Ojingeo Duruchigi (Spicy Stir-Fried Squid with Vegetables)
A spicy squid dish simmered in shallow anchovy broth with vegetables, perfect for spooning 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 ojingeo duruchigi is simmered with shallow broth like a jjageuli stew. You can finish it easily by putting all the ingredients and seasonings into a pot together and boiling them. The sweet and spicy broth and toppings are great for mixing with rice or noodles.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid2 whole, 350 g (small)
- Korean zucchini (aehobak)1/4
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Red Cheongyang chili pepper2
- Anchovy broth2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Green plum syrup (maesil-cheong) (or sugar)1/2 tbsp
- Toasted sesame oil (or perilla oil)1 tbsp
- Ground black peppera little
- Toasted sesame seedsa little
- Tofu, mushrooms, or cabbage are also good additions.
Steps
Prepare the ingredients
Prepare 2 small squid, Korean zucchini, onion, large green onion, and 2 red Cheongyang chili peppers.
Tofu, mushrooms, or cabbage are also good additions.
Cut the ingredients
Cut the squid into bite-sized pieces, and slice the zucchini, onion, large green onion, and chili peppers into similar sizes.
Add the ingredients to the pan
Place all the onion, Korean zucchini, squid, large green onion, and chili peppers into a pan.
Add all seasoning ingredients except toasted sesame oil, ground black pepper, and toasted sesame seeds, then pour in 2 cups of anchovy broth.
Simmer
Turn the heat to high, and once it comes to a rolling boil, stir occasionally so the seasonings dissolve evenly.
When all ingredients are cooked through, taste and adjust the seasoning. Turn off the heat and finish by adding toasted sesame oil (or perilla oil), a little ground black pepper, and toasted sesame seeds.
Serve
It is really simple.
No need to simmer for a long time; once the ingredients are cooked through, it comes together in an instant.
It is a jjageuli-style ojingeo duruchigi with shallow broth.
Scoop one or two spoonfuls of toppings and broth over rice to mix, and pair with kimchi now and then; you will need nothing else.
It is also delicious wrapped in unseasoned dried seaweed sheets.
Instead of rice, you can boil knife-cut noodles or thin wheat noodles and enjoy it as mixed noodles.
Ppunwife's tips
- No need to simmer for a long time; once the ingredients are cooked through, it comes together in an instant.
- Instead of rice, you can boil knife-cut noodles or thin wheat noodles and enjoy it as mixed noodles.
FAQ
Are there other ingredients that go well with this besides squid?
Adding tofu, mushrooms, or cabbage works very well.
When should toasted sesame oil, ground black pepper, and toasted sesame seeds be added?
After all ingredients are fully cooked and the seasoning is adjusted, turn off the heat and add them at the very end to finish.
How is it best served?
You can spoon the broth and toppings over rice to mix, wrap it in unseasoned dried seaweed sheets, or boil knife-cut noodles or thin wheat noodles to toss together.
