SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)
Today I'm going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It's spicy Korean stir-fried squid, one of my all-time favorite dishes. It's easy to make that if you do it once you'll probably be able to make for the rest of your life! : ) This recipe is very special...
Categories Side dish
Time 33m
Yield Serves 2 to 4
Number Of Ingredients 10
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.
OJINGEO BOKKEUM (KOREAN SPICY STIR-FRIED SQUID) RECIPE - (3.4/5)
Provided by Mom_s
Number Of Ingredients 19
Steps:
- Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 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. Mix the squid with the sauce and marinate while preparing vegetables. Thinly slice the onion. Cut the zucchini and carrot in half lengthwise and thinly slice diagonally. Cut the chili peppers diagonally into 1/2-inch thick strips. 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, or the dish will be watery and the squid tough.) Serve hot with rice. How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
SPICY STIR FRIED SQUID (OHJING-UH BOKKEUM)
Serve with rice and kimchi. This dish can also be made with octopus, in which case, it would be called nakji bokkeum.
Provided by threeovens
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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- Immediately add squid slices to the pan and stir fry for 1 min or squid pieces look slightly cooked.
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- Prepare the konjac: Remove konjac from the package. If you do not like the fishy flavour of konjac, bring a pot of water to a boil and boil for 3 minutes. Otherwise, rinse the konjac and then slice it in half. Cut each half again, you should end up with 4 squares (refer to video). Score each side diagonally about 1/4 of an inch of space between each cut.
- Prepare the vegetables: Slice the vegetables into roughly the same size pieces (about 1 1/2 inches in length).
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