I was introduced to this Korean spicy stir-fried squid (or known as Ojinguh Bokkeum) in 2010 when I visited Momo, the Japanese & Korean restaurant quite often.
At Momo restaurant, I also tried Gae Jang Baek Ban (Spicy Raw Crab) for the first time. Gae Jang Baek Ban was actually the first eat-out food in Canada that could make me cry due to the spiciness. I do enjoy eating fish and seafood more than meats as well as spicy food so that is why I felt in love with Korean Food.
In Korea, this easy stir-fried squid dish is often found at restaurants as an anju; a dish for when you are drinking. In Canada, Ojinguh Bokkeum is treated as one dish that is served with banchan and rice.
This week, I managed to give myself a try cooking Ojinguh Bokkeum for the first time at home. I was quite puzzled when I read through Ojinguh Bokkeum recipe. In my mind at that time “will I able to find this Cheongyang Chili Pepper?” I knew that red and green chili peppers are quite common to be found at many Asian markets in Winnipeg but Cheongyang Chili Pepper I wasn’t sure. I’m lucky that Hyundae Mart on Grant avenue sells fresh Cheongyang Chili Pepper (Cheongyang Gochu). This chili pepper is hotter than jalapeno. I prefer the taste Cheongyang chili pepper than jalapeno actually.
There are 3 different blogs that I went through before deciding to make this; Crazy Korean Cooking which has 3 different chili peppers (red, green and Cheongyang) beside using Korean chili flakes, Maangchi who only used Korean chili flakes (gochugaru) and Asian Supper that combined gochugaru, red chili pepper, and Korean chili paste (gochujang). So my Ojinguh Bokkeum is combining all these 3 blogs above. I used red chili pepper, Cheongyang chili pepper, Korean chili flakes (gochugaru), and Korean chili paste (gochujang).
Gochujang was the first ingredient in Korean cooking that I know. It is made from ground sun-dried chili peppers mixed with powdered fermented soybeans. This savory red chili paste is extremely versatile; dissolve it in boiling water to make the broth of Korean stew (jjigae), stir in a dollop when enjoying Mixed Rice (bibimbap), or use it as a dip for crudités.
Ojinguh Bokkeum Recipe
Korean Stir-Fried Squid
340 g Frozen Pineapple Cut Squid, Thawed
1 Carrot, Angle Cut
1 Onion (Medium), Sliced
1 Red Chili Pepper, Angle Cut
2 Cheongyang Chili Peppers (can be substituted for serrano or jalapeno peppers), Angle Cut
8 Green Onions, Angle Cut
1 teaspoon Sesame Oil for sprinkle
1 tablespoon Olive Oil
5 cloves Garlic, Minced
2 tablespoon Regular Soy Sauce
1½ tablespoon Red Chili Pepper Flakes (Gochugaru)
2 tablespoon Korean Chili Paste (Gochujang)
1 tablespoon Honey (Original: Mul Yeot / Malt (Maltose) Syrup)
1 teaspoon Sugar
2 teaspoons Canesugar Vinegar (Original: Rice Wine)
Rinse off squids under cold water and drain.
In a bowl, mix all marinade ingredients and stir well. Divide this mixture into two. Toss in squids in one of the mixture bowls and cover with plastic wrap. Let sit in the refrigerator for 20 minutes. Set aside another bowl of mixture.
Meanwhile, you can cut all the vegetable ingredients such as onion, carrot, green onion, red chili pepper and Cheongyang chili peppers. Set aside.
Heat a pan or wok over high heat and put olive oil in it. Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili peppers. Stir fry for about 2 minutes.
Add the mixture that we put aside and stir in quickly about 30 seconds. Toss in a mixture of squid and sauce. Continue to stir fry for another 2-3 minutes until the squid are done.
Sprinkle some sesame oil and transfer to a serving dish and serve with rice.
Tips: Feel free to reduce the amount of chili peppers that I used here. Canesugar vinegar or rice wine, and honey or maltose syrup are optional ingredients.