Korean Stir-Fried Squid (Ojingeo-bokkeum)
Korean Stir-fried Squid, called ojingeo-bokkeum, is a popular Korean dish made by quickly stir-frying squid with vegetables in a spicy, savory, slightly sweet red-pepper sauce.Typical ingredients include:Squid, cut into rings or stripsGochujang (Korean red-pepper paste)Gochugaru (Korean chili flakes)Soy sauce, garlic, sugar, and sesame oilVegetables such as onion, cabbage, carrots, scallions, or zucchiniIt’s usually served hot with steamed rice and side dishes. The squid is tender and chewy, while the sauce is bold and spicy. It may also be served over noodles or rice as ojingeo-deopbap.
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Ingredients
Squid and vegetables
- 1½ lb squid clean, bodies and tentacles
- medium onion sliced
- small carrot thinly sliced
- ½ small cabbage roughly chopped, (about 3 cups)
- small zucchini cut into half-moons
- 3 scallions cut into 2-inch pieces
- 1 tbsp neutral cooking oil
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 3 tbsp gochujang (Korean red-pepper paste)
- 1–2 tbsp gochugaru (Korean chili flakes), (to taste)
- 2 tbsp soy sauce
- 1 tbsp rice syrup corn syrup, honey, or sugar
- 1 tbsp mirin or rice wine, (optional)
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- ¼ tsp black pepper
Instructions
- Prepare the squid: Pat it dry. Cut the bodies into ½-inch rings or bite-size strips; leave small tentacles whole and halve larger ones.
- Make the sauce: Mix the gochujang, gochugaru, soy sauce, sweetener, mirin, garlic, ginger, and black pepper in a bowl.
- Cook the vegetables: Heat a large wok or skillet over high heat. Add the neutral oil, followed by the onion, carrot, cabbage, and zucchini. Stir-fry for 3–4 minutes, until slightly softened but still crisp.
- Add squid and sauce: Add the squid and prepared sauce. Stir-fry over high heat for 2–3 minutes, just until the squid turns opaque and curls. Avoid overcooking, as squid can become rubbery.
- Finish: Add the scallions and sesame oil, tossing for another 30 seconds. Sprinkle with sesame seeds.
- Serve: Serve immediately with steamed short-grain rice. For a complete meal, add kimchi or other Korean side dishes.
Tip: The vegetables and squid release liquid while cooking. Use high heat and a wide pan to keep the sauce thick and flavorful.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 270kcal (14%)Carbohydrates: 23g (8%)Protein: 30g (60%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 396mg (132%)Sodium: 669mg (29%)Potassium: 713mg (20%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 851IU (17%)Vitamin C: 45mg (55%)Calcium: 120mg (12%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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