Ojingeo Bokkeum Korean Spicy Stir Fried Squid Recipe 345 Food

OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)

Steps:

• Combine all of the sauce ingredients in a small bowl.
• Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
• Mix the squid with the seasoning mix and marinate while preparing vegetables.
• Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
• Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
• Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
• Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.

SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)

Steps:

• Combine the potato starch and ¼ cup water in a small bowl and mix well.
• Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
• Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque. Mix in the slurry and cook for 30 seconds.
• Serve right away as a side dish for rice.

SPICY STIR FRIED SQUID (OHJING-UH BOKKEUM)

Steps:

• Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
• In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
• Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
• Slice the onion and bell pepper into thin strips.
• Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
• Stir in the squid and sauce; stir in the bell pepper.
• Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
• Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.