Ojingeo Bokkeum Recipe

Prepare the squid

If your squid is whole, separate the body (mantle) from the head and tentacles. Remove the clear cartilage, thin skin if desired, and wash. Pat dry. Slice the body into 1/2-inch rings or make cross-hatch cuts on the inside and slice into strips; cut tentacles into bite-size pieces. Aim for about 3 to 4 cups of prepared squid.

Prepare vegetables

Slice the onion into 1/2-inch wedges, julienne the carrot, chop the cabbage into bite-size pieces, and cut the green onions into 1 1/2-inch lengths. Have everything ready because the cook time is short.

Heat the pan

Place a large nonstick skillet or heavy frying pan over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering.

Sear squid briefly

Add the prepared squid to the hot pan in a single layer. Stir-fry 1 to 2 minutes just until the edges begin to curl and the squid turns opaque — do not overcook. Remove squid from the pan and set aside on a plate.

Make the sauce

While the squid rests, whisk together 3 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon rice wine (or mirin), 1 teaspoon sugar, 1 teaspoon minced garlic, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and 3 tablespoons water (or stock) in a small bowl until smooth. Taste and adjust heat or sweetness as desired.

Cook vegetables with sauce

Return the pan to medium-high heat (add a touch more oil if the pan is dry). Add the sliced onion and carrot and stir-fry 2 to 3 minutes until they begin to soften. Add the cabbage and continue to cook 1 to 2 minutes until cabbage slightly wilted. Pour the prepared sauce over the vegetables and stir to coat, allowing it to bubble and thicken for about 1 to 2 minutes.

Combine squid and finish cooking

Return the seared squid to the pan and toss to coat with sauce and vegetables. Stir-fry together 1 to 2 minutes — just long enough for the squid to finish cooking and the flavors to meld. Add the green onions during the last 30 seconds and toss. If the sauce is too thick, add 1 to 2 tablespoons water to loosen.

Transfer Ojingeo Bokkeum to a serving plate. Drizzle the optional 1 teaspoon sesame oil over the top, sprinkle with toasted sesame seeds, and serve immediately with cooked rice.