Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid) with Crunchy Sprouts
A stir-fried dish of spicy squid served with blanched soybean sprouts to mix together.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This ojingeo bokkeum is stir-fried quickly over high heat so liquid does not form. Served with blanched soybean sprouts or thin wheat noodles, it makes a satisfying meal or a great accompaniment to drinks.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (medium)
- Onion1/2
- Carrot1/3
- Red chili pepper1
- Cheongyang chili pepper (hot green chili) (or bell pepper)1
- Large green onion (daepa)1 stalk
- Perilla leaves10 leaves
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)1.5 tbsp
- Soy sauce1 tbsp
- Garlic1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame seeds
- Toasted sesame oil1 tsp
- Peel the skin off the squid and score a crisscross pattern on the inside of the body. If you want to keep it from curling up, score the skin side instead.
- Instead of Cheongyang chili pepper, bell pepper, cabbage, or mushrooms are also good.
Steps
Peel the skin off the squid and score a crisscross pattern on the inside of the body.
If you want to keep it from curling up, score the skin side instead.
Cut it into bite-sized pieces to prepare.
Slice the vegetables diagonally into small amounts.
Instead of Cheongyang chili pepper, bell pepper, cabbage, or mushrooms are also good.
Mix all the measured seasoning ingredients together.
It is good to let it sit for about 30 minutes so all the seasonings blend together.
Blanch the soybean sprouts briefly in boiling water, rinse in cold water, and drain.
Boiling sweet potato glass noodles to mix in together is also delicious.
Heat oil in a preheated pan and stir-fry the onion and carrot briefly.
Stir-fry over high heat with the squid, chili peppers, and seasoning sauce.
That way, not much liquid will form.
Once all the ingredients are cooked and coated in the seasoning...
Add the large green onion and perilla leaves and stir-fry.
Stir-fry just until the green onion is wilted and serve.
Plate the finished spicy stir-fried squid along with the blanched soybean sprouts.
You can keep it lightly seasoned to enjoy as an accompaniment to drinks, or season it a bit more strongly to mix with rice or
thin wheat noodles.
If you feel my seasoning is too mild, you can add 1 tbsp more soy sauce.
Ppunwife's tips
- Stir-fry over high heat with the squid, chili peppers, and seasoning sauce. That way, not much liquid will form.
- It is good to let it sit for about 30 minutes so all the seasonings blend together.
- If you feel my seasoning is too mild, you can add 1 tbsp more soy sauce.
FAQ
How do I prevent a lot of liquid from forming when stir-frying squid?
After adding the squid, chili peppers, and seasoning sauce, stir-fry quickly over high heat so less liquid forms.
How should I cut the squid so it does not curl up into a tube during cooking?
Scoring cuts on the skin side will reduce curling while cooking.
Are there vegetables I can use instead of Cheongyang chili peppers?
If you want less heat, you can use bell pepper, or add cabbage or mushrooms.
How can I adjust the seasoning if the finished dish tastes a bit mild?
If it tastes mild to your palate, you can adjust the seasoning by adding 1 tbsp of soy sauce.
