Ojingeo Deopbap)
Spicy & Sweet Sautéed Squid Rice Bowl (Ojingeo Deopbap)
Master the Perfect Sautéed Squid Sauce! Let’s Make a Delicious Rice Bowl
This is a recipe for a delicious sautéed squid, made with fresh whole squid. It features a flavorful sauce that perfectly complements the tender squid and crisp vegetables, creating a satisfying and vibrant rice bowl.
Main Ingredients- 1 fresh whole squid
- 5 Tbsp cooking oil
- 2 Tbsp mirin (or cooking wine)
- 1/2 Tbsp sesame oil
- A little green onion, chopped
- 1 onion, thinly sliced
- 1/4 head of cabbage, thinly sliced
- 1 Cheongyang chili pepper, deseeded and chopped (optional)
Squid Marinade & Sauce- 2 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or rice syrup (adjust sweetness)
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
Vegetable Sauté Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
For Serving- Warm cooked rice
- Fried egg (sunny-side up or over easy, to your preference)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup or rice syrup (adjust sweetness)
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
Vegetable Sauté Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
For Serving- Warm cooked rice
- Fried egg (sunny-side up or over easy, to your preference)
- Warm cooked rice
- Fried egg (sunny-side up or over easy, to your preference)
Cooking Instructions
Step 1
Prepare the fresh squid by separating the tentacles from the body. Make shallow diagonal cuts on the inside of the squid body; this helps the sauce penetrate better and creates a more tender texture.
Step 2
Cut the squid body and tentacles into bite-sized pieces. Avoid cutting them too small, as they will shrink when cooked.
Step 3
In a bowl, combine 2 Tbsp gochugaru, 2.5 Tbsp gochujang, 2 Tbsp corn syrup, 1 Tbsp oyster sauce, and 2 Tbsp minced garlic to create the flavorful sauce. Add the cut squid to the sauce and mix well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes to 1 hour for the flavors to meld beautifully.
Step 4
Heat 5 Tbsp of cooking oil in a large pan or wok over medium heat. Add the sliced onion, chopped green onion, and sliced cabbage. Sauté until the onion becomes translucent, allowing the vegetables to release their natural sweetness.
Step 5
Sprinkle 2 Tbsp gochugaru and 3 Tbsp soy sauce over the sautéed vegetables. Stir-fry briefly to coat the vegetables and let the seasonings meld with the vegetable juices.
Step 6
Add the marinated squid from the refrigerator to the pan with the sautéed vegetables. Pour 2 Tbsp of mirin over the squid to help eliminate any fishiness and enhance the flavor. Stir-fry over high heat for no more than 5 minutes, or until the squid is just cooked through. Overcooking will make the squid tough.
Step 7
Once the squid is cooked, turn off the heat. Drizzle in 1/2 Tbsp of sesame oil for a nutty aroma. Optionally, add the chopped Cheongyang chili pepper for a spicy kick and some chopped chives for freshness.
Step 8
Gently toss everything together to ensure the spicy-sweet sauce evenly coats the squid and vegetables.
Step 9
For an extra touch, sprinkle some sesame seeds over the top, if desired.
Step 10
Prepare your serving bowls by placing a generous portion of warm cooked rice and topping it with a fried egg. Cook the egg to your preferred doneness, whether it’s a runny yolk or fully cooked.
Step 11
Spoon the delicious sautéed squid and vegetable mixture over the rice and fried egg. Your satisfying Ojingeo Deopbap is now complete! Enjoy this flavorful and vibrant meal.
