Tender & Chewy Stir-Fried Squid (Ojingeo Bokkeum)
Spicy and Savory Stir-Fried Squid with a Perfectly Tender Texture
This Ojingeo Bokkeum recipe is special! By lightly blanching the squid before stir-frying, we achieve a texture that is both delightfully chewy and wonderfully tender, never tough. Each bite is a burst of flavor that will surely lift your spirits. Additionally, infusing the oil with sautéed green onions adds a fragrant depth, balancing the spice of the sauce with a rich umami taste. This dish transforms an ordinary meal into a truly enjoyable dining experience. Perfect as a side dish for rice or as a delightful appetizer!
Main Ingredients- 1 large squid
- 40g carrot
- 50g zucchini
- 100g napa cabbage
- 1/2 onion
- 4 perilla leaves (깻잎)
- 10 stalks of water dropwort (미나리)
- 1 green onion
- 1 Tbsp all-purpose flour
- 3 Tbsp cooking oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1 red chili and 1 green chili (for garnish, optional)
Seasoning Sauce- 2.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp oligodang (oligo syrup) or corn syrup
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp mirin (rice wine)
- 2.5 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp oligodang (oligo syrup) or corn syrup
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
Let’s start by preparing the squid. Sprinkle 1 tablespoon of all-purpose flour over the squid. Gently rub the tentacles to remove any grit or impurities. Then, lightly massage the body of the squid with the flour as well.
Step 2
Next, we’ll peel the squid. Use a paper towel to grip the edges of the squid’s body and gently rub. The thin skin should peel away easily, contributing to the squid’s tender texture.
Step 3
Now, score the squid’s body. To make it visually appealing and help the sauce penetrate, make diagonal cross-shaped cuts on the squid’s body. Be careful not to cut too deep; just score the surface.
Step 4
Now, we’ll cut the squid into bite-sized pieces.
Step 5
Slice both the body and the tentacles into pieces that are easy to eat in one bite. Avoid cutting them too small, as this can affect the texture. Aim for a moderate size.
Step 6
Here’s the secret to achieving that perfect tender and chewy texture! Bring a pot of water to a boil. Add the prepared squid and blanch it on high heat for just 30 seconds. Be careful not to overcook it, as it can become tough. Stick to this short cooking time.
Step 7
Immediately after blanching, rinse the squid under cold running water to stop the cooking process and cool it down completely. Then, drain it thoroughly in a colander to remove excess water. Your squid is now ready!
Step 8
Prepare the vegetables. Cut the zucchini and carrot into rectangles about 0.5 cm thick. Slice the onion coarsely. Chop the napa cabbage into bite-sized pieces. Cut the water dropwort and perilla leaves into appropriate lengths.
Step 9
Slice the chilies diagonally to add a bit of spice and color. Chop the green onion into approximately 1 cm thick pieces. These will add both visual appeal and flavor.
Step 10
Let’s make the delicious sauce! In a bowl, combine all the seasoning ingredients: soy sauce, gochugaru, oligodang, sugar, minced garlic, and mirin. Mix them well. Having the sauce pre-mixed will save you time during cooking.
Step 11
Now, let’s start stir-frying. Heat 3 tablespoons of cooking oil in a frying pan. Add the chopped green onion and sauté over medium heat until it becomes golden brown and fragrant. This process creates a flavorful green onion oil.
Step 12
Once the green onion is nicely browned, add the prepared seasoning sauce to the pan. Stir-fry for about 30 seconds to 1 minute to deepen the flavors of the sauce. Sautéing the sauce before adding other ingredients enhances its taste.
Step 13
Time to stir-fry the vegetables. Add the zucchini, carrot, napa cabbage, onion, and sliced chilies to the pan. Gently stir with a spatula, cooking until the vegetables are slightly softened and about halfway cooked. Be sure to stir frequently to prevent sticking.
Step 14
When the vegetables start to release their juices and are partially cooked, add the blanched squid. Turn the heat to high and stir-fry quickly for 1 minute. Remember, overcooking the squid will make it tough, so a quick stir-fry is key.
Step 15
Finally, add the water dropwort. Stir gently for about 20 seconds, just until the water dropwort wilts slightly. This preserves its fresh, herbaceous aroma.
Step 16
Once all the ingredients are well combined, turn off the heat. Finish by adding the sliced perilla leaves, 1/2 tablespoon of sesame oil, a pinch of black pepper, and a sprinkle of toasted sesame seeds. Plate it attractively, and your delicious stir-fried squid is ready to enjoy!
