A Guide to Making Delicious Ojingeo-Bokkeum (Spicy stir fried squid)

Ojingeo-Bokkeum (Spicy stir fried squid) Recipe

Ojingeo-Bokkeum (Spicy stir fried squid), a fiery and flavorful Korean stir-fry, is a delightful dish featuring tender squid coated in a vibrant gochujang-based sauce. This dish is a popular choice in Korea, enjoyed as a main course with rice or as a side dish (banchan). The combination of chewy squid, the sweet, savory, and spicy sauce, and the aromatic vegetables creates an irresistible culinary experience that will leave you craving more. The bright red color from the gochujang paste is visually appealing, adding to the excitement of this dish.

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Today i will introduce you to a simple, delicious seafood dish called Ojingeo-Bokkeum (Spicy stir fried squid). This is spicy Korean stir-fried squid, One of my favorite dishes. I would like to share my recipe to you. This recipe provides a balance of spicy, savory, and slightly sweet flavors, typical of Korean cuisine.

Ingredients

• 500grams cleaned squid, bodies cut into rings and tentacles halved or left whole if small.

Vegetables

• 1medium onion thinly sliced
• 1piece red bell pepper thinly sliced
• 1piece green bell pepper thinly sliced
• 3-4pieces stalk green onions cut into 2-inch
• 2-3cloves garlic minced
• 1/2cup Korean radish sliced optional
• 1/2cup carrots sliced optional

Sauce

• 2tablespoons gochujang (korean chili paste)
• 1tablespoon gochugaru (korean chili flakes) adjust to your spice preference
• 1tablespoon soy sauce
• 1tablespoon rice wine (mirin)
• 1tablespoon sugar
• 1teaspoon sesame oil
• 1/2teaspoon ground black pepper

Garnish

• 1tablespoon toasted sesame seeds
• extra chopped green onions optional

Instructions

1. Prepare the Squid– Clean the squid thoroughly. Remove the innards, beak, and quill. Score the inside of the squid bodies in a diamond pattern (optional, helps prevent curling) and cut into rings about 1/2 inch thick. If the tentacles are large, halve or quarter them.
2. Mix the sauce– In a small bowl combine the gochujang, gochugaru, soy sauce, rice wine, sugar, sesame oil and black ground pepper. Mix well until smooth.
3. Stir-fry– Heat a large pot over medium-high heat. Add a small amount of oil. Add the onions, bell peppers, and optional radish/carrots. Stir-fry for 2-3 minutes until slightly softened.
4. Add Squid– Add the squid to the pot and stir-fry for 2-3 minutes until it starts to turn opaque.
5. Add Sauce and Aromatics– Add the minced garlic to the pot and stir-fry for 30 seconds until fragrant. Pour the sauce over the squid and vegetables. Stir-fry for another 2-3 minutes until the squid is cooked through and the sauce has thickened slightly. Be careful not to overcook the squid, as it can become tough.
6. Finish and Serve– Add the green onion and stir-fry for another 30 seconds. Remove from heat and garnish with toasted sesame seeds and extra green onions (optional). Serve hot with steamed rice and other side dished.

Tips and Variations

1. Spice level– Adjust the amount of gochugaru to control the spiciness.
2. Sweetness– Adjust the amount of sugar to your preference. Some people prefer a slightly sweeter dish.
3. Vegetables– Feel free to add other vegetables like zucchini, mushrooms, or cabbage.
4. Seafood– You can add other seafood like shrimp or mussels along with the squid.
5. Pre-mixing– For a more intense flavor, you can marinate the squid in a portion of the sauce for about 30 minutes before stir-frying.
6. Don’t Overcook– Squid cook very quickly. Overcooking will make it rubbery. Cook just until it turns opaque and curls slightly.

Preparations

• The squid is typically scored in a diamond pattern to allow the sauce to penetrate and also to prevent curling during cooking. The sauce is prepared by whisking together gochujang, gochugaru, soy sauce, minced garlic, and often a touch of sweetness (sugar). The squid and vegetables are then stir-fried quickly over high heat to maintain the squid’s tenderness and prevent it from becoming rubbery.

Flavor profile

• Ojingeo-Bokkeum (Spicy stir fried squid) boasts a complex flavor profile. The gochujang provides a fermented, savory depth, while the gochugaru adds a fiery kick. The soy sauce contributes saltiness and umami, balanced by the sweetness and aromatics from the other ingredients. The texture of the squid is delightfully chewy, contrasting with crisp-tender vegetables.

Ojingeo-Bokkeum (Spicy stir fried squid) is more than just spicy stir-fry; it’s an explosion of flavors and textures that exemplifies the boldness of Korean cuisine. Whether you’re a seasoned spice enthusiast or simply looking to explore new culinary horizons, this dish is a must-try. Its relative ease of preparation, combined with its incredibly satisfying flavor, makes it a perfect weeknight meal or show-stopping addition to any dinner party. So gather your ingredients, fire up your pot, and prepare to be captivated by the fiery charm of Ojingeo-Bokkeum (Spicy stir fried squid).