Cherry & Dennis Helper Habitat

Korean Ojingeo Bokkeum

韓式辣炒魷魚

Korean Ojingeo Bokkeum — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Squid is quickly stir-fried with gochujang, cabbage and onion for a tender, glossy spicy dish.

01

Ingredients

Main ingredients

600 g cleaned squid
250 g cabbage
150 g onion
100 g carrot
2 stalks spring onion

Spicy sauce

2 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil
3 cloves garlic

Korean Ojingeo Bokkeum — ingredients

02

Tools

cutting board
knife
wok
spatula
measuring spoons

Korean Ojingeo Bokkeum — tools

03

Steps

Korean Ojingeo Bokkeum — Remove the squid skin and quill, rinse, dry and cut into rings

Step 1

Remove the squid skin and quill, rinse, dry and cut into rings

Remove the squid skin and quill, rinse, dry and cut into rings.

Korean Ojingeo Bokkeum — Mix gochujang, gochugaru, soy sauce, sugar and sesame oil

Step 2

Mix gochujang, gochugaru, soy sauce, sugar and sesame oil

Mix gochujang, gochugaru, soy sauce, sugar and sesame oil.

Korean Ojingeo Bokkeum — Cut cabbage, onion and carrot; mince the garlic

Step 3

Cut cabbage, onion and carrot; mince the garlic

Cut cabbage, onion and carrot; mince the garlic.

Korean Ojingeo Bokkeum — Heat the wok until very hot and add a little cooking oil

Step 4

Heat the wok until very hot and add a little cooking oil

Heat the wok until very hot and add a little cooking oil.

Korean Ojingeo Bokkeum — Stir-fry the squid for 40 seconds and remove as soon as it curls

Step 5

Stir-fry the squid for 40 seconds and remove as soon as it curls

Stir-fry the squid for 40 seconds and remove as soon as it curls.

Korean Ojingeo Bokkeum — Stir-fry the garlic and onion until fragrant

Step 6

Stir-fry the garlic and onion until fragrant

Stir-fry the garlic and onion until fragrant.

Korean Ojingeo Bokkeum — Add cabbage and carrot and stir-fry on high until slightly tender

Step 7

Add cabbage and carrot and stir-fry on high until slightly tender

Add cabbage and carrot and stir-fry on high until slightly tender.

Korean Ojingeo Bokkeum — Pour in the spicy sauce and coat the vegetables evenly

Step 8

Pour in the spicy sauce and coat the vegetables evenly

Pour in the spicy sauce and coat the vegetables evenly.

Korean Ojingeo Bokkeum — Return the squid and toss over high heat for one minute

Step 9

Return the squid and toss over high heat for one minute

Return the squid and toss over high heat for one minute.

Korean Ojingeo Bokkeum — Cut the thickest ring to confirm the centre is opaque

Step 10

Cut the thickest ring to confirm the centre is opaque

Cut the thickest ring to confirm the centre is opaque.

Korean Ojingeo Bokkeum — Add spring onion, turn off the heat and finish with sesame oil

Step 11

Add spring onion, turn off the heat and finish with sesame oil

Add spring onion, turn off the heat and finish with sesame oil.

Korean Ojingeo Bokkeum — Serve immediately while the squid remains tender

Step 12

Serve immediately while the squid remains tender

Serve immediately while the squid remains tender.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.