Korean Ojingo Bokum Recipes

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OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)



Ojingeo bokkeum (spicy stir-fried squid) image

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

Provided by Hyosun

Categories     Side Dish

Time 30m

Number Of Ingredients 16

1 medium size squid (about 14 ounces)
1/2 medium carrot
1/2 medium onion
1/2 medium zucchini
2 scallions
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru - 1 or 2 teaspoons more for a spicier dish)
1-1/2 tablespoons soy sauce
1 tablespoon sugar
1/2 tablespoon corn syrup (or 1 more teaspoon sugar)
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper

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.

KOREAN OJINGO BOKUM



Korean Ojingo Bokum image

Make and share this Korean Ojingo Bokum recipe from Food.com.

Provided by kendayberry

Categories     Asian

Time 12m

Yield 4 serving(s)

Number Of Ingredients 21

2 small whole squid
4 green onions or 4 spring onions
2 large hot green peppers (Jalapeà o or hot green chili)
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 tablespoon pure toasted sesame oil
1/2 teaspoon sesame seeds
1 large carrot (optional)
1/2 white onions (optional) or 1/2 yellow onion (optional)
1/4 small green cabbage (optional)
3 large mushrooms (optional)
1 head broccoli (optional)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon rice wine
2 tablespoons red chili paste (gochujang)
1 teaspoon sugar
6 fresh garlic cloves, peeled
1/2 teaspoon black pepper
1 inch fresh gingerroot, peeled
water, as needed
1 tablespoon fine ground red chili pepper (optional)

Steps:

  • Stir Fry Sauce.
  • Cut ginger into smaller pieces.
  • Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
  • Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
  • Squid.
  • Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
  • Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
  • Cut into 1/4 inch wide strips from the "head" to the "tail".
  • Cut the strips into about 2 inch sections.
  • Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
  • Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
  • Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
  • Optional Vegetables (Use any or all).
  • Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
  • Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
  • Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
  • Wash and thin slice mushrooms.
  • Separate broccoli florets and wash in cold water.
  • Cooking.
  • Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
  • (Broccoli and carrot, stir fry about 40 seconds if used).
  • (Onion slices, stir fry 30 seconds if used).
  • Squid, green onion, (and cabbage if used), stir fry 30 seconds.
  • Sauce and pepper, stir fry 2 minutes.
  • Remove from heat and add sesame oil, toss and serve garnished with sesame seed.

Nutrition Facts : Calories 92.5, Fat 7.1, SaturatedFat 1, Sodium 379.3, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 1.6

SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)



Spicy stir fried squid (Ojingeo-bokkeum) image

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

1 medium onion (about 7 ounces), sliced
1 small carrot (about ½ cup worth), sliced into thin strips (about 2
1 tablespoon potato starch
6 garlic cloves, minced
1 teaspoon minced ginger
3 tablespoons of soy sauce
3 tablespoons hot pepper flakes (gochugaru)
2 teaspoons of sugar
12 green onions, cut into 2 inch long
1 green chili pepper, sliced

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.

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