🦑 Mild Ojingeo Bokkeum
At the start of the week, I went to a wet market and impulsively bought 500 grams of squid. I still don’t know what I’m going to cook with it. I told myself I’d probably just turn it into calamares. While scrolling online I came across Ojingeo Bokkeum and it looked delicious except that its spicy. And I am not built for spice. So I decided to tweak the recipe a little and make one with the ingredients I have at home.
While I’m cooking this dish I was a little worried that I will overcook the squid and make it rubbery because thickenning the sauce is kind of tricky as the squid was releasing water. Thankfully it turned out amazing though I’m not sure if it tasted close to the original lol. It tastes new to me but its so good paired with rice 🥹🍚
Ingredients
500 g squid
1 white onion, sliced
3 cloves garlic, minced
1 tbsp olive oil
1 tsp sesame oil
Sesame seeds, for garnish
For the sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sugar
1 tsp chili oil
Black pepper, to taste
Instructions
- Heat pan on medium-high. Add olive oil + sesame oil.
- Sauté onion first until soft and slightly golden.
- Add garlic, cook 30 seconds only (don’t burn)
- Add squid, stir-fry for 2 minutes
- Add the sauce ingredients: soy sauce, oyster sauce, sugar, chili oil
- Let sauce thicken ON the squid, toss until glossy
- Finish with pepper + sesame seeds.
- Serve with hot rice 🍚✨
You can also toss in some carrots and cabbage before adding the squid if you want to add extra crunch and sweetness. Finish it off with scallions as a garnish for a fresh, bright touch 👩🍳🌿