Sweet and Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)
A sweet and spicy stir-fry made by quickly cooking squid and vegetables over high heat in garlic chili oil.
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 cooked quickly over high heat after blooming minced garlic and gochugaru in oil, keeping excess moisture to a minimum. Well coated in a sweet and spicy seasoning, it makes a great side dish for rice, as well as an accompaniment for drinks or a rice bowl topping.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 400 g (large)
- Onion1/2
- Carrot1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Ground black peppera little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I cleaned the squid by removing the innards and rinsing it thoroughly under running water.
- You can also add cabbage or mushrooms.
Steps
Prepare the squid
Score the inside of the squid body with diagonal cuts, cut it in half, and slice it into bite-sized strips.
Slice the legs and fins to a similar size.
Slice the vegetables and prepare the sauce
Slice the vegetables and prepare the sauce
Slice the onion thickly rather than too thin, and slice the carrot thinly.
Thinly slice the large green onion and Cheongyang chili peppers.
In a bowl, mix together the sauce ingredients: 2 tbsp regular soy sauce, 1 tbsp oyster sauce, 1 tbsp mirin, 1 tbsp corn syrup, and 1 tsp sugar.
Make the garlic chili oil
Make the garlic chili oil
Heat a generous swirl of oil in a heated pan and stir-fry the minced garlic until fragrant.
Add the gochugaru and stir-fry carefully so it does not burn. Stir-frying the minced garlic and gochugaru first creates a vibrant color and gives much better aroma and flavor.
Stir-fry
Stir-fry
Add the squid and stir-fry until evenly coated with the gochugaru, then pour in the mixed sauce.
Once the sauce is in, you must stir-fry quickly over medium-high to high heat.
Add the onion, carrot, large green onion, and chilies, then stir-fry until slightly softened. Turn off the heat and finish with ground black pepper, toasted sesame oil, and toasted sesame seeds.
Ppunwife's tips
- Stir-frying the minced garlic and gochugaru first creates a vibrant color and gives much better aroma and flavor.
- Once the sauce is added, stir-fry ojingeo bokkeum quickly over high heat so that it does not release too much water.
FAQ
How can I prevent too much liquid from forming while stir-frying?
After adding the sauce, stir-fry quickly over medium-high or high heat so too much moisture does not release.
What additional ingredients go well besides the basic vegetables?
Besides onion, carrot, and large green onion, cabbage or mushrooms also work very well.
Are there other ways to enjoy ojingeo bokkeum?
You can serve it over rice as a rice bowl topping, or toss it with blanched soybean sprouts or boiled somyeon (thin wheat noodles).
