Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It’s spicy Korean stir-fried squid, one of my all-time favorite dishes. It’s easy to make that if you do it once you’ll probably be able to make for the rest of your life! : )
This recipe is very special to me because it’s the first one I ever shared on YouTube, on April 9, 2007. I filmed it with a very simple point-and-shoot camera (Sony Cybershot DSCW50) so the quality is not very good, and I used music that was protected by copyright, which YouTube later removed. This video really needed a remake in HD.
I was living in Toronto, Canada at the time, and I never would have known that I would still be cooking Korean food on YouTube so many years later. But I’ve met so many wonderful people around the world through my videos that it’s truly one of the best decisions I ever made in my life.
This dish is incredibly easy to make once you get the ingredients together. I’ve been making it so long I don’t even remember where I learned it! It’s like a part of me. And I don’t remember why I decided to make a video about it except that me and my Korean coworkers used to go to a Korean restaurant all the time in Toronto and eat ojingeo-bokkeum there. They all loved it, but I thought to myself: “Mine is better.”
You can use more or less hot pepper flakes, depending on how spicy you like it, and you could substitute squid for chicken, or even king oyster mushrooms if you’re a vegetarian.
Good luck with making delicious ojingeo-bokkeum!
Ingredients
- 1 pound cleaned squid, cut into bite size pieces (about 2″ x ½”)
- 2 tablespoons of vegetable oil
- 1 tablespoon potato starch
For seasoning paste:
Vegetables:
- 12 green onions, cut into 2 inch long
- 1 green chili pepper, sliced
- 1 medium onion (about 7 ounces), sliced
- 1 small carrot (about ½ cup worth), sliced into thin strips (about 2″ x ½”)
Directions
Make slurry
- Combine the potato starch and ¼ cup water in a small bowl and mix well.
Make seasoning paste
- Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
Stir fry!
- Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent.
- Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque.
- Mix in the slurry and cook for 30 seconds.
Serve
- Serve right away as a side dish for rice.
Posted on Monday, April 9th, 2007 at 4:08 pm.
Last updated on July 23, 2017.
Tagged: easy squid recipe, 오징어, 오징어볶음, korean food, Korean recipes, korean squid dish, Korean style stir-fried squid recipe, ohjinguh, ojingeo bokkeum, ojingeobokkeum, ojinguh-bokkeum, spicy squid dish, spicy stir-fried squid, squid recipe, squid recipe Korean, stir fried squid, Stir-fried spicy squid
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Maangchi,
I had the pleasure of watching your videos pretty early on since the summer of ’07. Such a fantastic journey you’ve had thus far, and also what great resources you’ve given to the world!
In the post, it says your first video was April of 2017, you must have meant 2007!
Yes! That’s right! I just fixed it now. Thank you very much, Mikura!
nice post
10 Year Anniversary. Congratulations Maangchi. Here is my Spicy Stir-fried Squid. I used only head and tentacles (I’m lazy today next time I will use whole squid). Also I added some zucchini. Absolutely delicious. I will definitely be making Ojingeo-bokkeum again.
See full size image
After cooking the recipe Maangchi’s food really does give the same joyful expression of deliciousness she has while eating. I can make the same expression because the flavors really does taste that delicious! So yummy! Made this without the red pepper flavors. Did put in the green hot pepper which makes it spicy kick too. Super super delcious and easy, even got past the cleaning squid part. Thank you Maangchi!