Spicy Korean Squid Stir-Fry
Ojingeo Bokkeum is a popular Korean dish featuring tender squid stir-fried with an array of fresh vegetables in a fiery gochujang-based sauce. It's known for its bold, spicy, and savory flavor profile.
Ingredients
- 500 g squid cleaned and sliced into rings
- 1 medium onion thinly sliced
- 1 medium carrot julienned
- 2 cups cabbage chopped
- 2 stalks green onions chopped
- 2 cloves garlic minced
- 1 tsp ginger minced
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 1 tbsp sugar
- 0.5 tsp black pepper
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Instructions
- In a small bowl, mix the gochujang, soy sauce, sugar, and black pepper. Add the minced garlic and ginger to this sauce mixture and stir well to combine. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and julienned carrot, and stir-fry for 2-3 minutes until slightly softened.
- Add the chopped cabbage to the skillet and continue to stir-fry for another 2 minutes until it begins to wilt.
- Add the cleaned and sliced squid to the vegetables in the skillet. Cook for 1-2 minutes until the squid starts to curl and turn opaque. Be careful not to overcook the squid.
- Pour the prepared gochujang sauce over the squid mixture and toss well to coat all ingredients evenly. Cook for another 2-3 minutes, stirring constantly, allowing the sauce to thicken slightly and flavors to meld.
- Stir in the chopped green onions and sesame oil. Toss once more to combine.
- Remove from heat and transfer the Ojingeo Bokkeum to a serving plate. Garnish with a sprinkle of sesame seeds, if desired. Serve hot with steamed white rice.
Notes
For extra spice, add more gochujang or a pinch of gochugaru (Korean chili flakes). Ensure the squid is not overcooked, as it can become rubbery. Serve immediately with a side of steamed rice and kimchi. You can add other vegetables like bell peppers or mushrooms for variation.