Spicy and Sweet Squid Rice Bowl (Ojingeo Deopbap)
Easy Squid Rice Bowl Recipe: A Perfect One-Bowl Meal
I decided to use two squid that had been in my freezer for quite a while. I considered making fried squid, but the thought of washing all the extra dishes put me off, so I opted for a delicious one-bowl meal: Ojingeo Deopbap (Spicy Stir-fried Squid with Rice). This dish doesn’t require marinating the squid or any special ingredients. As long as you have squid, you can use whatever vegetables you have in your refrigerator to create this flavorful meal. It’s a fantastic way to clear out your fridge!
Main Ingredients- 2 cleaned squids
- 20cm of white part of green onion
- 1/2 carrot
- 1 small onion
- 1 Korean green chili pepper (cheongyang chili)
- 1 red chili pepper
- 5 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 bowls of cooked rice
Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the cleaned squid thoroughly under running water and pat dry. Cut the squid into bite-sized pieces, approximately 1.5cm wide and 5cm long. It’s best to separate the body and tentacles for even cooking.
Step 2
Prepare the vegetables for your squid rice bowl. Slice the white part of the green onion diagonally. Cut the carrot and onion into bite-sized pieces, roughly the same size as the squid. Finely chop the red chili and green chili peppers, removing the seeds first.
Step 3
Make the signature sauce for your Ojingeo Deopbap. In a bowl, combine 2 Tbsp Gochujang, 2 Tbsp Gochugaru, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp Mirin, and 1 Tbsp minced garlic. Mix well until there are no lumps. Preparing the sauce beforehand will make the cooking process smoother.
Step 4
Heat 5 Tbsp of cooking oil in a pan over medium heat. Add the sliced white part of the green onion and stir-fry for about 1 minute until fragrant. This infuses the oil with a pleasant aroma and helps to remove any fishy smell from the squid.
Step 5
Once the green onion is fragrant, add the cut squid to the pan and increase the heat to high. Stir-fry the squid briefly, just until the outer surface turns opaque and starts to firm up slightly. Avoid overcooking, as this can make the squid tough.
Step 6
Key Tip! Cooking the squid quickly over high heat is essential for maintaining its tender, chewy texture. Because the squid and vegetables will release moisture, high heat and a short cooking time prevent it from becoming rubbery.
Step 7
Once the squid is partially cooked, add all the prepared sauce to the pan. Continue to stir-fry over high heat, ensuring the sauce evenly coats the squid. Mix everything together well.
Step 8
After the sauce has coated the squid, add the prepared vegetables (carrots and onions). Keep the heat on high and stir-fry quickly until the onions become slightly translucent. It’s important to retain the crispness of the vegetables.
Step 9
Tip! You don’t need to add a cornstarch slurry to thicken the sauce. By controlling the heat and stir-frying quickly, the moisture from the vegetables and the sauce will naturally create a desirable consistency.
Step 10
Finally, add the chopped green and red chili peppers and stir-fry for another 1-2 minutes. You can omit or adjust the amount of green chilies to your preference. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 Tbsp of sesame seeds for a nutty aroma. Mix well, and your delicious Ojingeo Deopbap is ready!
Step 11
Serve the Ojingeo Deopbap by placing 2 bowls of warm rice in wide bowls or plates, and generously topping each with the stir-fried squid mixture. For an extra treat, you can add shredded seaweed or a fried egg on top.
