Korean 15 min

Spicy Korean Squid Stir-Fry (Ojingeo Bokkeum)

Name: Spicy Korean Squid Stir-Fry (Ojingeo Bokkeum)
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 lbs fresh squid, cleaned and cut into rings and tentacles; 3 tablespoons gochujang; 1 tablespoon gochugaru; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 4 cloves garlic, minced; 1 teaspoon ginger, grated; 1 medium onion, cut into wedges; 1 medium carrot, julienned; 4 green onions, cut into 2-inch pieces; 2 tablespoons vegetable oil; 1 tablespoon toasted sesame seeds

seafoodspicydairy-freehigh-protein

Ingredientsfor 2

280

Cal

28g

Protein

18g

Carbs

10g

Fat

11.5 lbs fresh squid, cleaned and cut into rings and tentacles
23 tablespoons gochujang
31 tablespoon gochugaru
42 tablespoons soy sauce
51 tablespoon sesame oil
61 tablespoon sugar
74 cloves garlic, minced
81 teaspoon ginger, grated
91 medium onion, cut into wedges
101 medium carrot, julienned
114 green onions, cut into 2-inch pieces
122 tablespoons vegetable oil
131 tablespoon toasted sesame seeds

Order ingredients on Instacart

Instructions

1
Score squid bodies in a crosshatch pattern, cutting about halfway through — this causes the squid to curl attractively when cooked and increases the surface area for sauce absorption. Pat very dry with paper towels.
2
Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger into a sauce. The sauce should be thick enough to cling to the squid.
3
Heat wok over very high heat until smoking. Add oil. Add squid and cook undisturbed for 1 minute — do not stir, let it develop char. Toss once, cook 30 more seconds. Squid cooks in minutes and becomes rubbery if overcooked.
4
Add onion and carrot. Toss with the squid over high heat for 2 minutes. Pour sauce over everything and toss constantly for 1–2 minutes until the squid and vegetables are coated and the sauce caramelizes slightly.
5
Add green onions, toss 30 seconds. Remove from heat. Sprinkle with sesame seeds. Serve over steamed rice. Squid should be tender with a slight chew — not rubbery.