Spicy and Sweet Stir-Fried Squid (Ojingeo Bokkeum)
The Ultimate Golden Recipe for Spicy and Sweet Ojingeo Bokkeum
Craving something spicy and sweet? This Ojingeo Bokkeum is the perfect dish! With just one plate of this, you won’t need any other side dishes for a complete meal. Enjoy the delightful combination of tender squid and crisp vegetables, brought together by our special, foolproof sauce.
Main Ingredients- 2 squids, cleaned and cut into bite-sized pieces
- 1/2 onion, sliced
- 2 cups cabbage, roughly chopped (about 1/4 head)
- 1/2 green onion, diagonally sliced
- 2-3 Korean chili peppers, deseeded and chopped (adjust to taste)
- A little cooking oil
Cooking Instructions
Step 1
First, rinse the squid under cold water and cut it into bite-sized pieces, about 2-3 cm wide. If cleaning squid is daunting, you can easily purchase pre-cleaned squid from the seafood section at your local supermarket. (Tip: Cutting the squid into larger, bite-sized pieces enhances the chewy texture.)
Step 2
Next, prepare your vegetables. Slice the cabbage and onion into rough, bite-sized pieces. Cut the green onion diagonally, and finely chop the deseeded Korean chili peppers to add a pleasant heat. (Tip: Adjust the number of Korean chili peppers to control the spiciness of the dish.)
Step 3
Now, let’s make the star of the dish: the sauce! In a bowl, combine the gochujang, soy sauce, gochugaru, sugar, corn syrup, minced garlic, and black pepper. Mix well until all ingredients are fully incorporated to create a smooth, flavorful sauce. (Tip: You can adjust the ratio of sugar and syrup to achieve your desired level of sweetness and glossy finish.)
Step 4
Heat a little cooking oil in a pan over medium heat. Add the prepared squid and stir-fry for about 1-2 minutes, or until the squid turns opaque and releases some of its moisture. (Tip: Avoid overcooking the squid, as it can become tough. Stir-frying over medium-high heat for a short time is key.)
Step 5
Once the squid is partially cooked, add the sliced cabbage and onion to the pan. Continue to stir-fry over medium-high heat, allowing the vegetables to soften slightly while retaining their crispness. Stir-fry until the cabbage and onion begin to look translucent.
Step 6
When the vegetables are tender-crisp, pour in the prepared sauce. Toss everything together to ensure the squid and vegetables are evenly coated with the sauce. Reduce the heat to medium if the sauce seems to be cooking too quickly to prevent burning. Continue to stir-fry for another 1-2 minutes, ensuring the squid doesn’t become tough.
Step 7
Finally, add the diagonally sliced green onions and chopped Korean chili peppers. Give it a final quick stir-fry – your delicious Ojingeo Bokkeum is ready! Drizzle in the sesame oil for a fragrant finish and turn off the heat. (Tip: Adding sesame oil just before turning off the heat preserves its nutty aroma and flavor.)
