Introduction

Ojingeo bokkeum is a traditional Korean shellfish dish that masterfully blends squid flavors with Korean seasonings. Since its inception this savory and spicy meal has gained in popularity, particularly in coastal places like Busan, where seafood reigns supreme. When eaten with hot rice, it combines the smokey flavor of Korean spices with the delicate sweetness of fresh squid, giving a rich and delightful meal.

How to Prepare Food

To cook ojingeo bokkeum at home first stir fry squid in a hot sauce seasoned with Korean spices. The objective is to develop a meal that tantalizes your taste receptors without overloading them by combining spice, sweetness, & savory components.With each bite, the squid softens and becomes more flavorful as it cooks in the thick, savory sauce.

A wonderful lunch

Ojingeo bokkeum is a popular dish at Korean restaurants, particularly in Busan. The quality of the fish and the experience of the local restaurateurs lift the dinner to new heights. Rich in soft veggies, the sauce not only accentuates the flavor of the squid but also provides an amazing fried rice dish. Using leftover sauce to make another wonderful dish illustrates the innovation and resourcefulness of Korean culinary traditions.

Individual Touch

After eating and cooking ojingeo bokkeum in Korea, I’ve learned to like its simplicity and suppleness. Every time I taste this well known seafood dish I am brought back to the bustling streets of Busan where each restaurant has its own particular flavor. Ojingeo bokkeum demonstrates how simple ingredients may come together to form something absolutely wonderful whether consumed with people or by yourself.

ingredients

• 1 lb whole squid (1 squid)
• 2 tbsp neutral oil
• 2 green onions chopped, split
• 4 garlic cloves minced
• 1/2 tsp fresh ginger minced
• 1/4 onion sliced
• 1/4 cup cabbage sliced
• 1/4 cup carrot sliced
• 1 Korean pepper or serrano for extra spicy
• 1/8 tsp dashida (beef powder) or msg
• 3 tbsp gochugaru
• 2 tbsp spicy gochujang or mild
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp water
• 1 tbsp oligodang (sweetening syrup) or corn syrup
• 1/2 tsp sesame oil
• 1/4 tsp msg optional
• 1/8 tsp black pepper
• 1/2 tsp sesame seeds

Instructions

For the ojingeo bokkeum start by washing and slicing the squid into rings or bite size pieces. It’s vital not to make the pieces too small since they will shrink while cooking. Next combine all the spice mix ingredients in a small bowl and marinate the squid while you prepare the rest of the vegetables.

Heat a skillet with vegetable oil over high heat. Add the carrots, onions, zucchini, and scallions, and fry them until they start to wilt. Push vegetables to the sides of the skillet and add the marinated squid to the center. Stir-fry just until the squid curls up and turns opaque, ensuring you don’t burn it.

To end, sprinkle sesame oil over the entire dish. Serve ojingeo bokkeum warmed up, either as a single food or on top of grains.