Sweet and Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)
A stir-fried squid dish quickly tossed over high heat with basic seasonings to keep it free of excess liquid, perfect over rice.
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 is an exquisite main dish of tender, chewy squid stir-fried in green onion oil and a sweet, spicy sauce. Once the vegetables and seasonings are added, stir-fry quickly over high heat so liquid does not pool and the savory flavor shines. It is wonderful served over a bowl of warm rice as an easy rice bowl.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid2 whole, 300 g (small size)
- Onion1/4 (large size)
- Large green onion (daepa)1/2 stalk
Seasoning
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Ground black peppera little
- You can substitute 1 medium squid, and 1/4 large onion can be replaced with 1/2 medium onion; also prepare 1 Cheongyang chili pepper (hot green chili).
- You can also add extra ingredients like cabbage, carrots, or red chili peppers.
Steps
Prepare the ingredients
Prepare 2 small squid.
If using medium ones, 1 whole squid will do. Prepare 1/4 large onion (= 1/2 medium onion), 1/2 stalk large green onion (daepa), and 1 Cheongyang chili pepper (hot green chili).
I kept the extra ingredients simple, but you can also use cabbage, carrot, red chili pepper, or other vegetables.
Slice the ingredients
Cut the squid body in half lengthwise and slice it into bite-sized strips.
Thickly slice the onion and slice the Cheongyang chili pepper on a bias. Cut half of the large green onion on a bias and finely chop the other half to use for making green onion oil.
Make the aromatic oil
Heat 3 tbsp cooking oil in a pan, add 1 tbsp minced garlic and the finely chopped large green onion, and stir-fry until fragrant.
Add 2 tbsp gochugaru (Korean chili flakes) and stir-fry without burning.
Stir-fry
Add the squid and stir-fry briefly so it gets coated with the chili flakes.
Add the onion, 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp oyster sauce, 1 tbsp sugar, and 1 tbsp mirin (cooking rice wine), then stir-fry so the seasonings blend well.
Once the vegetables and seasonings go in, moisture starts to release, so stir-fry quickly over high heat from this point on to keep the sauce from becoming soupy.
Finish
Add the remaining large green onion and Cheongyang chili pepper, stir-fry so their aroma and flavor infuse, then turn off the heat and finish with toasted sesame oil, toasted sesame seeds, and a little ground black pepper.
Ppunwife's tips
- To prevent excess liquid from pooling and help the sauce cling to the squid, stir-fry quickly over high heat.
- Once the vegetables and seasonings go in, moisture starts to release, so stir-fry quickly over high heat from this point on to keep the sauce from becoming soupy.
- You can eliminate the fishy smell of frozen squid while improving the flavor by adding a little minced ginger to the seasonings.
FAQ
How do I prevent excess liquid from forming while stir-frying?
Keep the heat on high from the moment the vegetables and seasonings are added and stir-fry quickly so the sauce does not turn soupy and coats the squid well.
Is there a way to remove the fishy odor from frozen squid?
Adding a small amount of minced ginger to the seasonings will reduce any fishy taste and elevate the dish's flavor.
Are there other ingredients I can add besides the basic vegetables?
Depending on your preference, sliced cabbage, carrots, or red chili peppers also pair very well.
How can I serve the finished stir-fried squid?
You can serve it over a bowl of rice as a rice bowl dish, or pair it with boiled thin wheat noodles (somyeon) like bibim noodles.
