Ojingeo Bokkeum
Ojingeo Bokkeum is a Korean stir-fried squid dish prepared with vegetables and a spicy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Squid (cleaned and cut into rings) | 800 | Grams |
| Onion (medium-sized, sliced) | 1 | Count |
| Carrot (medium-sized, julienned) | 1 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Onion (chopped) | 3 | Stalk |
| Garlic (minced) | 4 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Gochujang (Korean red chili paste) | 3 | Tbsp |
| Soy Sauce | 2 | Tbsp |
| Sesame Oil | 1 | Tbsp |
| Sugar | 1 | Tbsp |
| Sesame Seeds (toasted) | 1 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
Instructions
- In a bowl, mix gochujang, soy sauce, sesame oil, sugar, and minced ginger to make the sauce.
- Heat vegetable oil in a large pan over medium-high heat.
- Add minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the sliced onion, carrot, green bell pepper, and red bell pepper to the pan and stir-fry for 3-4 minutes.
- Add the squid rings to the pan and stir-fry for another 2-3 minutes until the squid is just cooked.
- Pour the prepared sauce over the squid and vegetables, and stir well to coat everything evenly.
- Add the chopped green onions and continue to stir-fry for another minute.
- Remove from heat and sprinkle toasted sesame seeds on top before serving.
Prep
- Thaw squid if frozen
Kitchen equipment
Wok or Large Frying PanSpatulaMixing Bowl