Entree: North Korea – North Korean Coastal Cuisine – 오징어볶음 ➤ Ojingeo-bokkeum (Spicy stir-fried squid with vegetables in a Korean red chili sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 1 lb (454 g) cleaned squid tubes and tentacles, sliced into rings and bite-sized pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 medium carrot, about 4 oz (115 g), julienned
- 1 cup (70 g) napa cabbage or green cabbage, sliced
- 2 cloves garlic, about 6 g, minced
- 1 tsp (5 g) fresh ginger, grated
- 2 tbsp (30 g) gochujang (Korean red chili paste)
- 1 tbsp (7 g) gochugaru (Korean chili flakes)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice wine or dry sherry
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) toasted sesame oil
- 2 green onions, about 1.5 oz (45 g), sliced on the diagonal
- 1–2 tbsp (15–30 ml) water or light broth to loosen the sauce as needed
- 1 tbsp (10 g) toasted sesame seeds
- Salt to taste

Instructions

1. Rinse and pat the squid dry. If tubes are thick, score the inside lightly in a crosshatch. Slice into 1/2-inch (1 cm) rings and set aside.
2. In a small bowl combine gochujang, gochugaru, soy sauce, rice wine, sugar, minced garlic and grated ginger; add 1 tbsp (15 ml) water to make a smooth sauce.
3. Heat a large wok or heavy skillet over high heat until very hot. Add the vegetable oil and quickly stir-fry the onion and carrot for 1–2 minutes until they begin to soften.
4. Add the cabbage and continue stir-frying 30–60 seconds until bright and slightly wilted.
5. Push the vegetables to the side, add a touch more oil if needed, then add the squid in a single layer and pour the sauce over it. Stir-fry rapidly for 2–3 minutes until the squid is opaque and just cooked through; do not overcook.
6. Toss everything together, adding 1–2 tbsp (15–30 ml) water or broth if the sauce is too thick. Stir in toasted sesame oil and most of the sliced green onions.
7. Taste and adjust salt or heat. Remove from heat, garnish with remaining green onions and toasted sesame seeds, and serve immediately with steamed rice.