Ojingeo Bokkeum

Method

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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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Chef’s Tips

• Score the inside, not the outside.
• Three minutes for the squid and not a second more.
• Vegetables finished before the squid goes in.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Cold noodles
• Soju

Storage & Reheating

Best fresh. Reheating makes the squid tough.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.