Ojingeo-bokkeum (Spicy Stir-fried Squid)

Name: Ojingeo-bokkeum (Spicy Stir-fried Squid)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 2 (about 500 g) Squid, cleaned, scored and cut into strips; 2 tbsp / 1 tbsp Gochujang and gochugaru; 1 tbsp each Soy sauce, sugar, mirin; 1 tbsp / 1 tsp Garlic, minced, and grated ginger; 1 / 1/2 Onion and carrot, sliced; 300 g / 1 Cabbage and green chili; to finish Spring onion, sesame oil, sesame seeds

Tender rings and strips of squid stir-fried over fierce heat with onion, carrot and a glossy sweet-spicy gochujang sauce.

Источник

Автор рецепта Korean home kitchens · 🏠 Домашняя кухня

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 мин🍽 3 порций🔥 320 ккал🇰🇷 Южная Корея🌶️🌶️

ПескетарианскоеБез молочного

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Приготовление

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.

💡 Советы

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).