Spicy & Sweet Stir-fried Squid Rice Bowl (Ojingeo Deopbap)
Ultimate Comfort Food: A Hearty and Delicious Squid Rice Bowl
There are many ways to make Ojingeo Deopbap, but here’s a recipe that elevates the flavor. We’ll guide you through making a truly delicious and satisfying meal.
Main Ingredients- 1 Squid (body only)
- 1/2 Onion
- Carrot, appropriate amount
- Bell pepper, appropriate amount
- 1/4 Zucchini
- 1/2 Green onion
- 3 Perilla leaves
- 1 Tbsp Cooking oil
Seasoning (Step 1)- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
Seasoning (Step 2)- 1 Tbsp Soy sauce (preferably seasoned soy sauce)
- 1 tsp Plum extract
- 1/2 tsp Ginger paste (optional)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
Seasoning (Step 2)- 1 Tbsp Soy sauce (preferably seasoned soy sauce)
- 1 tsp Plum extract
- 1/2 tsp Ginger paste (optional)
- 1 Tbsp Mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, prepare the squid by cleaning it and cutting it into bite-sized pieces (about 1.5-2 cm wide). If you have squid tentacles, you can include them as well. Slice the onion, carrot, bell pepper, and zucchini into similar-sized pieces. Thinly slice the green onion diagonally, and roll the perilla leaves tightly before shredding them finely.
Step 2
Heat 1 tablespoon of cooking oil in a pan over low heat. Add the Seasoning (Step 1) ingredients: gochugaru, gochujang, and minced garlic. Stir-fry quickly, being careful not to burn them, to release their fragrance. Stir-frying the seasonings first will deepen their spicy flavor significantly.
Step 3
Once the seasonings are fragrant, add the prepared squid to the pan. Stir-fry quickly over high heat. Avoid overcooking the squid, as it can become tough. Cook just until the squid turns opaque and starts to curl.
Step 4
When the squid is partially cooked, add all the Seasoning (Step 2) ingredients: soy sauce, plum extract, ginger paste (optional), and mirin. Mix well to coat the squid.
Step 5
Now, add the prepared onion, zucchini, carrot, and bell pepper. Continue to stir-fry over high heat, cooking just until the vegetables are tender-crisp. Be mindful of the cooking time to ensure the vegetables retain a pleasant crunch.
Step 6
Finally, add the diagonally sliced green onion and shredded perilla leaves. Stir-fry for a final moment until just combined, then turn off the heat. It’s important not to overcook the perilla leaves to preserve their fresh aroma.
Step 7
Turn off the heat and finish by drizzling in 1 teaspoon of sesame oil and sprinkling generously with sesame seeds. If you prefer a sweeter taste, you can add a little oligosaccharide syrup at this stage according to your preference. (The base recipe does not include sugar.)
Step 8
Serve a generous portion of warm rice in a bowl. Top it with the delicious stir-fried squid and vegetable mixture. Your flavorful Ojingeo Deopbap is now ready to be enjoyed!
