Spicy Ojingeo Deopbap (Squid over Rice)
A one-bowl rice dish topped with squid and vegetables stir-fried quickly over high heat in a spicy sauce.
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 deopbap is made by letting the seasoning sauce hydrate in advance, then stir-frying quickly over medium-high heat so it stays clean and free of excess moisture. Cheongyang chili peppers give it a sharp, spicy kick, making it a hearty and satisfying one-bowl meal when served over rice.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Very spicy
Ingredients
Ingredients
- Squid1 whole (medium)
- Onion1/2
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Large green onion (daepa)1/2 stalks
Seasoning sauce
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1.5 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tbsp
- Sugar0.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- If you are eating with children, use bell pepper or mild green chili peppers instead of Cheongyang chili peppers.
- Feel free to use vegetables like mushrooms, zucchini, or bell peppers.
Steps
1. Mix all the sauce ingredients together, except for the toasted sesame oil and toasted sesame seeds.
When making stir-fries or seasoned dishes, preparing the sauce in advance and letting it sit
gives it a prettier color, and gives the seasonings time to dissolve and meld together nicely.
It also makes things much easier when using a cooking method where you need to stir-fry quickly.
Be sure to make the sauce before preparing the main ingredients.
2. Peel the squid, score the inside surface in a crisscross pattern, and cut into bite-sized pieces.
Slice the onion thickly, and slice the large green onion and chili peppers thickly on a diagonal. It is spicy because of the Cheongyang chili pepper.
If you are eating with children, leave it out and use bell pepper or mild green chili peppers instead.
(Feel free to use vegetables like mushrooms, zucchini, or bell peppers.)
3. Heat oil in a hot pan and lightly stir-fry the squid. (Keep stir-frying over medium heat or higher throughout.)
4. Add the onion and sauce, and stir-fry. When the squid and onion are almost fully cooked...
5. Add the chili peppers and large green onion, and toss so the seasoning coats everything well.
6. Once the green onion and chili peppers are cooked, drizzle in the toasted sesame oil and finish.
As you can see in the photo, when I make stir-fried squid or small octopus, hardly any liquid pools at the bottom.
You just need to have your ingredients and sauce ready, then stir-fry quickly over medium heat or higher.
If you stir-fry over low heat for a long time, lots of liquid releases like a stew and the squid turns tough and loses its flavor.
The vegetables will also go limp and lose their appeal.
Since this is a rice bowl dish, if you prefer it saucier and moister, add about 2 tbsp of broth or water while stir-frying.
Spoon the stir-fried squid over rice and finish with a sprinkle of toasted sesame seeds.
Ppunwife's tips
- Have your ingredients and sauce ready beforehand, then stir-fry quickly over medium heat or higher so hardly any liquid releases.
- If you stir-fry over low heat for a long time, lots of liquid releases like a stew and the squid turns tough and loses its flavor.
- Since this is a rice bowl dish, if you prefer it saucier and moister, add about 2 tbsp of broth or water while stir-frying.
FAQ
How do I prevent water from pooling while stir-frying?
Have your ingredients and sauce prepared in advance, then stir-fry quickly over medium heat or higher. This prevents liquid from pooling and keeps the texture crisp.
How do I adjust this for children who cannot handle spicy food?
You can replace the Cheongyang chili pepper with bell pepper or mild green chili peppers.
What should I do if I want a moister rice bowl with extra sauce?
Add about 2 tbsp of broth or water while stir-frying to give it a moister finish.
Can this be served in ways other than a rice bowl?
It makes a great standalone side dish with rice, and it also pairs wonderfully with blanched soybean sprouts or thin wheat noodles (somyeon) as a bar snack.
