Spicy and Flavorful Stir-Fried Squid: The Ultimate Recipe
Master the Art of Delicious Stir-Fried Squid (Ojingeo Bokkeum) – Easy & Flavorful
This is one of my signature dishes: a perfectly stir-fried squid that’s never watery and packed with flavor! If you’re having a day with no appetite or need a quick side dish, this is your answer. It’s incredibly delicious served over rice. Unlike many versions, this recipe involves stir-frying the vegetables first and gently simmering the sauce to infuse a wonderful aroma. The squid is steamed to a tender, succulent texture, ensuring it’s never chewy. The sweetness and slight heat from the onions and scallions, combined with the spicy kick and smoky fragrance from chili oil, make this an irresistible dish. Say goodbye to bland meals – this squid stir-fry is pure magic!
Main Ingredients
- 2 medium squids, cleaned
- 1/2 medium onion, thinly sliced
- 2 Korean green chili peppers (Cheongyang peppers), thinly sliced
- 4 stalks scallions, cut into 3-4cm lengths
- 2 Tbsp chili oil
- 1 Tbsp cooking oil
Sauce Recipe
- 1 Tbsp cooking oil
- 6 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1/2 tsp ginger powder (or a tiny amount of grated fresh ginger)
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp cooking oil
- 6 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 3 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1/2 tsp ginger powder (or a tiny amount of grated fresh ginger)
- 2 Tbsp mirin (or cooking wine)
Cooking Instructions
Step 1
Cut the cleaned squid into bite-sized pieces (about 3-4 cm). Place the squid in a pot, sprinkle with 2 Tbsp of mirin. Cover with a lid and steam-cook the squid briefly over high heat without adding any water. This steaming method ensures the squid remains tender and doesn’t become tough.
Step 2
Once the squid starts to turn reddish, immediately turn off the heat. Remove the squid from the pot and let it cool slightly. Steaming the squid makes it incredibly tender and helps it absorb flavors beautifully. Be careful as it will be hot.
Step 3
In a small pan or pot, heat 1 Tbsp of cooking oil. Add all the sauce ingredients and gently simmer over low heat. Simmering the sauce allows the flavors to meld, enhances its vibrant color, and adds a subtle smoky depth to the stir-fry.
Step 4
Prepare the vegetables. Cut the scallions into 3-4 cm lengths. Thinly slice the green chili peppers. Slice the onion into half-moon shapes. (Tip: Using the white parts of a leek instead of scallions adds a delightful freshness and deeper flavor. If using leeks, cut them into larger pieces.)
Step 5
In your wok or large frying pan, combine 1 Tbsp of cooking oil and 2 Tbsp of chili oil. Heat this mixture over medium-high heat until shimmering. Using both oils creates a more robust spicy and pungent flavor profile.
Step 6
Add the sliced onions, green chilies, and scallions (or leeks) to the heated pan. Stir-fry briskly over medium-high heat until the vegetables are halfway cooked and slightly softened. Then, add the simmered sauce and the cooled, steamed squid. Stir-fry rapidly over high heat for only 1-2 minutes, just until the sauce coats everything evenly. Avoid overcooking the squid, as it will become tough.
Step 7
Turn off the heat. Drizzle in 1 Tbsp of sesame oil and sprinkle generously with toasted sesame seeds. The nutty aroma of sesame oil and the crunch of sesame seeds provide a perfect finishing touch. Serve hot over rice for a truly satisfying meal!
