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Ojingeo Bokkeum (Korean Spicy Stir Fried Squid) Recipe

Name: Ojingeo Bokkeum (Korean Spicy Stir Fried Squid) Recipe
Total time: 40 min
Yield: 2 servings
Cuisine: Korea
Ingredients: 350 to 400g cleaned squid; 1 medium carrot; 1 medium onion; 2 to 3 spring onions; 2 tablespoons cooking oil; 1 tablespoon sesame oil; 2 tablespoons gochugaru; 2 tablespoons gochujang; 1 to 1.5 tablespoons soy sauce; 1.5 tablespoons kOBE Monk Fruit Blend; 1 tablespoon garlic, minced; 1 teaspoon ginger, minced; 1.5 teaspoons roasted white sesame seeds; 1/4 teaspoon ground pepper

International dishesStir FriesKoreaabout 40 minutes including marinating

Ojingeo bokkeum gives you a plate of deep red squid with a strong, spicy edge. The difficulty is the heat: overcooked squid turns rubbery and weeps water. Sesame oil goes in off the heat and carries the aroma.

The squid is cut into fairly large pieces because it shrinks in the pan, then marinated in the sauce for 20 to 30 minutes. The vegetables stir fry over high heat for 1 to 2 minutes before the squid joins them for about 3 minutes more. The carrot is sliced long and thin so it cooks quickly.

This batch weighs about 845g, at roughly 126 calories per 100g. Serve it with white rice.

Nutrition (this recipe makes 2 servings)

126.2kcal

8.3gprotein

7.1gfat

2.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch makes one plate of stir fried squid, divided evenly into 2 portions.

Ingredients for the batch

350 to 400g cleaned squid
1 medium carrot
1 medium onion
2 to 3 spring onions
2 tablespoons cooking oil
1 tablespoon sesame oil
2 tablespoons gochugaru
2 tablespoons gochujang
1 to 1.5 tablespoons soy sauce
1.5 tablespoons kOBE Monk Fruit Blend
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1.5 teaspoons roasted white sesame seeds
1/4 teaspoon ground pepper

Method

Mix the sauce from 2 tablespoons of gochugaru, 2 tablespoons of gochujang, 1 to 1.5 tablespoons of soy sauce, 1.5 tablespoons of kOBE Monk Fruit Blend, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1.5 teaspoons of roasted sesame seeds and 1/4 teaspoon of ground pepper.
Cut 350 to 400g of squid into bite sized pieces, keeping them on the large side since squid shrinks in the pan. Marinate the squid in the sauce for 20 to 30 minutes.
While it marinates, cut 2 to 3 spring onions into 2 to 3cm lengths, cut the onion into wedges and slice the carrot long and thin.
Heat 2 tablespoons of cooking oil in a pan, add the carrot once the oil is hot, then the onion and spring onions.
Stir fry over high heat for 1 to 2 minutes until the vegetables are just cooked on the outside, add the marinated squid and toss for about 3 minutes more, then turn off the heat and add 1 tablespoon of sesame oil.

Tips

Too much tossing leaves the squid rubbery and the vegetables limp.
Gochugaru and gochujang are sold in the Korean aisle of the supermarket.
When gochugaru is missing, mild Vietnamese chili powder holds the red color.
Marinate the squid a full 20 minutes before it hits the pan, since a rushed marinade only coats the surface.
Add the sesame oil once the heat is off, since cooking it drives the aroma away.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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