Spicy & Sweet Stir-Fried Squid (Ojingeo Bokkeum)
Spicy & Sweet Stir-Fried Squid (Ojingeo Bokkeum)
Jjeong’s Signature Stir-Fried Squid Recipe
Experience the perfect harmony of spicy-sweet sauce and chewy squid! This is Jjeong’s special recipe for stir-fried squid, an ideal dish for both drinking companions and a hearty meal. Crafted for a couple who enjoys a good drink, this recipe will guide you to create a delicious Ojingeo Bokkeum right at home!
Main Ingredients- 2 squid (cleaned)
- 1 onion (medium)
- 1/3 carrot (medium)
- 4 pieces of cabbage (approx. 1/4 head)
Golden Sauce- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, spicy type)
- 6 Tbsp Soy Sauce (regular)
- 2 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 1/3 tsp Grated Ginger or minced ginger
- 1 Tbsp Mirin (rice wine)
- 4-6 Tbsp Oligodang (corn syrup) or corn syrup (adjust sweetness)
- 1 Tbsp Sesame Oil
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, spicy type)
- 6 Tbsp Soy Sauce (regular)
- 2 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 1/3 tsp Grated Ginger or minced ginger
- 1 Tbsp Mirin (rice wine)
- 4-6 Tbsp Oligodang (corn syrup) or corn syrup (adjust sweetness)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare the two squid thoroughly. Remove the insides and cartilage, peel off the skin, and then cut them into bite-sized pieces. Soaking the prepared squid in rice water for about 10 minutes helps remove any fishy odor and makes the squid more tender.
Step 2
While the squid is soaking, it’s time to prepare the other vegetables. Slice the onion into strips, and thinly slice the carrot into half-moon shapes. Cut the cabbage into large pieces. It’s best to cut all the vegetables into similar sizes so they cook evenly with the squid.
Step 3
Gather all the prepared vegetables – onion, carrot, and cabbage – in one place. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 4
Now, let’s make the signature sauce that defines the flavor of this Ojingeo Bokkeum. In a bowl, combine 4 tablespoons of gochujang, 3 tablespoons of spicy gochugaru, 6 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, 1/3 teaspoon of ginger, 1 tablespoon of mirin, 4-6 tablespoons of oligodang (or corn syrup to adjust sweetness), and 1 tablespoon of sesame oil. Mix well until everything is evenly combined. You can adjust the amount of oligodang to your preferred level of sweetness.
Step 5
Remove the squid from the rice water, rinse it lightly under running water, and then drain it well in a colander. Ensuring the squid is well-drained prevents excess water from releasing during cooking, allowing the sauce to adhere better.
Step 6
Heat a lightly oiled pan over medium heat. Add the sliced green onions first and stir-fry until fragrant, creating a fragrant scallion oil. This step significantly enhances the depth of flavor. Once the onions start to turn golden, reduce the heat to medium-low.
Step 7
Now, add the drained squid to the pan and stir-fry briefly until it starts to change color and becomes slightly chewy. Once the squid is partially cooked, add the prepared sauce. Be careful not to overcook the squid in high heat, as it can become tough.
Step 8
Stir-fry the squid with the sauce for about 3 to 4 minutes over medium heat, ensuring the sauce coats the squid evenly. You’ll see the squid become glossy as it absorbs the sauce.
Step 9
Next, add the prepared onion, carrot, and cabbage to the pan. Stir-fry together for another 2 to 3 minutes until the vegetables are tender-crisp and well combined with the squid and sauce. It’s best to stop cooking before the vegetables become too soft to maintain a pleasant crunch.
Step 10
Once all the ingredients are cooked through and the dish is wonderfully aromatic, your delicious Ojingeo Bokkeum is ready! Serve it over warm rice for a satisfying meal or enjoy it with a cold beer as a fantastic appetizer. It’s a delightful dish that the whole family will love!
