Ojingeo Bokkeum(오징어 볶음) Recipe
Ojingeo bokkeum was never a “special occasion” dish growing up — it was just what showed up on a regular weeknight when my mom wanted something quick but still packed with flavor. The squid cooks fast, the sauce comes together in minutes, and somehow it always tastes like more effort went into it than it actually did.
So, What Is Ojingeo Bokkeum?
Ojingeo bokkeum is squid stir-fried in a spicy gochujang-based sauce along with onions, cabbage, and carrots. It’s punchy, a little sweet, a little smoky from the high heat, and it comes together in under 20 minutes. You’ll find it as a standalone dish over rice, or as anju alongside drinks.
What You’ll Need (Serves 2–3)
- 2 whole squid, cleaned and sliced into rings or strips
- 1/4 cabbage, roughly chopped
- 1 carrot, thinly sliced
- 1 onion, sliced
- 2 green onions, cut into pieces
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp rice wine (optional)
- 1 tbsp sesame oil
- Neutral oil, for cooking
- Sesame seeds, for garnish
Not a squid fan? This sauce works nearly as well with pork belly instead — same method, just cook the pork a bit longer before adding the vegetables.
Let’s Cook
Mix the sauce. Combine the gochujang, gochugaru, soy sauce, sugar, garlic, ginger, and rice wine in a small bowl. Set it aside.
Get your pan screaming hot. Add a little oil and let the pan heat up properly — this dish wants high heat the whole way through.
Cook the vegetables first. Toss in the onion, carrot, and cabbage and stir-fry for a couple minutes until they just start to soften.
Add the squid. Push the vegetables to the side and add the squid. It cooks fast — just 2–3 minutes until it curls up and turns opaque. Don’t overdo it, or it turns rubbery.
Pour in the sauce. Add the sauce and toss everything together over high heat for another minute or two, until everything’s coated and glossy.
Finish it off. Toss in the green onions, drizzle with sesame oil, and sprinkle with sesame seeds. Serve immediately with rice.
A Few Tips
- Don’t overcook the squid — it goes from tender to rubbery fast, so pull it the moment it curls and turns white.
- Keep the heat high throughout; this isn’t a low-and-slow dish.
- Pat the squid dry before cooking so it sears instead of steams.
- If you like it extra spicy, a sliced fresh chili on top does the job.
Quick FAQ
Can I use frozen squid? Yes, just thaw it fully and pat it very dry first — excess water makes it steam instead of sear.
Is this very spicy? It has a solid kick from the gochujang and gochugaru, but you can scale back the gochugaru for a milder version.
Leftovers
Best eaten fresh, since the squid can get chewy after reheating. If you do have leftovers, store in the fridge for up to a day and reheat quickly over high heat — don’t linger, or the squid toughens up further.
Label: Korean Recipes
Comments
Post a Comment