Spicy and Sweet Stir-fried Squid (Ojingeo Bulgogi)
The Ultimate Stir-fried Squid Bulgogi Recipe with a Perfectly Balanced Spicy Sauce
This is a must-try dish that’s perfect for a home-cooked meal, loved by everyone! We’re sharing a version of stir-fried squid bulgogi without excess sauce, focusing on the natural flavors of the ingredients for a richer, more intense taste. Get ready for a rice-stealing dish that will make your meal truly special!
Main Ingredients
- 2 squids
- 1 onion
- 1 stalk green onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 Tbsp cooking oil
Spicy and Sweet Sauce (Tablespoon Measurement)
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn syrup (or Oligodang)
- 1.5 Tbsp Minced garlic
- 1 Tbsp Cooking wine (Mirin or similar)
- A pinch of Black pepper
Finishing Touches
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn syrup (or Oligodang)
- 1.5 Tbsp Minced garlic
- 1 Tbsp Cooking wine (Mirin or similar)
- A pinch of Black pepper
Finishing Touches
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the sauce, which is key to the deliciousness of this squid bulgogi. In a bowl, combine 3 Tbsp Gochujang, 4 Tbsp Gochugaru, 2 Tbsp soy sauce, 1 Tbsp sugar, 1.5 Tbsp corn syrup, 1.5 Tbsp minced garlic, 1 Tbsp cooking wine, and a pinch of black pepper. Mix everything thoroughly. Letting this sauce sit at room temperature for about 10 minutes will deepen its flavors. If you have time, making the sauce the day before or at least half a day in advance and refrigerating it will result in an even more delicious dish!
Step 2
Next, prepare the vegetables. Slice the onion thickly into strips. Slice the green onion and Korean green chilies diagonally. If you prefer it spicier, feel free to adjust the amount of green chilies or add more.
Step 3
For convenience, use pre-cleaned squid. Rinse the inside of the body and the tentacles thoroughly under running water to remove any debris. Then, cut the squid into bite-sized pieces (about 2-3 cm). Pat the cut squid dry with paper towels; this step is crucial to prevent excess water from releasing during cooking and helps the sauce adhere better. You can cut the squid body into rings or make shallow cuts on the inside after halving it, which allows the sauce to penetrate better.
Step 4
Heat a wok or large skillet over medium-high heat. Add 1 Tbsp of cooking oil and let the pan get hot. Once hot, add the prepared squid and sliced onion and stir-fry quickly. The key is to cook the squid just until its surface turns opaque white; overcooking will make it tough.
Step 5
As soon as the squid turns white, add all the prepared sauce to the pan. Stir-fry to coat the squid and onions evenly with the sauce. Be mindful to prevent the sauce from burning.
Step 6
Once the squid is well-coated with the sauce, add the sliced green onions and Korean green chilies. Stir-fry for another quick moment over high heat. You want to cook the vegetables just enough so they are slightly tender but still retain some crispness.
Step 7
Continue to cook over medium-high heat. The squid and onions will release some moisture, so the sauce shouldn’t dry out too quickly. However, if you notice the heat is too high or the sauce is reducing too much, add a small amount of water (1-2 Tbsp) to prevent it from burning while you continue to stir-fry.
Step 8
Finally, taste the squid bulgogi and adjust the seasoning if needed. Add more soy sauce or oligodang if it’s not salty enough. Once the flavor is perfect, turn off the heat. Stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds for a glossy finish and nutty aroma. Your delicious squid bulgogi is now ready!
Step 9
The sauce clings beautifully to the squid, creating a fantastic Ojingeo Bulgogi! The balance of spicy and sweet flavors is absolutely divine. Wrapping it in perilla leaves (kkaennip) adds an extra layer of fragrant deliciousness. Enjoy this wonderful dish!
