Spicy & Sweet Stir-Fried Squid (Ojing-eo Bokkeum)
The Foolproof Squid Stir-Fry Recipe by Chef Baek Jong-won You Can’t Go Wrong With
After failing at sundubu jjigae, my squid stir-fry always ended up watery, earning me the title of ‘Squid Stir-Fry Disaster’. However, I cautiously followed Chef Baek Jong-won’s incredibly simple recipe, and to my surprise, it was a complete success! You can now call me the ‘Squid Stir-Fry Success Story’! Haha! Enjoy this amazing homemade squid stir-fry, featuring tender squid and crisp vegetables.
Main Ingredients- 1 Squid (cleaned)
- 1 stalk Green Onion
- 1 Onion
- 1/3 Carrot
- 1/4 Zucchini
- Cooking Oil (as needed)
- Sesame Oil (a little)
- Sesame Seeds (a sprinkle)
Chef Baek’s All-Purpose Sauce (Standard Spoon Measurement)- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Soy Sauce
Cooking Instructions
Step 1
First, rinse the squid thoroughly under running water and cut it into bite-sized pieces (about 1-1.5 cm wide). Remove the innards and cartilage. You can also peel off the skin if you prefer. Properly cleaned squid is the foundation for a delicious stir-fry.
Step 2
Next, prepare your vegetables. Feel free to use what you have on hand, but a basic set works well. For this recipe, cut the onion into quarters, and thinly julienne the carrot and zucchini. (Chef Baek’s TV show used cabbage and omitted zucchini, but using whatever you have is best for home cooking!)
Step 3
A key ingredient in Chef Baek’s recipes is green onion. Wash 1 stalk of green onion and chop it into large pieces, about 5-7 cm long. Cutting them large helps them maintain texture and prevents them from becoming mushy during cooking.
Step 4
Now, let’s start stir-frying. Heat a generous amount of cooking oil in a large wok or deep pan. Add the chopped green onions first and stir-fry them over medium-low heat until they become fragrant and slightly golden. This process creates ‘scallion oil,’ infusing the oil with a sweet aroma. Sauté until the green onions are nicely browned and aromatic.
Step 5
Once the green onions are fragrant, add the prepared squid to the pan. Squid cooks best when stir-fried quickly over high heat to keep it tender. Toss the squid in the pan, stirring frequently, until it turns opaque and is cooked through.
Step 6
As the squid begins to cook, it’s time to add the seasonings. Add the sugar and minced garlic to the pan with the squid and stir-fry them together. The sugar will add a natural sweetness that complements the squid, and the minced garlic provides a wonderful aroma.
Step 7
When the squid is almost cooked, add all the sauce ingredients (gochujang, soy sauce, gochugaru). The recipe provides a balanced spicy and sweet flavor. If you prefer more heat, feel free to increase the amount of gochugaru. Stir quickly to coat the squid evenly with the sauce.
Step 8
Finally, add all the prepared vegetables (onion, carrot, zucchini) and stir-fry them with the squid. It’s common for vegetables to release a lot of water at this stage, making the stir-fry watery. Chef Baek’s method minimizes this by using the right amount of vegetables and high heat. If the mixture seems too dry, you can add a very small amount of water (2-3 tablespoons). Stir-fry just until the vegetables are slightly tender but still have a bite.
Step 9
Once all ingredients are well combined and cooked, turn off the heat. Drizzle with a little sesame oil for added flavor and sprinkle with sesame seeds to finish. Serving this hot squid stir-fry over rice is absolutely delicious!
