📝 About This Recipe
Ojingeo-bokkeum is a quintessential Korean dish that delivers a masterclass in balancing heat, sweetness, and umami. This vibrant stir-fry features tender, cross-hatched squid rings tossed in a glossy, bold sauce made from gochujang and smoky chili flakes. It is a beloved staple in Korean households and 'pojangmacha' (street stalls), celebrated for its addictive spicy kick and the delightful snap of fresh vegetables.
🥗 Ingredients
Main Ingredients
- 2 medium pieces Fresh Squid (cleaned, bodies and tentacles separated)
- 1 tablespoon Coarse Sea Salt (for cleaning the squid)
The Spicy Sauce Mix
- 3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Gochujang (Korean Red Chili Paste)
- 2 tablespoons Soy Sauce
- 1 tablespoon Granulated Sugar
- 1 tablespoon Mirin or Rice Wine
- 1 tablespoon Garlic (finely minced)
- 1 teaspoon Ginger (grated or finely minced)
- 1/4 teaspoon Black Pepper (freshly ground)
Vegetables and Aromatics
- 1/2 Yellow Onion (sliced into 1/2 inch wedges)
- 1 cup Green Cabbage (cut into bite-sized squares)
- 1/2 small Carrot (sliced into thin matchsticks)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1 piece Green Chili Pepper (sliced diagonally)
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
For Garnish
- 1 tablespoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Prepare the squid by scrubbing the bodies with coarse salt to remove any slime. Rinse thoroughly under cold water.
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2
Slice the squid bodies open to lay them flat. Use a sharp knife to lightly score a crosshatch pattern (diamonds) on the inner side of the flesh, being careful not to cut all the way through.
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3
Cut the scored squid into bite-sized pieces (about 1x2 inches). Cut the tentacles into similar lengths.
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4
In a small bowl, combine the gochugaru, gochujang, soy sauce, sugar, mirin, minced garlic, ginger, and black pepper. Stir until the sugar is mostly dissolved and set aside.
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5
Prepare all vegetables. Ensure the cabbage, onions, and carrots are cut uniformly so they cook evenly.
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6
Heat a large wok or heavy-bottomed skillet over high heat. Add the cooking oil and swirl to coat the surface.
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7
Add the sliced onions and carrots to the hot pan. Stir-fry for about 1 minute until the onions begin to turn translucent.
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8
Add the cabbage and continue to stir-fry for another 1-2 minutes until the vegetables are slightly softened but still retain a crisp bite.
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9
Push the vegetables to the sides of the pan and add the squid pieces to the center. Immediately pour the spicy sauce mix over the squid.
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10
Stir-fry everything together vigorously on high heat for 2-3 minutes. The squid will curl up and become opaque. Do not overcook, or it will become rubbery.
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11
Toss in the scallions and the sliced green chili. Stir for another 30 seconds to wilt the scallions slightly.
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12
Turn off the heat. Drizzle the toasted sesame oil over the dish and give it one final toss to incorporate the aroma.
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13
Transfer to a serving plate and sprinkle generously with toasted sesame seeds. Serve immediately while piping hot.
💡 Chef's Tips
The most important rule is to use high heat and cook the squid quickly (under 3 minutes) to maintain a tender texture. Scoring the squid isn't just for looks; it creates more surface area for the spicy sauce to cling to. If the stir-fry looks too dry, add a tablespoon of water, but avoid adding too much as vegetables will release their own juices. Fresh squid is always preferred, but if using frozen, thaw completely and pat extremely dry with paper towels before cooking to prevent steaming.
🍽️ Serving Suggestions
Serve over a bowl of warm, steamed short-grain white rice for a 'Deopbap' style meal. Pair with chilled Soju or a milky Makgeolli to balance the intense spice of the dish. Include a side of 'Danmuji' (yellow pickled radish) or a cold cucumber salad to provide a refreshing crunch. Wrap the spicy squid in perilla leaves or lettuce cups for a fresh, hand-held snack. Mix any leftover sauce and vegetables with rice and seaweed flakes in the pan the next day for an incredible quick fried rice.