Ojingeo Bokkeum 오징어 볶음 – Spicy Stir Fried Squid
Ojingeo bokkeum is spicy stir fried squid that is packed with tons of flavor- it is sweet, savory, & spicy! It also has tender veggies that absorb the delicious sauce.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb whole squid ((1 squid))
- 2 tbsp neutral oil
- 2 green onions (chopped, split)
- 4 garlic cloves (minced)
- 1/2 tsp fresh ginger (minced)
- 1/4 onion (sliced)
- 1/4 cup cabbage (sliced)
- 1/4 cup carrot (sliced)
- 1 Korean pepper (or serrano for extra spicy)
- 1/8 tsp dashida ((beef powder) or msg)
- 3 tbsp gochugaru
- 2 tbsp spicy gochujang (or mild)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp water
- 1 tbsp oligodang ((sweetening syrup) or corn syrup)
- 1/2 tsp sesame oil
- 1/4 tsp msg (optional)
- 1/8 tsp black pepper
- 1/2 tsp sesame seeds
Instructions
- 1
Prepare all your ingredients beforehand. The squid has to cook VERY quickly, so you want to make sure you have everything ready to go.
- 2
Keep a bowl of ice out and cut the body open with scissors.
- 3
Grab the head and detach the innards from the body. Remove the back bone- it will look like a long piece of plastic. Separate the legs from the head, cutting right below the eyes. Put the legs on the ice for now. Throw away the innards.
- 4
Remove the skin from the body. You may need to use paper towels to get a better grip on it.
- 5
Flip the squid over and score the other side in a cross-wise diagonal pattern. This step is optional, it's not needed but looks prettier. After scoring, cut the squid into 3x1 strips and put it on the ice
- 6
Grab the legs and remove the beak in the center. Separate the legs and cut them into 3 inch pieces, then put it back in the ice
- 7
Add 1 tsp of kosher salt to the bowl and massage the squid for 1 minute. Rinse under cold water and drain.
- 8
On low heat, add the oil, the white parts of green onions, garlic, and ginger. Fry for 1-2 minutes
- 9
Add the onion, cabbage, carrot, and Korean pepper. Season with 1/8 tsp dashida or msg and stir fry on medium heat for 1-2 minutes.
- 10
Make a hole in the center then add the squid and sugar. Stir fry for 1 minute.
- 11
Make a hole in the center again then add the soy sauce, gochugaru, & gochujang. Mix everything together and stir fry for 1 minute.
- 12
Add 2 tbsp water, 1/4 tsp msg (optional), 1 tbsp oligodang or whatever sweetening syrup you have, and 1/8 tsp black pepper. Stir fry for another 1-2 minutes until the sauce has thickened.
- 13
Turn off the heat, drizzle over the sesame oil and mix again. Remove from heat.
- 14
Top with remaining green onions and sesame seeds. Serve with rice