Spicy and Sweet Stir-Fried Squid (Ojingeobokkeum)
The Ultimate ‘Rice Thief’ Recipe: Baek Jong Won’s Ojingeobokkeum
When you’re stuck on what to cook, relying on Chef Baek’s recipes is always a great idea! This Ojingeobokkeum was a true ‘rice thief’ – the combination of chewy squid with the spicy, savory, and slightly sweet sauce was absolutely perfect. Prepare for a delightful meal!
Main Ingredients for Stir-Fried Squid- 2 squid (choose fresh and plump ones)
- 1/2 onion (thickly sliced)
- 1/2 green onion (cut into large pieces)
- 1/6 carrot (thinly sliced into half-moons)
- 1/5 Korean zucchini (thinly sliced into half-moons)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Spicy and Sweet Sauce Ingredients- 1 Tbsp sugar
- 1 Tbsp gochujang (Korean red chili paste)
- 1.5 Tbsp gochugaru (Korean red chili flakes – adjust to your spice preference)
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp gochujang (Korean red chili paste)
- 1.5 Tbsp gochugaru (Korean red chili flakes – adjust to your spice preference)
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start by preparing the squid. First, separate the squid’s body from its tentacles. Then, remove the internal organs and the cartilage from inside the body. Rinse thoroughly under cold running water. (Be careful not to burst the ink sac for a cleaner preparation!)
Step 2
Score the inside of the squid body with diagonal cuts. This scoring helps the sauce penetrate better and makes the squid look more appealing when cooked.
Step 3
Cut the squid body into bite-sized pieces, about the length of your finger. Avoid cutting them too thinly, as they will shrink when cooked.
Step 4
Cut the tentacles into similarly bite-sized pieces. With this, the squid preparation is neatly finished. It’s quite simple!
Step 5
Now, let’s prepare the vegetables. Slice the onion thickly, and cut the green onion into large pieces. Slice the carrot and zucchini thinly into half-moon shapes. It’s okay to slice the vegetables slightly thicker so they don’t get too mushy when cooked.
Step 6
Next, let’s make the sauce that will define the flavor of the Ojingeobokkeum. In a bowl, combine 1 Tbsp gochujang, 1.5 Tbsp gochugaru, 2 Tbsp soy sauce, and 1/2 Tbsp minced garlic. Mix them well. (Tip: It’s best not to mix the sugar into the sauce at this stage. We’ll add it while stir-frying!)
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the large-cut green onions and stir-fry slowly until fragrant. As the onion releases its aroma and the oil turns slightly golden, you’ll have delicious scallion-infused oil.
Step 8
Once the scallion oil is sufficiently fragrant, add the prepared squid to the pan. Stir-fry quickly over high heat. It’s important to cook the squid rapidly over high heat to prevent it from becoming tough if overcooked.
Step 9
When the squid starts to cook, just before adding the sauce, add 1 Tbsp of sugar. Stir-frying the squid with sugar first will help the sauce adhere better later on, and it also adds a subtle sweetness and enhances the overall flavor, making it much more delicious.
Step 10
Now, pour the prepared sauce over the squid. Stir-fry quickly over high heat to ensure the sauce coats the squid evenly. Be careful to stir continuously to prevent the sauce from burning.
Step 11
Finally, add all the prepared vegetables – onion, carrot, and zucchini – and stir-fry briskly over high heat. The key is to stir-fry just enough so the vegetables are tender but still retain a slight crispness, avoiding them becoming too soft and watery.
Step 12
If the sauce becomes too thick during stir-frying, or if the vegetables aren’t releasing enough moisture to loosen the sauce, add a tiny bit of water (about 1-2 Tbsp). However, usually, the moisture from the vegetables is sufficient to thin out the sauce nicely.
Step 13
Once the vegetables are slightly softened and the sauce is well combined with all the ingredients, turn off the heat immediately. Be mindful of the heat to avoid overcooking.
Step 14
Finally, drizzle 1 Tbsp of sesame oil and sprinkle a pinch of sesame seeds on top to complete this wonderful Ojingeobokkeum! It’s absolutely delicious served over hot rice and mixed together!
