Sweet and Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)
A spicy stir-fried squid dish quickly cooked over high heat in chili-garlic oil so that no excess liquid forms.
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 →
Infuse the oil with garlic and chili flakes over low heat, then stir-fry the squid and seasoning sauce for a bold, sweet and spicy flavor. Once the vegetables are added, stir-fry quickly over high heat to keep excess liquid from releasing and maintain a tender, bouncy texture. It makes a wonderful side dish for rice and is equally delicious served over rice as a rice bowl.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid2 whole (small)
- Onion1/2 (medium)
- Large green onion (daepa)1/3 stalk
- Red chili pepper and Cheongyang chili pepper (hot green chili)1 each
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
- Sugar1/2 tbsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- Cooking oil2–3 tbsp
- These are 2 small squid that have been cleaned with the innards removed. You can also use 1 large squid.
Steps
Prepare the ingredients
These are 2 small squid that have been cleaned with the innards removed. You can also use 1 large squid.
For the supplementary ingredients, I simply prepared onion, large green onion, and chili peppers.
Slice the ingredients
Cut the squid body in half lengthwise and slice it into bite-sized strips.
Slice the onion into strips that are not too thin, and diagonally slice the large green onion and chili peppers.
Make the sauce
The sauce is truly simple.
Add 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp oyster sauce, 1 tbsp corn syrup (mulyeot), and 1/2 tbsp sugar, then mix them together in advance.
Make the chili-garlic oil
Add 2 to 3 tbsp cooking oil to a pan along with 1 tbsp minced garlic and 2 tbsp gochugaru (Korean chili flakes), then stir-fry gently over low heat without burning to infuse the oil.
Stir-fry
Add the squid and stir-fry so it gets evenly coated in the chili oil and cooks until plump and bouncy.
Pour the prepared sauce into one side of the pan and let it come to a vigorous simmer.
Stir-fry briefly to coat the squid evenly in the sauce so it turns moist.
Raise the heat to high, add the onion, toss briefly, then add the large green onion and chili peppers and mix everything evenly.
If you cook over low heat for too long, watery liquid will start to pool, but stir-frying quickly over high heat after adding the vegetables keeps liquid from forming and lets the sauce cling tightly to the ingredients.
Turn off the heat at the end, and finish by adding toasted sesame seeds, toasted sesame oil, and a little ground black pepper.
Finish
If you follow my sauce recipe and the order of steps for this ojingeo bokkeum, there is zero chance of failure.
The secret to keeping the squid tender and bouncy without releasing excess liquid is to avoid cooking it over high heat for too long.
Sweet and spicy ojingeo bokkeum is simply unbeatable as a drink snack or a side dish for rice.
It is delicious wrapped in perilla leaves, and just as tasty enjoyed as a one-bowl meal over rice topped with seaweed flakes.
Ppunwife's tips
- If you cook over low heat for too long, watery liquid will start to pool, but stir-frying quickly over high heat after adding the vegetables keeps liquid from forming and lets the sauce cling tightly to the ingredients.
- The secret to keeping the squid tender and bouncy without releasing excess liquid is to avoid cooking it over high heat for too long.
FAQ
How do I adjust the amount depending on the size of the squid?
You can use 1 large squid instead of 2 small squid and the proportions will still be right.
How can I prevent watery liquid from pooling during stir-frying?
Raise the heat to high once you add the vegetables and stir-fry quickly so moisture does not release and the sauce adheres well to the ingredients.
What is the best way to serve and eat it?
It is wonderful wrapped in perilla leaves, or served over rice topped with seaweed flakes as a rice bowl to mix and enjoy.
