Korean · Dinner · Easy
Ojingeo Bokkeum (Korean Spicy Squid)
0.0 (0 ratings)- Total
- 28 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 260
Tender squid curls through cabbage and onion in a fast Korean stir-fry. Gochujang makes a bright red coating with sweetness behind the heat.
Keep everything within reach before starting Ojingeo Bokkeum (Korean Spicy Squid): the vegetables get a head start, then the seafood needs only a brief turn in the pan. A spoonful of the red sauce coats each piece without turning the stir-fry soupy.
In South Korea, rice is a natural partner for these bold flavors. Pat the squid thoroughly dry and use a broad skillet so it cooks quickly; lingering over low heat makes the pieces chewy.
Method
Stir the gochujang, soy sauce, sugar, garlic and ginger together in a bowl. Pat the squid dry with paper towels.
Heat the vegetable oil in a wide skillet over high heat. Stir-fry the onion and cabbage for , until their edges soften but the cabbage still has some crunch.
Add the squid and sauce. Stir-fry for , until the squid turns opaque, curls and reaches 145°F.
Add the scallions and sesame oil, then toss for to wilt the scallions. Transfer immediately to a platter and sprinkle with sesame seeds.
Forkue tips
- Frozen cleaned squid is convenient: thaw it in the refrigerator, drain and dry well before cooking.
Storing and reheating
Best eaten straight from the pan. Refrigerate for up to 2 days and reheat briefly in a hot skillet; prolonged warming makes the squid firm and chewy.
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Kitchen gear
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Photo: stuart_spivack (a flickr user), CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)
Ojingeo Bokkeum (Korean Spicy Squid): FAQ
Why is my squid rubbery?
Squid becomes tough when it cooks beyond a brief stir-fry. Have the sauce and vegetables ready first, and remove the finished stir-fry from the hot pan promptly.
Can I substitute shrimp for squid?
Yes, peeled large shrimp work with the same sauce. Cook until opaque and 145°F, and expect a sweeter flavor and firmer bite than the original.
How do I store and reheat Ojingeo Bokkeum (Korean Spicy Squid)?
Best eaten straight from the pan. Refrigerate for up to 2 days and reheat briefly in a hot skillet; prolonged warming makes the squid firm and chewy.
How long does Ojingeo Bokkeum (Korean Spicy Squid) take?
About 28 min in total: 20 min prep and 8 min cooking.
What do I need to make Ojingeo Bokkeum (Korean Spicy Squid)?
The key ingredients are squid, gochujang, soy sauce, garlic, ginger and onion, plus pantry basics.
Any tips for Ojingeo Bokkeum (Korean Spicy Squid)?
Frozen cleaned squid is convenient: thaw it in the refrigerator, drain and dry well before cooking.
