I’m personally not a big fan of squid but wanted to serve it to my guests at the fourth Korean dinner I organized last week. So this is a trial version I made at home. It turned out great, even I liked it! All the guests loved it too!
The recipe for Stir-fried squid (ojingeobokkeum: 오징어볶음) is here!
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Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Hi Maangchi,
when my husband returned from a visit to a Korean friend in 2001, he brought a need for 한국 음식 from Korea! Therefore, he took me to a Korean restaurant (“Seoul”) here in Munich. At that time, it was ISPO; so, they had a special menu-card with really original Korean dishes. One of them was 돼지 불낙 (quite similar!). Every few minutes, the 아줌마 wanted to know if it wasn’t to hot and was positively surprised that we hadn’t exploded yet… ;-D – and handed us a recipe for Kimchi afterwards. Needless to mention that we went there quite often later on.
We ordered 돼지 불낙 a week ago at the same place! The occasion was rather sad, but the evening was really comforting – the owners know and like us.
Bye, Sanne.
This video recipe was my first video on YouTube in 2007! The reason I chose it as my first video was that everybody loved it whenever I made this. It’s great you made this and your guests loved it. Congratulations!