Ojingeo Kongnamul Jjim (Braised Squid with Soybean Sprouts)
A special main dish featuring crisp soybean sprouts and chewy squid coated in a rich, spicy sauce thickened with a starch slurry.
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 hearty braised dish pairs chewy squid and fragrant sea squirts with plenty of crisp soybean sprouts. Thickening the rich sauce with a starch slurry brings everything together in a spicy glaze that makes a wonderful dinner main or snack with drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole
- Wrinkled sea squirt (omandungi) (or mideodeok (sea squirt))1 cup
- Soybean sprouts300 g
- Onion1/4
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Large green onion (daepa)1/4 stalks
- Anchovy broth1 cup
- Water1 tbsp (starch slurry)
- Potato starch1 tbsp (starch slurry)
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1 tbsp
- Minced garlic2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1/2 tbsp
- Minced ginger1/2 tsp
Finishing seasoning
- Salt1 tsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Buy soybean sprouts with thick stems so the braised dish has good texture.
- Cut the squid to your liking. I sliced it into thick rings.
Steps
Diagonally slice the onion, chili peppers, and large green onion, then mix all the seasoning ingredients together.
Make the starch slurry that will help the braised dish ingredients and seasoning cling together.
Simply mix 1 tbsp each of potato starch and water.
In a heavy-bottomed pot, spread out the wrinkled sea squirts (or stalked sea squirts), then add the soybean sprouts and anchovy broth.
Cover with a lid and bring to a boil; once steam begins to rise, boil for 2 more minutes until the raw bean smell is gone.
Once the soybean sprouts are cooked, add the squid and all the vegetables (onion, chili peppers, and large green onion) and mix well,
then add the seasoning sauce and stir to combine.
Taste it, and if it is bland, mix in a little salt...
Pour the starch slurry evenly over everything, then quickly stir until evenly coated and glossy.
Finish by adding toasted sesame seeds and toasted sesame oil at the very end.
Ppunwife's tips
- Adding fragrant wrinkled sea squirts or stalked sea squirts along with the squid makes the braised dish much more delicious.
- It is also delicious if you add fragrant water dropwort (minari) or Korean mint leaves.
- Don't let the leftover sauce go to waste; stir-frying it with just rice and dried seaweed flakes makes delicious fried rice.
FAQ
What kind of soybean sprouts should I choose for good texture?
Choose soybean sprouts with thick stems to give the braised dish a crisp, satisfying chew.
Can I use other seafood instead of sea squirts? AI-generated
Yes, you can cook this with various seafood to your liking, such as shrimp, mussels, or Manila clams.
How do I get the sauce to coat the ingredients properly instead of running off?
Pour in a starch slurry made with 1 tbsp each of water and potato starch, then quickly stir to thicken the sauce.
What should I do with the leftover sauce?
Add rice and dried seaweed flakes to the leftover sauce and stir-fry it for a wonderful fried rice.
