Spicy & Sweet Stir-fried Squid Rice Bowl (Ojingeo Deopbap)
The Best Way to Make Ojingeo Deopbap: A Flavorful and Easy Recipe 🍚🦑
This recipe features Ojingeo Deopbap, a delicious Korean dish made with tender stir-fried squid served over rice. We’re using a fresh whole squid, but if you’ve pre-boiled yours, it works wonderfully too! This recipe is perfect for when you crave something spicy and savory. I’ve added plenty of onions for a delightful sweetness and crunch. My son, Doti, absolutely loved it, gobbling it down with gusto, even with a few happy sniffles! On a gloomy or chilly day, a bowl of this spicy squid rice is sure to warm you up and awaken your appetite. 😊
Main Ingredients- 1 Squid (cleaned and prepared)
- 1 Onion (medium-sized)
- A small amount of Carrot (julienned)
- 1 Red chili pepper (seeded and sliced diagonally, or use Korean green chili)
- 1/2 stalk Green onion
- 2 cloves Garlic
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame oil
Spicy Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes – coarse recommended)
- 3 Tbsp Soy sauce
- 1/2 Tbsp Fish sauce (anchovy or sand lance)
- 1.5 Tbsp Sugar (adjust to taste)
- 1 Tbsp Mirin (rice wine)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes – coarse recommended)
- 3 Tbsp Soy sauce
- 1/2 Tbsp Fish sauce (anchovy or sand lance)
- 1.5 Tbsp Sugar (adjust to taste)
- 1 Tbsp Mirin (rice wine)
Cooking Instructions
Step 1
Drain the cleaned squid and cut it into bite-sized pieces, about 1.5 cm wide. Cutting them slightly thick prevents them from shrinking too much when cooked.
Step 2
Slice the onion and julienne the carrot. Chop the green onion and mince or slice the garlic. Heat 2 tablespoons of cooking oil in a pan over low heat. Add the chopped green onion and garlic, and sauté gently until fragrant. Be careful not to burn the garlic; cooking until aromatic is key.
Step 3
Add the sliced onion and julienned carrot to the pan with the fragrant green onion and garlic. Increase the heat to medium and stir-fry for 3-4 minutes until the onions become translucent and the carrots are slightly tender. This brings out the natural sweetness of the vegetables.
Step 4
Add the prepared squid to the pan and stir-fry together with the vegetables. While squid can get tough if overcooked, this recipe involves enough simmering with the sauce that it remains tender. Cook until the squid turns opaque white.
Step 5
Now, add all of the pre-mixed ‘Spicy Sauce’ ingredients to the pan. The balanced blend of gochujang, gochugaru, soy sauce, fish sauce, sugar, and mirin will coat the squid and vegetables.
Step 6
Continue to stir-fry over medium heat for another 2-3 minutes, allowing the sauce to meld with the ingredients. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for an enhanced aroma and flavor. Serve generously over warm rice and mix well to enjoy!
