Spicy Stir-Fried Squid (Ojingeo Bokkeum)
I try to alternate between cooking Korean, Vietnamese and American food each week. We went heavy on the Vietnamese for a bit so I had to break it up with a Korean dish for my husband who loves everything spicy. I like eating this dish with cold somen noodles because it balances out the heat, but it can also be enjoyed with rice.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
1 LB PRE-CUT, FLOWERED FROZEN SQUID (CAN BE FOUND AT ASIAN MARKETS)
2 TBSP OF VEGETABLE OIL
1 TBSP CORN STARCH
1/4 CUP OF WATER
1 BUNCH GREEN ONIONS, CUT INTO 2 IN PIECES
1 JALAPEÑO, SLICED
1 YELLOW ONION, SLICED
2 CARROTS, SLICED IN THIN 2 IN STRIPS
—Sauce
3 TSP GARLIC, MINCED
1 TSP MINCED GINGER
3 TBSP OF SOY SAUCE
3 TBSP KOREAN RED PEPPER FLAKES
2 TSP OF SUGAR
Instructions
Make sure squid is defrosted before starting.
Prep veggies and heat a large pan with oil. Add in all the vegetables to sauté for about 5 minutes until they soften. While cooking, combine all ingredients for the sauce in a bowl and mix well.
When vegetables are ready, add the squid and sauce and cook on high for about 5 minutes while stirring/tossing.
Mix a bowl of water and corn starch and add it in. Mix for another minute or so until thickened.
Enjoy!
