Pemula
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 mnt3420 kkal
Bebas susu🌶️🌶️
Ojingeo-bokkeum (Spicy Stir-fried Squid)
Tender rings and strips of squid stir-fried over fierce heat with onion, carrot and a glossy sweet-spicy gochujang sauce.
Sumber
Resep oleh Korean home kitchens · 🏠 Masakan rumahan
Korean home-style / 한국 가정식 — Ojingeo-bokkeum is a stir-fry (bokkeum) of squid and vegetables in a spicy gochujang-and-chili sauce. It is a common home and diner dish, often served over rice as ojingeo-deopbap.
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⏱ 30 mnt🍽 3 porsi🔥 320 kkal🇰🇷 Korea Selatan🌶️🌶️
PescatarianBebas susu
Langkah
Score the cleaned squid in a light crosshatch and cut into bite strips so it curls attractively and cooks fast.
Stir the gochujang, gochugaru, soy, sugar, mirin, garlic and ginger into a sauce.
Heat oil over high heat and stir-fry the onion, carrot and cabbage briefly until just softened.
Add the squid and the sauce and toss quickly over the highest heat until the squid turns opaque and curls — only a few minutes.
💡 Squid toughens the moment it overcooks, so pull the pan the instant it's opaque.
Fold in spring onion and chili, finish with sesame oil and seeds, and serve hot over rice.
💡 Tips
- Any liquid the squid releases can be boiled down for a minute to re-thicken the glaze.
- Serve on its own with rice, or over noodles, or piled onto rice with a fried egg (ojingeo-deopbap).
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