Best 5 Spicy Stir Fried Squid Ohjing Uh Bokkeum Recipes
Indulge in the delightful flavors of Spicy Stir-Fried Squid, a tantalizing Korean dish that combines the tender texture of squid with a vibrant and spicy sauce. This delectable dish, also known as Ohjing-uh Bokkeum, is a symphony of flavors that promises to awaken your taste buds. With its fiery kick, it's a perfect choice for those who enjoy a bit of heat in their meals. The recipe includes various options to suit different dietary preferences, including a vegetarian version made with tofu.
Let's cook with our recipes!
SPICY STIR FRIED SQUID (OHJING-UH BOKKEUM)
Serve with rice and kimchi. This dish can also be made with octopus, in which case, it would be called nakji bokkeum.
Provided by threeovens
Categories Squid
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Clean squid and slice into thin strips, about 2 inches long (not rings); set aside.
- In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
- Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
- Slice the onion and bell pepper into thin strips.
- Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
- Stir in the squid and sauce; stir in the bell pepper.
- Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly), about 4 to 6 minutes.
- Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.
SPICY STIR-FRIED SQUID (OHJING-UH BOKKEUM) RECIPE
The fact that we have a word in Korean, " anju," specifically for types of food that one eats with alcohol, should give a good indication of how much Koreans love to drink. The drink of choice can be mekju (beer) or makgeolli (a cloudy, unrefined rice wine), but it's usually soju, a clear distilled alcohol, traditionally made from rice and most often compared to vodka.I'm not sure which came first, the drinking or the snacking, but Koreans never drink without having something as an accompaniment. Be it peanuts, dried squid or flattened dried fish (what my siblings and I affectionately called "fish jerky"), something has to be eaten with one's alcohol.Anju isn't just limited to dried fish and peanuts. It has developed into a wide array of menu options. Modern Korean drinking establishments may feature dishes as varied as fried chicken and nakji bokkeum (slices of tender octopus cooked in a sauce spiced with fiery gochujang and plenty of garlic). Some Korean bars and nightclubs (even those in Los Angeles' Koreatown) require patrons to buy platters of anju with their drinks.Anju comes in many shapes and flavors. Platters of fresh fruit go well with sweet fruit wines or the more contemporary soju cocktails. Salty chips, beef jerky, dubu kimchi (tofu and kimchi), spicy raw crab ( gyejang) or ddeokbokki (spicy rice cake sticks) are good with beer. Some people like any kind of flat cakes ( jeon or buchingae) or steamed pig's feet ( jokbal) with their soju.Alcohol was distilled for medicinal purposes, but it also was used as a way to create stronger social bonds. When guests visited someone's home, it was customary to offer some homemade brew and some anju.Among the beneficiaries of such Korean hospitality were the traveling folk musicians and farmers' bands, who would go from village to village providing entertainment for food and a place to sleep.My father remembers summers in the village where he grew up. Everyone would pool together enough money to buy a cow or a pig for a big communal roast. The innards would be saved to serve as anju for the roving folk musicians.Even in modern society, drinking with Koreans requires a certain type of etiquette and quite a bit of endurance. Friendships and business deals are started or even solidified over drinks.Here are some simple rules to follow when drinking with Koreans.* First and foremost, never pour your own drink. Someone will always pour your beverage for you and you must pour for others. In general, it's the youngest or the lowest-ranking member of the group who must be diligent in making sure that everyone's glasses are not empty.* Also, turn away when drinking in front of someone older or of higher ranking than you. It's considered rude to drink brazenly in front of elders or someone higher on the corporate ladder.* There is also the unwritten rule of " o-cha," which means five rounds of drinking or drinking in five different locations. This is where endurance comes in. Because it's considered rude to refuse a drink when someone older than you offers it, it's best to pace oneself.That's when the anju comes in handy.Round one ( il-cha) starts with dinner and usually soju. Round two ( i-cha) may be at a bar for some anju, like fried chicken, and some beer or whisky. Round three ( sam-cha) is usually just another bar for more beer or soju. Round four ( sa-cha) is usually at a noraebang (private karaoke "singing" room). Round five ( o-cha) wraps up the evening at a nightclub or disco for a few more libations and anju with some dancing, for those who are still standing.Koreans believe that eating something spicy and/or salty, or both, helps absorb some of the alcohol. I'm not sure if that's the case, but drinking on an empty stomach is never a good idea, especially if you've jumped on the Korean o-cha train.Once my husband and I took a trip to Jeju-do (South Korea's southernmost island) with my mom's godmother and her friend -- two 5-foot-nothing Koreangrandmothers with the stamina of the Energizer bunny.After a day of hiking up volcanoes and exploring the rocky coasts of the island, we settled in for what I thought would be a quiet evening. From their huge old-lady purses, Godmother and her friend pulled out cold cans of beer, dried anchovies ( myeolchi) and little containers of gochujang (Korean chile paste) for dipping. I wouldn't have been surprised if they had pulled out an entire mini-fridge.Godmother soundly kicked our butts on Go-Stop (a Korean card game, also known as hwato). Then, she broke out in such a good rendition of "Johnny Guitar" that I almost forgot that she didn't speak a lick of English. Such was the magic of just a little bit of Korean beer and some anju.
Provided by Cecilia Hae-Jin Lee
Categories APPETIZERS, FISH & SHELLFISH, MAINS, SAUTE/STIR-FRY
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Clean and slice the squid into thin pieces about 2 inches long. Set aside.
- In a small bowl, whisk together the soy sauce, chile paste, sugar, chile powder, sesame oil and ginger. Set aside.
- Slice the carrot into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal, into about 2-inch lengths. Slice the onion and bell pepper into thin strips.
- In a large skillet, heat the vegetable oil over medium-high heat until hot. Add the garlic and cook, stirring frequently, until aromatic, about 1 minute. Stir in the onion and carrot and cook to soften slightly, 2 to 3 minutes, then stir in the squid and the sauce. Stir in the bell pepper. Cook the squid, stirring frequently, just until cooked (the squid will turn opaque and curl slightly), 4 to 6 minutes.
- Stir in the green onions and cook for an additional minute to marry the flavors, then remove from heat.
- Serve immediately, sprinkled with toasted sesame seeds, if you wish.
OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)
Ojingeo bokkeum is a spicy stir-fried squid. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple ingredients.
Provided by Hyosun
Categories Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Combine all of the sauce ingredients in a small bowl.
- Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
- Mix the squid with the seasoning mix and marinate while preparing vegetables.
- Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
- Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
- Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
- Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.
SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM)
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...
Categories Side dish
Time 33m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Combine the potato starch and ¼ cup water in a small bowl and mix well.
- Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
- 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 right away as a side dish for rice.
OJINGEO BOKKEUM (KOREAN SPICY STIR-FRIED SQUID) RECIPE - (3.4/5)
Provided by Mom_s
Number Of Ingredients 19
Steps:
- Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables. Thinly slice the onion. Cut the zucchini and carrot in half lengthwise and thinly slice diagonally. Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long. Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid tough.) Serve hot with rice. How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Cut the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
Tips for Making Spicy Stir-Fried Squid (Ojingeo-bokkeum):
- Choose fresh squid for the best flavor and texture. Fresh squid should have a slightly firm texture and a glossy, translucent appearance.
- Clean the squid thoroughly before cooking. Remove the head, tentacles, and innards. Score the squid body in a criss-cross pattern to help the marinade penetrate.
- Use a well-seasoned wok or large skillet for stir-frying. A hot wok will help to sear the squid and prevent it from sticking.
- Add the squid to the wok or skillet in batches. This will help to prevent the squid from overcrowding and steaming instead of frying.
- Stir-fry the squid for a short amount of time, just until it is cooked through. Overcooking will make the squid tough and rubbery.
- Serve the spicy stir-fried squid immediately with rice or noodles. It is also a great appetizer or snack.
Conclusion:
Spicy stir-fried squid (ojingeo-bokkeum) is a delicious and easy-to-make Korean dish. With its tender squid, spicy sauce, and flavorful vegetables, it is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!
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