Spicy Stir-Fried Squid (Ojingeo Bokkeum) – Delicious Golden Recipe
The Ultimate Ojingeo Bokkeum Recipe and a Perfect Guide to Preparing Squid
Make restaurant-quality Ojingeo Bokkeum at home! Discover the secrets to incredibly tender, flavorful stir-fried squid that’s never watery. This spicy and sweet dish is a guaranteed rice-lover’s dream!
Main Ingredients- 4 fresh squid
- 3 large green onions (scallions)
- 1/2 medium onion
Cooking Instructions
Step 1
A key tip for delicious Ojingeo Bokkeum is using plenty of green onions! Their sweet aroma helps to neutralize any fishiness from the squid and adds wonderful depth to the flavor. Slice the 3 green onions diagonally into large pieces.
Step 2
Prepare the fresh squid by removing the skin and scoring the body with diagonal cuts. This helps the sauce to penetrate better. For an attractive presentation and improved texture after cooking, make criss-cross cuts. Gently pat the squid dry with paper towels to remove excess moisture.
Step 3
When slicing the squid body, cutting it lengthwise will cause it to curl up as it cooks, creating a rolled shape. Cutting it widthwise will result in a flatter, more spread-out appearance. Slice according to your preference. For this recipe, we’ll slice lengthwise to achieve the curled shape.
Step 4
Let’s also prepare the squid tentacles. For thicker tentacles, make shallow cuts to allow the sauce to absorb better, making them even more delicious. Thinner tentacles can be left as they are.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced green onions first and sauté until their sweet fragrance is released. Once the green onions start to turn translucent, add the sliced onion (1/2 portion) and Cheongyang chili pepper (1 piece), and stir-fry together to release their aromas. Finally, add the red chili pepper (1 piece) and green chili pepper (1 piece) for color. Then, add the prepared squid (4 pieces) and stir-fry quickly over high heat. Cooking over high heat for a short time prevents the squid from becoming tough and ensures a tender texture.
Step 6
Now it’s time for the delicious seasoning. Add Gochujang (3 Tbsp), Gochugaru (3 Tbsp), sugar (1 Tbsp), soy sauce (1 Tbsp), and salt (1 tsp) to the pan. Stir-fry rapidly over high heat until the squid is fully cooked, ensuring the sauce doesn’t burn by stirring constantly. Be careful not to overcook, as this will make the squid tough. Serve the finished Ojingeo Bokkeum over warm rice for an incredibly satisfying meal!
