Ojinguh Bokkeum (Spicy Korean Stir-fried Squid)

Tender squid rings coated in a vibrant, glossy red sauce. The scored flesh catches the spicy seasoning perfectly, while vegetables stay crisp under the high heat of the wok.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 335
• Protein: 25 g
• Carbs: 24 g
• Fat: 15 g

Ingredients

• 600 g Loligo vulgaris ( cleaned and scored )
• 1 pc Yellow onion ( sliced )
• 1 pc Carrot ( in thin matchsticks )
• 150 g Chinese cabbage ( roughly chopped )
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp White sugar
• 2 pc Garlic ( minced )
• 1 tsp Ginger ground
• 1 tbsp Sesame oil
• 1 tsp sesame seeds
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Sunflower oil
• 1 tbsp Corn syrup

Instructions

1. Squid preparation

   Clean the squid. Score the inside of the flesh with the tip of a knife without piercing, then cut into 3 cm pieces. The rings will curl beautifully during cooking.

2. Making the aromatic base

   In a bowl, mix the gochujang, gochugaru, soy sauce, white sugar, corn syrup, minced garlic, and ground ginger. This creates a thick, shiny, and fragrant red paste.

3. Stir-frying the vegetables

   Heat the sunflower oil in a smoking wok. Stir-fry the onion, carrot, and napa cabbage for 2 minutes. The vegetables should lose their rawness but remain firm.

4. High-heat squid cooking

   Add the squid and the sauce to the wok. Stir-fry over very high heat for 2 to 3 minutes maximum. The sauce reduces and coats each piece with a glossy glaze.

5. Finishing touches

   Off the heat, pour in the sesame oil and sprinkle with sesame seeds and sliced green onions. The smell of toasted sesame should be released instantly.

Chef's tips

• The secret is the wok temperature: it must be smoking hot to sear the squid without it releasing its juices.
• Do not exceed 3 minutes of cooking time for the squid, otherwise it will become rubbery.

Storage

Eat immediately. Squid toughens significantly when reheated.