Spicy Stir-Fried Squid (Ojingeo Bokkeum)
Restaurant-Quality Ojingeo Bokkeum: The Secret Recipe for Deliciousness!
This Ojingeo Bokkeum features tender squid and crisp vegetables coated in a savory and spicy sauce, making it an irresistible dish that pairs perfectly with rice. It’s easy to make with simple ingredients, perfect for a quick meal or a delightful side dish. The secret ingredient, a touch of curry powder, eliminates any fishy odors and adds a wonderful depth of flavor.
Main Ingredients- 1-2 squid (fresh is best)
- 1/2 medium onion
- 1/3 carrot
- 1/2 stalk of green onion (scallion)
- 2 Korean chili peppers (adjust to your spice preference)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- A pinch of sesame seeds (for garnish)
Spicy and Sweet Sauce- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (like mirin)
- 1.5 Tbsp corn syrup (for a glossy finish!)
- 1.5 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili powder – for color and heat)
- 1/3 Tbsp curry powder (the secret weapon, removes gammy smell!)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (like mirin)
- 1.5 Tbsp corn syrup (for a glossy finish!)
- 1.5 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili powder – for color and heat)
- 1/3 Tbsp curry powder (the secret weapon, removes gammy smell!)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the onion, carrot, and green onion thoroughly. Slice the onion and carrot into thin strips, and cut the green onion diagonally. Finely chop the Korean chili peppers for an extra kick (optional). Ensure all vegetables are cut to a similar length as the squid for a harmonious bite.
Step 2
Next, prepare the squid. Remove the innards and backbone, then rinse the squid under cold water. Cut the squid into bite-sized pieces, about 2-3 cm long. In a bowl, combine the cut squid with 1 Tbsp soy sauce, 1 Tbsp perilla oil, and a pinch of black pepper. Gently mix and let it marinate for a few minutes. This step helps to tenderize the squid and remove any unwanted odors.
Step 3
Now it’s time to make the star of the show: the sauce! In a separate bowl, combine 1 Tbsp sugar, 1 Tbsp cooking wine, 1.5 Tbsp corn syrup, 1.5 Tbsp gochujang, 4 Tbsp gochugaru, and the secret ingredient, 1/3 Tbsp curry powder. Whisk well with a spoon or whisk until all the ingredients are fully incorporated and smooth. A well-mixed sauce ensures even coating and delicious flavor.
Step 4
Heat a frying pan over medium heat. Once the pan is warm, add 1 Tbsp cooking oil and the remaining 1 Tbsp perilla oil. The perilla oil adds a nutty aroma. Add the prepared sauce to the pan and stir-fry over medium heat for about 1 minute, allowing the flavors to meld and deepen. Lightly sautéing the sauce enhances its complexity.
Step 5
Once the sauce is fragrant, add all the prepared vegetables (onion, carrot, green onion, chili peppers) to the pan. Stir-fry them together over medium heat, ensuring they are evenly coated with the sauce. Cook until the vegetables are slightly tender but still retain some crispness.
Step 6
When the vegetables are partially cooked, turn up the heat to high! Add the marinated squid to the pan and stir-fry quickly. Squid can become tough if overcooked, so as soon as it changes color, it’s time to move to the next step. High heat and quick cooking are key to preserving the squid’s chewy texture.
Step 7
Finally, add 1 Tbsp minced garlic and stir quickly to combine. Once the garlic is fragrant, remove the pan from the heat. Sprinkle with sesame seeds for garnish. If desired, a drizzle of sesame oil can be added for extra richness. Your delicious Ojingeo Bokkeum is now ready! Serve it over hot rice or enjoy it as a perfect accompaniment to drinks.
