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Posts Tagged ‘Ojingeo bokkeum’

You can serve this with other dishes or just on its own with some sticky rice. It is perfect for a Friday night feast and much quicker than Deliveroo. Squid is so cheap and although almost everyone loves calamari they don’t seem to cook with squid much. I find it’s quite a satisfying thing to prepare too, but that might just be me.

Wine Suggestion: We opened a really nice bottle of Pearce Road Semillon 2016 from Kilikanoon in the Clare Valley. Delicious wine which we quickly abandoned for a beer as this dish is spicy! Do try the Semillon though maybe with some cheese or something a bit less fiery.

Stir-fried Spicy Squid – serves 2-3

  • 500g squid, cleaned
  • 2 tbsp vegetable oil
  • 1 large carrot, halved lengthways and sliced
  • 1 onions, thinly sliced
  • 1 green chilli (optional), thinly sliced
  • 3 scallions (cut 2 of them into 3cm lengths and finely slice 1 to sprinkle over at the end)
  • 2 tsp roasted sesame seed oil
  • 1 tsp roasted sesame seeds

FOR THE SAUCE:

  • 2 tbsp gochujang chilli paste
  • 1 tbsp gochugaru red pepper powder
  • 1 tbsp mirin
  • 2 tsp soy sauce
  • 1 tbsp honey
  • 4 garlic cloves, crushed
  • 2½ cm piece of ginger, finely grated

Make the sauce first by combining all of the ingredients in a bowl.

Slice the body of the squid open so it lies flat. Score the inside in a criss cross pattern with a sharp knife but make sure you don’t cut through. Cut the squid into 5cm pieces, any shape will do. Cut the tentacles into similar size pieces.

Put the vegetable oil into a wok (or a large frying pan) and put over a high heat. When the oil is hot, add the carrot and onion and stir-fry for 3 minutes, tossing the whole time until starting to soften.

Add the squid, chilli, scallions and sauce, then stir-fry for another 2-3 minutes or until the squid has turned opaque. Remove the pan from the heat and stir in the sesame oil. Sprinkle the toasted sesame seeds and sliced scallions over the top to garnish.

Serve with sticky rice.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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