Description
A fiery, sweet-and-spicy home-style classic. Squid and onions stir-fried rapidly in a thick red paste of gochujang, chili powder, and corn syrup.
Restaurants serving Ojingeo Bokkeum (Spicy Squid Stir-fry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Squid
- Onion
- Gochujang
- Chili powder
- Corn syrup/Sesame oil
Instructions
- Score squid.
- Make paste with gochujang, chili powder, soy, corn syrup.
- Flash-fry squid and veg, coat in sauce.
Learn more Spice, substitutes, tips
Key spices
Gochujang、Chili powder
Substitutes at Japanese supermarkets
Squid, Gochujang, Sugar
Pairing
White Rice(as Ojingeo Deopbap)
Trivia
[Difference] Japanese squid is soy/ginger based. Korean style is characterized by the intense redness and sticky glaze of Gochujang and corn syrup.
Eating tips & etiquette
[Unique Eating] Serve over rice as a rice bowl (Deopbap). The best way to eat is to completely 'Pibim' (mix) the red sauce and rice together.
Allergen
Squid, Soy, Sesame