Photograph of the finished Ojingeo bokkeum

Korea · Mực xào cay kiểu Hàn

Ojingeo bokkeum

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid Squid 1.6 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Cabbage Cabbage 8.5 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Clean the squid, remove the internal organs and membrane, score it with dragon scale patterns, and then cut it into bite-sized pieces.
  2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, and minced garlic to make a stir-fry sauce.
  3. 3 Slice the onion into wedges, thinly slice the carrots, and cut the cabbage into cubes.
  4. 4 Heat a pan until very hot, sauté the vegetables with a little oil for 2 minutes until just cooked, then remove from the pan.
  5. 5 Add the squid to the pan and stir-fry over high heat for 2 minutes, then pour in the sauce and stir quickly for another 2 minutes to prevent the squid from becoming tough.
  6. 6 Return the vegetables to the pan, stir-fry for 1 minute, drizzle with sesame oil, sprinkle with roasted sesame seeds and green onions, then turn off the heat.
Start cooking