Korean recipes:
Stir-fried squid (ojinguh bokkeum)
Hot and spicy stir fried squid
Ingredients:
- 1 large squid (1 lb)
- soy sauce
- sugar, hot pepper flakes
- green chili pepper,
- carrot, garlic, onion, and green onions.
Makes 2 servings.
- Remove the squid’s intestines
- Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
- Prepare a big plate for your vegetables.
- Cut a carrot thinly and diagonally and place it on a big plate.
- Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
- Slice 1 medium size onion and put it on the plate.
- Slice 1 green chili pepper and put it on the plate.
- 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.
- Heat a pan or wok over high heat and put 1 tbs olive oil in it.
- Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
- Add squid strips and the hot paste and continue to stir fry for a few minutes
- Sprinkle some sesame oil and transfer to a serving dish and serve with rice.
Hi Maangchi. What a great blog you have. My question: How long do you finally cook the squid? Thanks & Anyong!
July 13th, 2007 at 1:12 amHi,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!
July 13th, 2007 at 6:42 amHey, 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)
July 14th, 2007 at 4:14 amyeah, that’s a very quick dish if you prepare all ingredients beforehand. You must be interested in korean cooking,too. : )
July 14th, 2007 at 10:11 amThis 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.
September 13th, 2007 at 9:01 pmHi,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
September 13th, 2007 at 10:30 pmHello 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–/
September 16th, 2007 at 10:11 pmAgasuka,
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
September 17th, 2007 at 6:58 amThere 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!
September 17th, 2007 at 2:02 pmAgasuka,
September 17th, 2007 at 7:30 pmWhile 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?
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!
February 23rd, 2008 at 2:16 amlillian,
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.
February 23rd, 2008 at 5:09 amMany 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
February 29th, 2008 at 3:37 amRuth,
February 29th, 2008 at 7:11 amWow, 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.
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
March 1st, 2008 at 11:57 pmHi, Anonymous,
March 2nd, 2008 at 12:32 amI already posted Soybean stew. Check out my recipe “Tofu stew)(Doen jang jjigae).
Thanks,
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
March 2nd, 2008 at 8:33 pmCC,
March 3rd, 2008 at 9:38 pmI 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. : )
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
March 3rd, 2008 at 11:20 pmHi,CC,
March 4th, 2008 at 7:11 amIt’s kimchi pancake. Mix chopped kimchi, water, flour, sugar, salt and make pancake. It’s very easy to make.
Thanks Maangchi!
March 4th, 2008 at 10:44 pmMaangchi, 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.
June 3rd, 2008 at 6:43 pmJames,
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.
June 3rd, 2008 at 7:57 pmI’m looking forward to seeing your baby octopus dish! (Naak ji bokkeum: 낙지볶음: long legs) or Zzu koo mi bokkeum (쭈꾸미 볶음: short legs)
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.
August 25th, 2008 at 10:50 amKate,
August 25th, 2008 at 3:46 pmYes, sure, your request is already accepted! : ) It’s called “oh jing uh bokkeum”.
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?
September 23rd, 2008 at 1:22 pmThank you so much.
Annyung Maangchi,
October 8th, 2008 at 12:49 amI 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?
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 :)
October 29th, 2008 at 11:22 amInMySeoul,
October 29th, 2008 at 6:40 pmhaha, 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. : )
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?
November 26th, 2008 at 11:12 pmI hope you have more recipes posted because they are sooo helpful! I love korean food