初級
Korean
Kimchi Jjigae (Kimchi Stew)
出典: 伝統
30 分3420 kcal
乳製品不使用🌶️🌶️
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.
出典
レシピ提供 Korean home kitchens · 🏠 家庭料理
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.
Watch it being made · 3 videos
⏱ 30 分🍽 3人分🔥 320 kcal🇰🇷 韓国🌶️🌶️
ペスカタリアン乳製品不使用
作り方
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.
💡 コツ
- 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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