Korean Spicy Stir-Fried Squid, known as Ojingeo Bokkeum, is a flavour-packed dish that combines tender squid or cuttlefish with a slightly sweet and fiery gochujang-based sauce. If you’re a fan of squid and crave spicy flavours, this dish is a must-try. It’s a popular choice both at home and in Korean restaurants.
Ingredients for 6-7 servings:
- 1 kg squid or cuttlefish
- 1 medium sweet onion
- ¼ small cabbage
- 1 medium size carrot
- 4 spring onions (scallions)
- 2 tablespoons cooking oil
For the sauce:
- 1 tablespoon Gochujang, Korean red pepper paste
- 1 tablespoon Gochugaru, Korean red pepper flakes
- 3 tablespoons soy sauce
- 1 tablespoon brown cane sugar
- 1 tablespoon corn starch
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 2 tablespoons chopped garlic (about 5-6 garlic cloves)
- 2 tablespoons chopped ginger
Preparation instructions:
- Prepare the sauce:
- In a large mixing bowl, combine all sauce ingredients until smooth. Set aside.
- Prepare the squid (or cuttlefish):
- Remove innards, bone, and skin from the squid.
- Score shallow diagonal cuts on the inside surface of the squid in a crisscross pattern.
- Be careful not to cut through the squid; scoring helps it curl and enhances flavour absorption.
- Stir-fry:
- Heat a wok or a large frying pan over medium-high heat.
- Add 2 tablespoons of cooking oil. Stir-fry sweet onion, cabbage, carrot, and spring onions for 6-7 minutes.
- Create space in the middle of the wok and add the squid. Stir-fry for 1-2 minutes.
- Pour in the sauce from the first step and mix well.
- Serve:
- Serve the spicy squid over cooked rice.
- Garnish with sesame seeds and radish sprouts. Enjoy!
