Thaw overnight in the refrigerator, on a plate to catch drips. Remove the skin from the flesh and the beak from the center of the tentacles. I must say after all the delicious recipes I have in my repertoire, this one was the bomb! I just fixed it now. 2 teaspoons peanut or other flavorless oil, Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks. I skipped scoring in this updated post. Thank you! But first check with your fish seller or supermarket that the squid has not been previously frozen. My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events! It was last updated on January 13, 2019. Wow I did this recipe with a GIANT squid I caught. Also I added some zucchini. It’s easy to make that if you do it once you’ll probably be able to make for the rest of your life! Combine all of the sauce ingredients in a small bowl. 김치, A traditional, simpler, & faster way to make kimchi For this dish, the squid is cut into bite-sized pieces and stir-fried in a slightly sweet gochujang (Korean red chili pepper paste) based sauce along with some vegetables. Good luck with making delicious ojingeo-bokkeum! I cooked this for my family last night and they all loved it! Do not make the pieces too small as they will shrink when cooked. From Nigella Kitchen by Nigella Lawson. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the 2 teaspoons peanut oil. Also, scrape the squid legs with the back of the knife and rinse squid with cold water. Cut the tentacles out of the squid bodies, then slice the calamari into rings and put them in a bowl with the tentacles and the 2 tablespoons rice wine. It’s a matter of preference and depends on the squid. 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 sliced corn and scallions and stir-fry for 2 minutes. Mix the squid with the seasoning mix and marinate while preparing vegetables. I used a chilli jam and a chilli bean in soy bean oil paste to substitute the Korean … Step 2: Make the spicy sauce. Green cabbage and bell peppers are also common. Hi! Add the marinated squid and cook until done, about 1 1/2 to 2 minutes. And I don’t remember why I decided to make a video about it except that me and my Korean coworkers used to go to a Korean restaurant all the time in Toronto and eat ojingeo-bokkeum there. Ojingeo bokkeum (오징어 볶음) is a spicy stir-fried squid dish. Heat a large skillet over high heat and add the vegetable oil. I was living in Toronto, Canada at the time, and I never would have known that I would still be cooking Korean food on YouTube so many years later. Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. They are almost always sold frozen here where I live now, snd I usually have a few in my freezer at all times. I had the pleasure of watching your videos pretty early on since the summer of ’07. I am adopted from Korea and learning so much from you. 10 Year Anniversary. Hi. Ojingeochae Muchim (Spicy Dried Squid Strips). Heat the cooking oil in a non-stick skillet over medium-high heat. However, Korean cooks commonly leave the squid skin on. Yes! Absolutely delicious. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). by Cut the scallions 2-inches long. You can also insert a fork or spoon to loosen up the innards from the inside of the body. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. You used a package of seafood mix instead of squid? See note if you want to score the squid. Add the carrot, followed by the onion, peppers, zucchini, and then lastly, the scallions. Mix in the slurry and cook for 30 seconds. Maangchi. Serve warm with a bowl of rice or on top of rice. It was spicy & very tasty.. another great recipe from you.. Put the sushi rice on to cook following the package instructions or in a rice cooker following its instructions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Heat up a pan over medium high heat. This recipe is very special to me because it’s the first one I ever shared on YouTube, on April 9, 2007. Then, cut the tentacles from the head just below the eyes. The squid will get tough.) That’s right! Add the marinated squid and any remaining sauce to the center of the skillet. It's an updated video that was uploaded on April 09, 2017. Instead, I left the squid body whole and cut into rings. I filmed it with a very simple point-and-shoot camera (Sony Cybershot DSCW50) so the quality is not very good, and I used music that was protected by copyright, which YouTube later removed. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Last updated on January 13, 2019. You can use more or less hot pepper flakes, depending on how spicy you like it, and you could substitute squid for chicken, or even king oyster mushrooms if you’re a vegetarian. I’ve been making it so long I don’t even remember where I learned it! It tastes like the BBQ’d squid you get on the beach at Jimberan Bay in Bali (.or a lot better). Maangchi I followed your recipe but i used chinese dark soy sauce is that ok ? It’s spicy Korean stir-fried squid, one of my all-time favorite dishes. Copyright (c) 2010 Nigella Lawson. Japchae (Stir-Fried Starch Noodles with Beef and Vegetables), Jajangmyeon (Noodles in Black Bean Sauce).