Ojingeo Bokkeum

Ingredients

Instructions

1. 1

   Slice the cleaned squid into 1 cm rings and halve any large tentacles. Julienne the carrot, thinly slice the cabbage, cut the scallions into 4 cm lengths, slice the red chili, and finely mince the garlic. Keeping the vegetables fairly thin helps everything cook within minutes and prevents the squid from overcooking.

2. 2

   In a small bowl, stir together the gochujang, gochugaru, soy sauce, sesame oil, sugar, toasted sesame seeds, and water until smooth. A loosened sauce coats the squid more evenly and reduces the chance of the paste scorching in the pan.

3. 3

   Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. Add the carrot, cabbage, scallions, red chili, and garlic, and stir-fry for 1 to 2 minutes until just starting to soften but still crisp.

4. 4

   Add the squid and stir-fry for about 1 minute, just until it turns opaque and begins to curl. Squid becomes tough if cooked too long, so keep the heat high and the cooking brief.

5. 5

   Pour in the spicy seasoning sauce and stir-fry for 1 to 2 minutes more, until the squid is fully opaque, the sauce is glossy, and the vegetables are coated. If the pan looks dry, splash in 1 tablespoon of water, but do not simmer for long.

6. 6

   Transfer immediately to plates and serve hot. Ojingeo Bokkeum is especially good with steamed rice and a few extra sesame seeds or sliced scallions on top if you have them.

Nutrition per serving

Notes

• •For a beginner-friendly version, ask the fishmonger to clean the squid; this saves several minutes and keeps the dish within the 15-minute goal.
• •Have all ingredients cut and the sauce mixed before heating the pan, because the stir-fry itself moves very quickly.
• •If you prefer a milder dish, reduce the gochugaru to 2 g and omit the fresh chili.
• •A very hot pan is key: it cooks the squid fast, keeps the vegetables crisp, and prevents the sauce from becoming watery.

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