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Ojinguh Bokkeume Stir-Fried Squid
A popular Korean dish made with stir-fried squid, vegetables, and a sweet and spicy sauce, perfect for those who love seafood and bold flavors. This recipe combines tender squid, crunchy vegetables, and a savory sauce that will leave you wanting more. Serve it with a side of steamed rice for a satisfying and filling meal. The combination of textures and flavors in this dish makes it a delight to eat, and the best part is that it's relatively easy to make and can be customized to suit your taste preferences.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Shellfish, Soy, Gluten
Ingredients
1 pound
Squid
120 Calories
2 tablespoons
Gochujang
100 Calories
1 tablespoon
Soy sauce
5 Calories
1 tablespoon
Brown sugar
60 Calories
2 cloves
Garlic
10 Calories
1 inch
Ginger
5 Calories
1 cup
Carrots
45 Calories
1 cup
Zucchini
25 Calories
1 cup
Bell peppers
45 Calories
2 tablespoons
Vegetable oil
190 Calories
1 tablespoon
Sesame seeds
50 Calories
1/4 cup
Green onions
20 Calories
Step-by-Step Instructions
1
Cut the squid into bite-sized pieces and season with salt and pepper. Set aside.
2
In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the squid and cook for 2-3 minutes on each side, or until cooked through. Remove the squid from the pan and set aside.
3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and cook for 1 minute, or until fragrant.
4
Add the carrots, zucchini, and bell peppers to the pan and cook for 3-4 minutes, or until the vegetables are tender-crisp.
5
In a small bowl, whisk together the gochujang, soy sauce, and brown sugar. Pour the sauce into the pan and stir to combine. Bring the sauce to a simmer and cook for 1-2 minutes, or until thickened.
6
Add the cooked squid back into the pan and stir to combine with the sauce and vegetables. Cook for an additional 1-2 minutes, or until the squid is coated in the sauce.
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