Recipes

Stir-fried squid

Ojingeo-bokkeum 오징어볶음

Ingredients:

Makes 2 servings.

Directions:

  1. Remove the squid’s intestines
  2. Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
  3. Prepare a big plate for your vegetables.
  4. Cut a carrot thinly and diagonally and place it on a big plate.
  5. Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
  6. Slice 1 medium size onion and put it on the plate.
  7. Slice 1 green chili pepper and put it on the plate.
  8. Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.
  9. Heat a pan or wok over high heat and put 1 tbs olive oil in it.
  10. Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
  11. Add squid strips and the hot paste and continue to stir fry for a few minutes
  12. Sprinkle some sesame oil and transfer to a serving dish and serve with rice.

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103 Comments:

  1. Miss Kim78 socali My profile page joined 3/13
    Posted March 14th, 2013 at 6:44 am | # |

    Hi Maangchi. The dish looks great. I actually tried this recipe of yours a while back and it was fantastic. I was wondering if you had any recipes for something similar for this ojinguh-gopchang bokkeum dish…not even sure the exact name of it..but my aunt in Korea sent me a pic of it. I tried to upload it to you but not sure how. I wonder how it would taste if I added gopchang to this recipe? Do you think the same ingredients will balance out the flavors with the addition of gopchang? Or maybe it should be adjusted with other ingredients so that the ojinguh and gopchang compliment each other when combined without one overpowering the other??

  2. lmhjgsfever Hungary My profile page joined 1/12
    Posted January 12th, 2012 at 7:25 pm | # |

    I made this for dinner and it was really amazing, I love it I cannot wait to eat the leftovers for breakfast Korean style this is a link to the picture, https://picasaweb.google.com/110109869884153961552/FromPhone#5696905408936477122

  3. taxwizz Canada My profile page joined 12/11
    Posted December 4th, 2011 at 10:34 am | # |

    Question…..What kind of hot pepper flakes do you use?

  4. taxwizz Canada My profile page joined 12/11
    Posted December 4th, 2011 at 10:32 am | # |

    Please……LOSE THE MUSIC !!!!!!
    You are hard enough to understand without it.

    But….The squid looks GREAT.

    I had spicy squid bokum las night at my local sushi place, and I cannot wait to make it on my boat.

    But PEASE…….Lose the music.

  5. harry Whidbey Island, WA My profile page joined 12/10
    Posted November 17th, 2011 at 10:37 am | # |

    Made this for supper last night. It smelled so good while it was cooking and tasted even better. It is very quick and easy to make and so delicious!

    I used Anaheim pepper since korean peppers are impossible to get locally. Not too spicy and good flavor. Thank you for the great recipe, Maanchi.

  6. Boarder London My profile page joined 10/11
    Posted October 12th, 2011 at 12:20 pm | # |

    Hello, I want to make this recipe and I can’t get to the shops. Can I use a hot red chilli instead of a green one?

  7. nadine Lakewood, WA My profile page joined 8/11
    Posted August 28th, 2011 at 1:44 am | # |

    I tried this today and it turned out great! I used gochujang instead of the flakes and agave instead of sugar! It was a hit, I made it for a potluck at work and it was the first dish to go! Next time i willuse the flakes, i think the texture will be great!

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2011 at 10:25 am | # |

      oh you use agave instead of sugar. That’s a great idea! “It was a hit, I made it for a potluck at work and it was the first dish to go!” Congratulations!

  8. Dhol Barcelona My profile page joined 6/11
    Posted June 8th, 2011 at 11:38 am | # |

    Hi!

    i can’t find any hot pepper in town. but i have gochujang from a friend, can i use that instead of the hot pepper for the paste?

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2011 at 5:54 pm | # |

      yes, use hot pepper paste instead of hot pepper flakes, but hot pepper flakes are better for this recipe. If you use hot pepper paste, don’t use soy sauce because hot pepper paste is salty. Good luck!

  9. rtxizz00 My profile page joined 1/11
    Posted January 13th, 2011 at 9:26 pm | # |

    Is this the same as Nakche Bokkum???

  10. lexyoh new york My profile page joined 12/10
    Posted December 25th, 2010 at 2:11 am | # |

    i always cook this dish,my husband loves it so much,.and i do love it too..

  11. Moa Sweden My profile page joined 11/10
    Posted November 1st, 2010 at 3:40 pm | # |

    This recipe is sooo delicious! I have lots of friends here in Sweden who love your site!

  12. Amie VA My profile page joined 4/10
    Posted August 1st, 2010 at 9:45 pm | # |

    Made this dish tonight and it was sooooo good! I always orderd it in the restaurant and now that I can make it myself I am sooo happy! Thank you sooo much Maangchi!! :o)

  13. chilson London My profile page joined 1/10
    Posted June 25th, 2010 at 4:10 pm | # |

    I improvised and made Nakchi bokum. It came out delicious. It was a little too spicy for me to finish, but my Korean wife finished it. We added a little tashida and it brought out the flavor even more. Yours looked so delicious, but we usually improvise recipes to our tastes. I have made several of your recipes now, but my son dropped the digital camera, so I can’t take pictures. Hopefully we will have it replaced before too long.

    • Maangchi New York City My profile page joined 8/08
      Posted June 27th, 2010 at 9:29 pm | # |

      “we usually improvise recipes to our tastes”
      nice! You can modify the recipe according to your taste. Thank you!

  14. Lynn4949 Singapore My profile page joined 4/10
    Posted June 13th, 2010 at 1:06 am | # |

    Hi Maangchi,
    The Hot Paste which you used it in this recipe, can I use the ready Hot Pepper Paste instead? Please advise. Thank you for sharing.

    • Maangchi New York City My profile page joined 8/08
      Posted June 13th, 2010 at 9:36 am | # |

      “ready Hot Pepper Paste”? I don’t know what it is. Freshly made hot paste gives the the best result.
      “Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar”

      • Lynn4949 Singapore My profile page joined 4/10
        Posted June 13th, 2010 at 12:48 pm | # |

        Hi Maangchi,
        Thank you for fast reply.. The ready hot pepper paste that I mentioned is the Korean Hot Pepper Paste in the plastic container and sold in the supermarket.. It is because I may run out of hot pepper flakes..Thank you.

  15. Indonesia-Eats My profile page joined 5/10
    Posted May 6th, 2010 at 1:49 am | # |

    Thanks for the recipe! I used to have this at the Korean restaurant in Winnipeg.

  16. 3cia Indonesia My profile page joined 4/10
    Posted April 25th, 2010 at 4:22 pm | # |

    Hi, maangchi
    i try this recipe like two days ago, but i use hot pepper paste instead of flakes (i have to go to other district if i am about to use flakes >.<). anyway, the sauce turns out to have similar taste with ddukbokki, is that right? and, instead of serving it with rice, i add ramen noodles in it.

    unfortunately, i can't show you my cooking because my boyfriend and I dug on it right after it was ready. (blush) we're just too excited to taste it.

    • Maangchi New York City My profile page joined 8/08
      Posted April 25th, 2010 at 4:37 pm | # |

      yay, it sounds like you made delicious ojingeobokkeum. Adding ramen noodles to this dish sounds great! “my boyfriend and I dug on it right after it was ready..” lol!

  17. Anne My profile page joined 4/10
    Posted April 22nd, 2010 at 7:46 pm | # |

    Hi Maangchi,

    I love your cooking. I made this dish tonight and it was sooo good! My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out! I also had to add more sugar. My husband and I like it on the sweeter side. I don’t know exactly how much I added but i think it was more than double. Thanks for your expert videos. My husband wouldn’t have known how to cut that thing without your help! Thanks again Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2010 at 6:23 pm | # |

      “My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out!” haha! Thank you for your update! I can imagine you and your husband’s battle with the dead squid in the kitchen!
      Happy cooking! ^^

  18. twobacas My profile page joined 3/10
    Posted March 21st, 2010 at 12:05 pm | # |

    Hi I was watching your video and I have question on the measurements.
    I’m questioning the soy sauce-in the video you call out everything in spoons then in the instructions you say 2 1/2 Tbs. What’s correct
    2 1/2 Tbs or 5 spoons . I’m assuming that the spoon you are using is about the size of a Tablespoon. Tks

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2010 at 1:11 am | # |

      yes, use measuring tbs which is more exact. Forget about spoon! I usually use regular spoon instead of measuring spoon during my usual cooking, but I can’t provide exact measurement with regular spooning. For example, when I scoop (1 spoon) hot pepper paste, it can be from 2-6 tbs depending on how much I scoop at the time.

  19. ztawan My profile page joined 2/10
    Posted March 2nd, 2010 at 12:15 pm | # |

    Hi Maangchi,
    Would it be ok to use shrimps instead of squid?

    • Maangchi New York City My profile page joined 8/08
      Posted March 2nd, 2010 at 12:29 pm | # |

      yes, I think so, why not! My friend used chicken breast instead of squid. She said it turned out very delicious! Smart cooks are everywhere. ; )

  20. Sandy
    Posted January 2nd, 2010 at 9:52 pm | # |

    Hi Maangchi! I was wondering if for the stir fry you could use hot pepper powder instead of the flakes?

  21. Malka
    Posted December 27th, 2009 at 2:09 pm | # |

    Hi Maangchi. Just wanted to let you know that I made this dish tonight with a shortage of vegetables but heavy supply of squid! It was delicious. Thanks for the great recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted December 27th, 2009 at 5:08 pm | # |

      I bought squid today! : ) Reading your comment is motivating me to cook this dish for myself!

  22. ROSALIE
    Posted December 26th, 2009 at 9:51 pm | # |

    your website helped me a lot in learning how to cook korean dishes, hopefully many more recipes that i can select which reach my budget…more power & JESUS LOVES YOU!

  23. May
    Posted December 7th, 2009 at 4:53 pm | # |

    Hi,

    I looked up this recipe after hearing a famous korean star talking about it. It sure does look delicious. I was just wondering if this recipe is best to use squid or can I use another type of meat like chiken? please let me know?

    • Maangchi New York City My profile page joined 8/08
      Posted December 7th, 2009 at 7:59 pm | # |

      My friend said she replaced the squid with sliced pork and it turned out great. Chicken, why not?

  24. Konni
    Posted December 7th, 2009 at 3:06 pm | # |

    Hi Maangchi,

    when I was in Korea I ate some similar dish. I guess it was dried cuttle fish with some sauce on it.
    It looked like the dried cuttle fish snack, except it was red and little sticky (like myeolchi bokkeum) and was used as side dish.
    There were no veggies or something in.
    Do you know the name of this dish and can you tell me how to make it?

    • Maangchi New York City My profile page joined 8/08
      Posted December 7th, 2009 at 8:04 pm | # |

      oh, it’s “mareun ojinguhchae bokkeum” :”마른 오징어채 볶음” in Korean.
      Ojinguh is squid and chae means shredded stuff, so the side dish is made with shredded dried squid.

      The recipe will be posted in the future. It’s one of popular Korean lunch box side dishes.

      • Konni
        Posted December 9th, 2009 at 10:49 pm | # |

        Maangchi, you are the best!
        I am awaiting this one… :)

        I tried so many of your recipes by now and they are all so delicous!!

  25. josie
    Posted November 30th, 2009 at 9:51 pm | # |

    Hi Maangchi,
    I love all your recipes because they’re so easy to make. I just finished cooking this dish but my squid came out tough and a bit bitter. Do you have any recommandations or tell me what I did wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 9:24 am | # |

      Maybe you cooked the squid too long? I don’t know about the bitter taste. It is not supposed to be bitter. Check the taste of all the other ingredients, please.

      • josie
        Posted December 1st, 2009 at 6:02 pm | # |

        Hmm, maybe I will try rubbing some lemon on the squid first and not over cook it. I remember the squid being very tender and flavorful at the restaurants and I cant seem to get it that way.. But I will keep trying, thank you for all your energy to help others cook =D

  26. Bryan
    Posted November 30th, 2009 at 9:29 pm | # |

    Hi Maangchi,

    Hi! Im a newbie at cooking and Im not good at proportions,too. I would like to try this out and make a serving for 8 people. What changes do I have to make to the ingredients?

  27. Eileen
    Posted October 14th, 2009 at 5:14 am | # |

    Hi Maangchi!

    I really want to try this dish at home but i only have hot pepper paste. Can i use hot pepper paste instead of hot pepper flakes or chilli powder? By the way this looks really delicious, hope that i could cook it soon ^^

  28. chris
    Posted June 9th, 2009 at 1:12 pm | # |

    this is just an awesome recipe. i’ve just cooked it at a friend’s place and we were both delighted.
    imagine that, a German guy showing how to cook Korean food to a Swedish guy. :)
    i’ve also added a touch of ginger and fish sauce, garnished the whole thing with seaweed cut into thin strips and the outcome was amazing.
    everyone, have a go at this one, it’s simple to make and most lovely to eat.
    thanks maangchi! :)

  29. Mary
    Posted May 23rd, 2009 at 12:31 pm | # |

    Hi Maangchi!

    So far I have made mandu and sweet and crispy chicken wings. Both came out really good except for the chicken wings because I used corn starch powder instead of starch powder, but it still came out really yummy.

    The next dish I want to try is this stir fried squid dish. I have all the ingredients but I bought chili powder instead of hot pepper flakes.

    can I use the chili powder or can I replace it with hot pepper PASTE (since I have some)?

    Thank you so much!!!

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2009 at 4:37 pm | # |

      wow, it sounds like you are busy cooking Korean food these days!
      You can use either starch powder or corn starch powder. It doesn’t matter.

      And for your stir-fried squid dish, you can use chilli powder, too.

      • Mary
        Posted May 26th, 2009 at 5:23 am | # |

        it came out really good!! hehe next im going to try bibimbap!!

        really corn starch doesn’t matter? hmmm maybe the oil wasnt hot enough (i used olive oil) thats why the chicken wasnt crunchy or crispy.

        i love your website and my family thinks your sweet and crispy chicken wings are the BEST!!!

  30. Ting
    Posted May 20th, 2009 at 5:20 pm | # |

    Dear Maangchi:
    I am just wondering if I wanna make this dish using frozen octopus legs, do I need to thaw them, or boil them first? TIA!
    I have tried to cook so many recipes from your website. Let me tell you, we have so many authentic korean restaurants here in Toronto, but my friends say that your recipes are totally restaurant-grade, if not better. Please come to toronto and hold some cooking classes, I will be the first one to register! You are truly an amazing woman, it’s so generous of you to share your recipes with us, thank you so much!

    • Maangchi New York City My profile page joined 8/08
      Posted May 20th, 2009 at 8:16 pm | # |

      Thaw it out and use it. Thank you very much! If I visit Toronto, I will post about it on my blog.

  31. Lyndal
    Posted May 18th, 2009 at 5:38 pm | # |

    Maangchi, this is so great. I ALWAYS order hot squid at Korean restaurants and have been dying to cook it on my own because they are costly on the menu! I wanted to ask you about the hot sauce paste that you made – is it the same as ‘gochujang’ sauce sold in Korean stores?

    • Maangchi New York City My profile page joined 8/08
      Posted May 18th, 2009 at 9:15 pm | # |

      no, it’s not gochujang. I posted how to make the hot paste sauce in the recipe. “Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.”

      • Lyndal
        Posted May 19th, 2009 at 9:41 pm | # |

        Hi again Maangchi – tried making this tonight and it is wonderful! Tastes just like the Korean restaurant’s! The only thing I didn’t have was sesame oil but I had sesame seeds and added those as a garnish. Thank you for this wonderful recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted May 19th, 2009 at 9:48 pm | # |

      oh, my, Lyndal, thank you very much for letting me know about your successful spicy squid dish making!

  32. Jeff
    Posted April 29th, 2009 at 1:21 pm | # |

    That looked really good! I’ve never seen anyone prepare a large squid before so thanks for demonstrating how to clean one. It was so nice to hear those Morrissey songs while watching you make that great food!

  33. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2009 at 5:52 pm | # |

    I think frozen squid is usually fresh enough. I choose firm, shiny, and a little blue and gray.

  34. Heather
    Posted January 25th, 2009 at 9:43 am | # |

    I made this dish and it is delicious! I used several small squid instead on the big squid you used becuase that was what I had. I bought the squid frozen. One of the squid tasted much fishier than the others when I was eating it, which makes me think that perhaps it was older. How do you tell which squid are the best and freshest?

  35. Bokchoy1489
    Posted November 26th, 2008 at 11:12 pm | # |

    maangchi i love your website!! after sooo many times I wanted to give up on making kim chi, but oh my….the kim chi is great!! I found out that my problem was overdoing the pepper mixture on the cabbage leaves. I love making kim chi jiggae, but sometimes i think it is somewhat a light bitter taste? is that how it should be?
    I hope you have more recipes posted because they are sooo helpful! I love korean food

  36. Maangchi New York City My profile page joined 8/08
    Posted October 29th, 2008 at 6:40 pm | # |

    InMySeoul,
    haha, you must really like spicy food. How about using 5 tbs of hot pepper flakes?
    Using chicken for this recipe is brilliant! Thank you so~ much for proofreading! I updated it now. : )

  37. InMySeoul
    Posted October 29th, 2008 at 11:22 am | # |

    Hi Maangchi!!
    I made Ojinga Bokkeum last night, with a slight variation…I used chicken instead of squid. It turned out great, except I would like it spicier. I also think I should have marinated the chicken so the spicy sauce soaks all the way through the meat. How would you recommend making it spicier? Add more of the “pepper paste”?

    Also, On your recipe for this dish you forgot to put “Carrots” as part of your ingredient list :)

  38. Thays
    Posted October 8th, 2008 at 12:49 am | # |

    Annyung Maangchi,
    I loved the recipe!
    I can’t wait to learn more korean dishes.
    My boyfriend is korean and he was happy that i knew how to cook a korean dish. And it’s all thanks to you.
    Thank you for all your hard work and great videos.
    Is it hard to acquire red pepper paste?

  39. Quyen
    Posted September 23rd, 2008 at 1:22 pm | # |

    Hi Maangchi, how are you? I’ve looked through your website. I’m very thankful and excited in learning your receipes. But I would like to ask you for a favor that can you please check to see if there’s any video on how to make bibimbap and side dish spicy baby octobus please. I’ve tried to watch them online, however, they didn’t work. Can you please double check to see if there’s any network problem?
    Thank you so much.

  40. Maangchi New York City My profile page joined 8/08
    Posted August 25th, 2008 at 3:46 pm | # |

    Kate,
    Yes, sure, your request is already accepted! : ) It’s called “oh jing uh bokkeum”.

  41. Kate
    Posted August 25th, 2008 at 10:50 am | # |

    Hi there,
    Please add seasoned schredded squid on your next list of recipes to share. I had some at a Korean restaurant recently. It was a sweet (probably from added sugar)and spicy side dish; it was red in color and delicious. I wish I can remember what it’s called. I hope you know which one I am talking about.

    Thank you.

  42. Maangchi New York City My profile page joined 8/08
    Posted June 3rd, 2008 at 7:57 pm | # |

    James,
    You can use baby octopus for this recipe, too. I would use more green onions.

    There are 2 kinds of baby octopus: with long legs and short legs. Don’t forget to take a photo to show the dish to me and others.
    I’m looking forward to seeing your baby octopus dish! (Naak ji bokkeum: 낙지볶음: long legs) or Zzu koo mi bokkeum (쭈꾸미 볶음: short legs)

  43. james
    Posted June 3rd, 2008 at 6:43 pm | # |

    Maangchi, I’m gonna make this recipe with baby octopus. You got any tips for me? I’ve never cooked octopus before. I guess I’ll just prepare it like you would the squid. I hope it doesn’t turn out too tough.

  44. cc^^
    Posted March 4th, 2008 at 10:44 pm | # |

    Thanks Maangchi!

  45. Maangchi New York City My profile page joined 8/08
    Posted March 4th, 2008 at 7:11 am | # |

    Hi,CC,
    It’s kimchi pancake. Mix chopped kimchi, water, flour, sugar, salt and make pancake. It’s very easy to make.

  46. cc^^
    Posted March 3rd, 2008 at 11:20 pm | # |

    Maangchi, I found a website that has the picture of the side dish I was talking about ^^

    http://donnacooks.wordpress.com/2007/10/30/korean-bbq-in-carrollton-kalbee-house/

    Its the middle one, on the description I read, it says tofu square with soy sauce reduction?

    Sorry to annoy you with this ^^;;

    and Thanks! :D

  47. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2008 at 9:38 pm | # |

    CC,
    I have no idea what it could be.
    Next time you see the dish at a korean restaurant, ask them what it is. You make me very curious about the dish now. : )

  48. cc^^
    Posted March 2nd, 2008 at 8:33 pm | # |

    Hi Maangchi,

    You are a legend ^__^

    I went to this Korean Restaurant and they have this side dish look like either fishcake, or tofu? It is orange in color and thinly sliced..I love it very much but I have no idea what it is and how to cook ^^;; Do you have any idea what that is? and how to cook? :) Sometimes they dont have that side dishe and I will feel sooo disappointed..

    Thanks Maangchi :D

  49. Maangchi New York City My profile page joined 8/08
    Posted March 2nd, 2008 at 12:32 am | # |

    Hi, Anonymous,
    I already posted Soybean stew. Check out my recipe “Tofu stew)(Doen jang jjigae).
    Thanks,

  50. Anonymous
    Posted March 1st, 2008 at 11:57 pm | # |

    Dear Maangchi,

    Thank you for uploading the ingredient list. Very useful indeed. By the way, could you teach us how to make soy bean stew?

    Thanks

  51. Maangchi New York City My profile page joined 8/08
    Posted February 29th, 2008 at 7:11 am | # |

    Ruth,
    Wow, very quick!
    Last night I posted the pictures of korean ngredients and you already saw it.
    Yes, the hot pepper paste (gochujang) is used for bibimbap.
    I’m glad you are happy about the noodle picture.

  52. Anonymous
    Posted February 29th, 2008 at 3:37 am | # |

    Many thanks for putting up the photos under the new section “ingredients’, they are very useful (esp the jja jjang noodle which I have taken a closer good look, but still searching hard!). Is gochujang the paste used in bibimbap please?

    ruth

  53. Maangchi New York City My profile page joined 8/08
    Posted February 23rd, 2008 at 5:09 am | # |

    lillian,
    I can’t help smiling while reading your question.

    I’m sure it is “Hong Uh Hwae”,pickled ray fish. Most Koreans love the dish including me!

    Actually I have never seen any westerner who likes the dish. : ) It’s very popular food in southern part of South Korea.

  54. Lillian
    Posted February 23rd, 2008 at 2:16 am | # |

    Hi Maangchi,

    I’m wondering about a kind of kimchi (or maybe it’s something else) that I find at the Korean restaurant. I don’t like it :P, even though I try it every time, and I really want to know what it is.

    It’s served along with all the little dishes that come with a meal, like the kimchi and radish. It probably a type of preserved fish. It has long, tan-colored strips that are a bit spongy and slightly chewy and taste fishy. There are also some green onions and things mixed in. Do you know what this is?

    Maybe if I know what it is I can ask them not to put it on my tray so that it doesn’t go to waste next time. Thank you for satisfying my curiosity!

  55. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2007 at 7:30 pm | # |

    Agasuka,
    While reading your explanation about what it looks like, I feel hair rising. oops! : ) You said it has something looking like teeth inside of tentacles? Awww!
    funny story. Where do you live? Do you have some korean friends around you there?

  56. Agasuka
    Posted September 17th, 2007 at 2:02 pm | # |

    There were frozen legs only, no head. The legs were long and think! I needed to peel off the suckion cups from the legs… I saw something like teeth inside those cups…

    He was not my real uncle, just a married Korean old man, therefore, I assume he expects extra respect from me.

    Since he is older than me, I will not argue whether it was squid/octopus… He said it’s squid, then it must be squid (by words), on my mind, it’s still octopus. Ha ha!

  57. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2007 at 6:58 am | # |

    Agasuka,
    Yeah, you are right. It must be octopus. What did its head look like? Squid’s head looks like triangle and octopus’s head looks like circle shape. : )

    Anyway, I saw the pictures of your dish on your blog. It looks very delicious. I tried to see it very carefully to find out what it is, but it was not successful. lol,

    You chopped it and cooked with other ingredients.

    You called the korean man who gave you the seafood “Aa Juk See”. Omit “k” from “Juk”. It will be pronouced “Aa Jeo See” Anyway Aa Jeo See means any married man.

    Uncle is “Sam Chon”.

    Thanks

  58. Agasuka
    Posted September 16th, 2007 at 10:11 pm | # |

    Hello Maangchi,

    A Korean A Juk Ssi(uncle) gave me a big block of frozen ‘squid’ which he fished. He said it was squid, but I believe it was octopus, since the legs are so thick (~3 cm).

    Anyway, he instructed me to cook it with ramen noodles… I was … huh??? !!! ???

    So today, I cooked it in a traditional chinese way but add a touch of Korean fusion into it.

    Stir fried ‘Squid/octopus’ legs in Chinese Garlic Black bean sauce with Korean twist

    Ginger, Garlic, Lee Kum Kee Brand Garlic Bean Paste, Go Chu Jang, Onion, Green chili pepper, Green Onion, a LOT of sesame oil, sesame seed

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/

  59. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2007 at 10:30 pm | # |

    Hi,Sandy,
    Your squid dish looks so delicious! I’m very glad to see your well-made squid dish! And also your kimchi! omg, you are not going to buy a jar of kimchi anymore.
    I also found some pictures of fruit that you posted. Actually a good quality of dragon fruit is very delicious. I did not like durian when i tasted for the first time in Indonesia. It smelled like garlic. But now I think I like it now. : ) A few months ago, I had frozen durian here and it was like ice cream.

    I hope many people visit your blog to see the picture of your squid dish.

    Thanks

  60. Sandy
    Posted September 13th, 2007 at 9:01 pm | # |

    This is the fourth recipe I’ve tried from your site and each one has turned out wonderfully and more authentic than anything I’ve gotten out of a cookbook. I’ve posted pics on http://sprater.livejournal.com/7529.htmlI love coming back again and again to your site to learn all the new recipes.

    Thank you so much for all the time and effort you put into your videos.

  61. Maangchi New York City My profile page joined 8/08
    Posted July 14th, 2007 at 10:11 am | # |

    yeah, that’s a very quick dish if you prepare all ingredients beforehand. You must be interested in korean cooking,too. : )

  62. Andreas
    Posted July 14th, 2007 at 4:14 am | # |

    Hey, thanks. So it’s kind of fast, actually! I was never sure how long, because of the squid’s texture. Today Bulgogi & Bujingae is on the menue. I’ll try my best :O)

  63. Maangchi New York City My profile page joined 8/08
    Posted July 13th, 2007 at 6:42 am | # |

    Hi,Andreas,

    You are my first commenter in this blog. Welcome and thanks!

    It will take about 10 minutes for you to cook this squid dish after you prepare all the materials.

    Anyoung!

  64. Andreas
    Posted July 13th, 2007 at 1:12 am | # |

    Hi Maangchi. What a great blog you have. My question: How long do you finally cook the squid? Thanks & Anyong!


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