Quick Weeknights · Korean
Ojingeo Bokkeum
Tender squid stir-fried with seasonal vegetables in a bold, spicy, and slightly sweet gochujang sauce.
Why This Works
High-heat stir-frying ensures the squid remains succulent while the sugars in the gochujang caramelize against the pan for a complex flavor profile.
The Upgrade
Add a dash of toasted sesame oil right before serving to add a glossy finish and a fragrant aroma.
Chef's Secret
Michelin TechniqueScore the squid in a cross-hatch pattern before slicing; this increases surface area for the sauce to cling to and creates a beautiful presentation.
Ingredients
Total time including resting: 25 min
Directions
Whisk gochujang, soy sauce, garlic, and sugar in a small bowl to create a smooth, thick paste.
3 minHeat a large wok or skillet over high heat until it begins to smoke slightly.
2 minSauté the onions and carrots in vegetable oil until they become slightly wilted and translucent.
3 minAdd the squid rings to the pan, searing rapidly to keep them tender and prevent rubberiness.
2 minPour the sauce over the mixture and toss vigorously, ensuring the squid is coated and the sauce starts to bubble and thicken.
3 minStir in the green chili peppers at the very end to keep them vibrant and sharp.
1 minRemove from heat immediately once the squid turns opaque; overcooking is the primary enemy of this dish.
1 minWine Pairing
Off-Dry Riesling
White Wine
The BottleDonnhoff Estate Riesling
GoChujang's spice and sweetness require a wine with residual sugar to soothe the burn and acidity to match the intensity. The Riesling's fruit profile enhances the sweetness of the squid.
Nutrition per Serving
290
calories
32g
protein
18g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cold Tofu Slices
Silken tofu with a drop of soy sauce acts as a cooling agent against the spicy gochujang.
Ingredients
Directions
Drain the silken tofu gently and pat dry with a paper towel.
Carefully slice the tofu into 1/2-inch thick rectangles.
Arrange the slices neatly on a chilled serving platter.
Whisk the soy sauce and sesame oil together in a small bowl.
Drizzle the mixture evenly over the tofu slices.
Garnish with sliced scallions and toasted sesame seeds immediately.
Side Dish
Shredded Cabbage Slaw
A quick, vinegar-based slaw adds necessary crunch and acidity to match the chewy texture of the squid.
Ingredients
Directions
Place the shredded cabbage in a large bowl and chill for 10 minutes to ensure maximum crispness.
Whisk together the rice vinegar, olive oil, sugar, salt, and sesame oil in a small bowl until the sugar is fully dissolved.
Pour the vinaigrette over the cabbage immediately before serving to maintain texture.
Toss thoroughly to ensure every strand is evenly coated.
Garnish with toasted sesame seeds.
Serve alongside the Ojingeo Bokkeum.
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