Spicy and Sweet Stir-fried Squid (Ojingeo Bokkeum)
Make Mouthwatering Ojingeo Bokkeum with a Flavorful Sauce That Will Have You Scraping the Pan!
This Ojingeo Bokkeum recipe features a fantastic combination of tender, plump squid, the sweetness of vegetables, and delightful textures. The sauce is perfectly spicy with a subtle sweetness that makes it incredibly delicious. Enjoy a satisfying meal by pairing it with rice.
Key Ingredients for Ojingeo Bokkeum- 2 squids (cleaned, body and tentacles)
- 1 handful of fresh chives (about 50g)
- 1/4 kabocha squash (seeds removed, cut into 1cm thick pieces)
- 1/3 zucchini (sliced into half-moons)
- 1/2 onion (thickly sliced)
- 1/2 green onion (sliced diagonally)
The Perfect Sauce Blend- 2 Tbsp cooking oil
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 Tbsp fish sauce (anchovy or tuna based)
- 5-6 Tbsp water
- 2 Tbsp cooking oil
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soy sauce
- 1 Tbsp sugar
- 0.5 Tbsp fish sauce (anchovy or tuna based)
- 5-6 Tbsp water
Cooking Instructions
Step 1
First, heat 2 tablespoons of cooking oil in a wide pan over medium-low heat. Add the diagonally sliced green onions and stir-fry gently to infuse the oil with their aroma. This will add a deeper flavor to the dish.
Step 2
Once the green onions are fragrant, add the cut squid and stir-fry quickly over high heat. It’s important to cook the squid rapidly to prevent it from becoming tough. Stir-fry until the squid turns slightly opaque.
Step 3
When the squid is partially cooked, add 1 tablespoon of minced garlic, 2 tablespoons of mirin, 1 tablespoon of sugar, and 2 tablespoons of gochugaru. Stir well with the squid and cook for another minute. Be careful not to burn the sauce by adjusting the heat as needed.
Step 4
Next, add 1 tablespoon of gochujang (for spiciness), 1.5 tablespoons of soy sauce (for savory depth), and 0.5 tablespoon of fish sauce. Continue to stir-fry over medium heat, ensuring the sauce coats the squid evenly. Cook until the flavors meld together.
Step 5
Now, add the sliced onion, zucchini, and kabocha squash. Pour in 5-6 tablespoons of water to create a bit of sauce. Once all ingredients are in, cover the pan and cook until the kabocha squash is tender when pierced with a fork. The sweetness from the squash and vegetables will meld beautifully with the sauce.
Step 6
When the kabocha squash is easily pierced, arrange the fresh chives on top. Cover the pan again and let it rest for about 2-3 minutes. The residual heat will gently cook the chives, keeping them slightly crisp while softening them just enough.
Step 7
The finished Ojingeo Bokkeum will have a slightly saucy consistency, perfect for mixing with rice. It’s wonderfully spicy with a hint of sweetness, and the texture combination of chewy squid, crisp vegetables, and tender kabocha squash is fantastic. Enjoy this delicious stir-fry that you’ll want to eat down to the last grain of rice!
