Spicy Stir-Fried Squid (Ojingeo Bokkeum) Golden Recipe
When You Have No Appetite: The Ultimate Rice-Thief Ojingeo Bokkeum
Even without other side dishes, a single plate of spicy Ojingeo Bokkeum will make you finish a bowl of rice in no time! This recipe for Ojingeo Bokkeum, the ultimate rice thief that fills your stomach and blows away stress with its spicy flavor, is a must-try. Enjoy a taste that rivals professional restaurants right at home.
Main Ingredients- 2 small squids
- 1 onion
- 1/2 carrot
- 1 stalk green onion
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/2 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/2 Tbsp corn syrup (or oligosaccharide)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel and wash the carrot and onion, then thinly slice them lengthwise into about 0.5 cm strips. For the green onion, thinly slice it diagonally, focusing on the white part.
Step 2
Clean the squid thoroughly. Then, make diagonal cuts on the inside of the squid body. This helps the seasoning penetrate better and makes the texture more tender. Make similar diagonal cuts on the outside as well.
Step 3
Cut the scored squid body into bite-sized pieces, about 2 cm wide. Leave the tentacles whole, or cut them in half depending on their length.
Step 4
Heat a pan over medium-high heat. Add 1 Tbsp of cooking oil and 1 Tbsp of minced garlic. Sauté over low heat until the garlic becomes fragrant. Once fragrant, add the prepared squid and stir-fry over high heat for about 1 minute until it’s lightly cooked. Be careful not to overcook, as it can become tough.
Step 5
When the squid is lightly cooked, add the julienned carrot and onion. Stir in 1 Tbsp gochujang, 1/2 Tbsp gochugaru, 1/2 Tbsp soy sauce, and 1/2 Tbsp sugar. Keep the heat on high and quickly stir-fry for about 2-3 minutes until everything is well combined. Stir-frying just until the vegetables soften slightly will maintain their crispiness.
Step 6
Finally, add the diagonally sliced green onion, 1/2 Tbsp corn syrup, and 1 Tbsp sesame oil. Stir-fry for another 30 seconds until all ingredients are well blended. The corn syrup adds gloss and adjusts the sweetness.
Step 7
Serve generously over warm rice. Sprinkle with sesame seeds to taste for a delicious and spicy Ojingeo Bokkeum! It’s also wonderful served with fresh lettuce wraps.
