Ojingeo Bokkeum Recipe

Ojingeo Bokkeum is a fiery Korean stir-fry of tender squid coated in a gochujang sauce. It cooks in minutes and delivers bold heat, sweetness and savoury depth.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Servings

4 servings

Calories

320

Ingredients

• 500 g squid, cleaned and scored
• 2 tablespoons gochujang
• 1 tablespoon gochugaru
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 onion, sliced
• 1 carrot, julienned
• 2 spring onions, cut into lengths
• 1 tablespoon vegetable oil
• Steamed rice and sesame seeds, to serve

Instructions

1. Whisk the gochujang, gochugaru, soy sauce, sugar, sesame oil and garlic into a sauce.
2. Toss the squid in the sauce and leave to marinate for 10 minutes.
3. Heat the vegetable oil in a wok over high heat and stir-fry the onion and carrot for 2 minutes.
4. Add the squid and sauce and stir-fry for 3 to 4 minutes, just until the squid curls and turns opaque.
5. Toss in the spring onions and cook for 30 seconds more.
6. Serve immediately over steamed rice, scattered with sesame seeds.

Pro tips

• Do not overcook the squid, or it turns rubbery; 3 to 4 minutes is plenty.
• Scoring the squid helps it curl attractively and soak up the sauce.
• Adjust the gochugaru to control the heat to your taste.

Frequently asked questions