Ojingeo Bokkeum

Build the Meal Around Ojingeo Bokkeum

• Steamed rice
• Cold noodles
• Soju

Sides from the same cuisine on this site: Kimchi Fried Rice.

How to Make Ojingeo Bokkeum

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1. Open the squid tubes out flat and score the inside surface in a diamond pattern, cutting halfway through.

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2. Cut into 4 cm pieces and keep the tentacles whole.

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3. Mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic and ginger into a sauce.

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4. Heat the vegetable oil in a wok over the highest heat.

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5. Add the onion and carrot and stir-fry 2 minutes.

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6. Add the courgette and stir-fry 90 seconds.

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7. Pour in the sauce and let it bubble for 1 minute.

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8. Add the squid and stir-fry 3 minutes only, until it curls and turns opaque.

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9. Add the spring onions and toss once.

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10. Take off the heat, stir in the sesame oil, scatter the sesame seeds and serve at once.

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Worth Knowing Before You Cook

Score the inside, not the outside.

Three minutes for the squid and not a second more.

Vegetables finished before the squid goes in.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

Best fresh. Reheating makes the squid tough.

Ojingeo Bokkeum Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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