Ojingeo Bokkeum (Spicy Stir-Fried Squid)
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Characterized by its bold red color and spicy kick, Ojingeo Bokkeum features tender squid rings stir-fried with a medley of vegetables such as onions, carrots, and bell peppers, all coated in a rich sauce made from gochujang (Korean chili paste) and gochugaru (Korean chili flakes).
Gochujang: Korean chili paste that forms the base of the dish’s spicy sauce. It adds depth, umami, and a rich red color.
Gochugaru: Korean chili flakes that enhance the heat and add a slightly smoky flavor.
Vegetables: Commonly used vegetables include onions, carrots, and bell peppers. These add sweetness and crunch, balancing the spicy sauce.
Garlic and Green Onions: Essential aromatics in Korean cooking, adding depth and a savory undertone.
Soy Sauce and Sesame Oil: These ingredients contribute to the sauce’s umami richness and nutty aroma.
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Ojingeo Bokkeum is relatively quick and straightforward to prepare:
1. Cleaning and Cutting the Squid: Fresh squid is cleaned and sliced into rings. Tentacles can also be included.
2. Making the Sauce: A mixture of gochujang, gochugaru, soy sauce, sugar, sesame oil, and sometimes mirin, creates a spicy, sweet, and savory sauce.
3. Stir-Frying: The dish is typically stir-fried, starting with aromatics like garlic, followed by vegetables, and finally the squid. This method ensures that the squid remains tender and the vegetables retain some crunch.
This dish is a perfect balance of heat, sweetness, and umami, thanks to the combination of soy sauce, sugar, and sesame oil in the sauce.
Often enjoyed as both a main course and a popular anju (side dish) with drinks like soju, Ojingeo Bokkeum is celebrated for its robust flavors and satisfying texture.
It is usually served with steamed rice to temper its spiciness and can be part of a larger Korean meal with various banchan (side dishes). This dish not only showcases the quintessential spicy and savory flavors of Korean cooking but also offers a nutritious meal high in protein and rich in vitamins and minerals.
Squid: The main ingredient, providing a tender and slightly chewy texture. Fresh squid is preferred for its natural sweetness and firm texture.
Key Ingredients
Gochujang: Korean chili paste that forms the base of the dish’s spicy sauce. It adds depth, umami, and a rich red color.
Gochugaru: Korean chili flakes that enhance the heat and add a slightly smoky flavor.
Vegetables: Commonly used vegetables include onions, carrots, and bell peppers. These add sweetness and crunch, balancing the spicy sauce.
Garlic and Green Onions: Essential aromatics in Korean cooking, adding depth and a savory undertone.
Soy Sauce and Sesame Oil: These ingredients contribute to the sauce’s umami richness and nutty aroma.
Preparation and Cooking
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1. Cleaning and Cutting the Squid: Fresh squid is cleaned and sliced into rings. Tentacles can also be included.
2. Making the Sauce: A mixture of gochujang, gochugaru, soy sauce, sugar, sesame oil, and sometimes mirin, creates a spicy, sweet, and savory sauce.
3. Stir-Frying: The dish is typically stir-fried, starting with aromatics like garlic, followed by vegetables, and finally the squid. This method ensures that the squid remains tender and the vegetables retain some crunch.
Ingredients for Ojingeo Bokkeum (Spicy Stir-Fried Squid):
Main Ingredients:- - 1 large squid, cleaned and cut into rings
- - 1 medium carrot, julienned
- - 1 medium onion, sliced
- - 1 bell pepper (any color), sliced
- - 2 green onions, chopped
- - 2-3 cloves garlic, minced
- - 1 tablespoon vegetable oil
- - 2 tablespoons gochujang (Korean chili paste)
- - 1 tablespoon gochugaru (Korean chili flakes)
- - 2 tablespoons soy sauce
- - 1 tablespoon sugar
- - 1 tablespoon sesame oil
- - 1 tablespoon mirin (optional; for added sweetness)
- - 1 tablespoon water
- - 1 teaspoon sesame seeds (for garnish)
Instructions:
- First, prepare the squid by cleaning it thoroughly. Remove the innards, beak, and cartilage, then rinse well under cold water.
- Cut the body into rings and the tentacles into bite-sized pieces. Set the prepared squid aside.
- Next, make the sauce by combining 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of mirin (if using), and 1 tablespoon of water in a small bowl.
- Mix until well combined and set the sauce aside.
- In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 2-3 cloves of minced garlic and sauté until fragrant, which should take about 30 seconds.
- Then, add 1 medium onion (sliced), 1 medium carrot (julienned), and 1 bell pepper (sliced). Stir-fry the vegetables for about 3-4 minutes until they start to soften.
- Once the vegetables are slightly softened, add the prepared squid to the pan. Stir-fry the squid for about 2-3 minutes until it starts to turn opaque.
- Pour the prepared sauce over the squid and vegetables, stirring well to coat everything evenly.
- Continue to cook for another 2-3 minutes until the squid is fully cooked and the sauce has thickened slightly.
- Finally, add the chopped green onions and give the mixture a quick stir. For the finishing touch, sprinkle the dish with sesame seeds before serving.
- Serve Ojingeo Bokkeum hot with steamed rice, or alongside other banchan (Korean side dishes) for a complete meal.
Enjoy your spicy and flavorful Ojingeo Bokkeum!
