Spicy, Savory Ojingeo Bokkeum (Spicy Stir-Fried Squid)
Spicy stir-fried squid coated with sauce without turning watery, flash-fried 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 →
Thick-cut squid is tossed in gentle garlic chili oil until coated, then flash-fried over high heat with vegetables and sauce. Cooking it briefly keeps water from pooling, allowing the spicy sauce to cling tightly to the squid. Makes 2 to 3 servings, perfect as a side dish for rice or as an accompaniment for drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole, 250 g (medium)
- Cabbage100 g
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- Large green onion and onion are enough if you do not have other vegetables.
Steps
Prepare the ingredients
Here is 1 whole squid, cleaned and washed.
This is 100g of the thick inner part of cabbage, which has great texture. I also prepared large green onion, onion, and Cheongyang chili pepper.
For secondary ingredients, large green onion and onion are plenty on their own.
Cut the ingredients
Today, I sliced the squid into chunks larger than usual.
Cut the cabbage, onion, and large green onion into similar sizes as the squid, and slice the Cheongyang chili pepper thinly on the diagonal.
Make the stir-fry sauce
To make cooking easier, mix together 2 tbsp regular soy sauce, 1 tbsp oyster sauce, 1 tbsp corn syrup, and 1 tsp sugar.
Make the garlic chili oil
In a pan, add about 3 tbsp cooking oil, 2 tbsp gochugaru, and 1 tbsp minced garlic. Turn the heat to low and stir-fry gently without burning to release the garlic chili oil.
Stir-fry
Add the squid and stir-fry briskly so it gets fully coated in chili oil and the outside is lightly cooked.
Add the cabbage, onion, large green onion, chili pepper, and all of the prepared sauce...
Raise the heat to high and toss quickly so that all the ingredients combine well with the sauce.
Stir-fry briefly so the squid turns plump and tender while the vegetables keep their crunch; this prevents water from pooling and keeps the sauce clinging tightly.
Turn off the heat and finish with toasted sesame oil, toasted sesame seeds, and ground black pepper.
Finish
Spicy stir-fried squid is complete.
If you follow this method, no water will pool until the very last bite, and you can enjoy delicious vegetables with great texture.
Spicy stir-fried squid is always delicious whenever you eat it.
The squid is thick and sliced into large pieces, making it doubly plump, and the large green onion lightly charred in the pan pairs wonderfully with the spicy sauce.
This stir-fried squid goes amazingly well with the plain soybean sprout side dish I posted yesterday.
Whenever I make stir-fried squid or spicy pork stir-fry, I love finishing by mixing rice into the remaining sauce in the pan.
How about spicy stir-fried squid for Friday night dinner?
Ppunwife's tips
- Stir-fry briefly so the squid turns plump and tender while the vegetables keep their crunch; this prevents water from pooling and keeps the sauce clinging tightly.
FAQ
How do I keep water from pooling while stir-frying?
After adding the vegetables and sauce, raise the heat to high and stir-fry quickly for a short time so moisture does not release and the sauce clings well.
What vegetables can I use if I do not have cabbage?
It is completely fine to cook using just large green onion and onion as secondary ingredients.
How do I make the chili oil without burning it?
Add cooking oil, gochugaru, and minced garlic to the pan, turn the heat to low, and stir-fry gently so it releases its aroma without scorching.
