Thursday, July 22, 2021
HomeRecipe ReviewsSeafoodOjingeo Bokkeum (Spicy Stir-fried Squid)

Ojingeo Bokkeum (Spicy Stir-fried Squid)

I had never tried Korean food before I started The Hungry Pinner. It was one of those cuisines I always wanted to try, but I somehow never got around to it. My first Korean dish was bulgogi, and I loved it. And I have loved every Korean and Korean fusion recipe I have tried since. Today I’m going to add another Korean dish to my repertoire with Ojingeo Bokkeum (Spicy Stir-fried Squid). It’s been a minute since I’ve made squid, and it’s something I enjoy. Now I’m going to try it Korean style. Let’s see how it goes.

Ojingeo bokkeum is a spicy stir-fried squid dish. If you love squid and spicy food, this flavor packed dish is easy to make with a few staple Korean ingredients.

Recipe Author: Hyosun at Korean Bapsang
Get the recipe

The Ingredients

This recipe calls for a whole 14-ounce squid, but I can never find them that way. The best I could do was a pound of cleaned squid tubes for $10.99. Not that I needed a whole pound of squid, it was just the minimum order.

Since I had pre-cleaned squid, I had to figure out the amount I needed. The general rule is 2/3 the amount of the whole squid to account for the waste from cleaning. That came to 8.4 ounces, or half a pound (14 X 0.6 = 8.4), about half a pound. I froze the extra.

Most of the remaining ingredients were easy to find at my regular grocery store. They had everything except the gochujang (Korean chili pepper paste) and gochugaru (Korean chili pepper flakes). I had the gochugaru on hand, but I had to order the gochujang paste from Amazon.

Ojingeo Bokkeum (Spicy Stir-fried Squid) Ingredients
SQuid, corn syrup, gochugaru, gochujang, soy sauce, sesame seeds, sugar, sesame oil, vegetable oil, carrot, scallions, ginger, zucchini, onion, and garlic

The Process

I saved some time and steps by buying cleaned squid. Here’s how it broke down:

  • 16 minutes to prep
  • 7 minutes to cook
  • 21 minutes total

Slicing the squid tubes into rings
Slicing the squid tubes into rings

I’m one of those people who likes to prep just enough to get started, then finish up as I cook. But this is a stirfry, and it cooks fast. That meant everything needed to be prepped before I started cooking.

Sometimes prepping before cooking sounds like it will take forever. It really doesn’t! I have found out it can be kind of relaxing to focus on the prep work and not worry about anything else. With that in mind, started a pot of rice on the back burner, then I sliced, chopped, mixed, and marinated my way through steps 1-4.

Marinating the squid
Marinating the squid

I was completely ready once it was time to cook. Things did go very quickly, and there was no walking away from the stove once I began. I stirred and fried my way through the rest of the recipe in what seemed like moments.

A wok isn’t in my collections of pans, so I used a 5-quart saute pan. It was big enough to fit all the ingredients and allow me to stirfry them. Plus, the deep sides kept things inside the pan.

Stirfrying the marinated squid and vegetables
Stirfrying the marinated squid and vegetables

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
If you love sweet and spicy, you will love this Ojingeo Bokkeum (Spicy Stir-fried Squid). It was so good that I wanted seconds, but it only makes two servings. The vegetables were tender-crisp, the squid was tender, and the sauce was amaze-balls. I think it was the gochujang chili pepper paste, and I now need to try this stuff on everything! The recipe was clearly written, and I found it very easy to follow along. The only mild difficulty I had was not being able to find a whole squid. I found cleaned squid, converted the weight to account for waste, and saved myself some steps in the kitchen. Not really a difficulty at all in my book.
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Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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