Ojingeo Bokkeum

About the dish

Ojingeo bokkeum stir-fries squid and vegetables in a gochujang sauce, its chewy texture and spicy heat demanding another bowl of rice. Easy to make and generous, it's loved in home kitchens and restaurants alike.

Key ingredient

Squid (ojingeo) — very rich in taurine for fatigue recovery and keeping cholesterol in check, with DHA and EPA to support growing brains. In season in September, mainly from Gyeongbuk.

Ingredients

Main: squid, onion, cabbage, carrot, scallion, Cheongyang chili · Seasoning: gochujang, gochugaru, soy sauce, minced garlic, sugar

Simple recipe

1. Clean the squid, score it and cut into pieces.
2. Make a sauce with gochugaru, gochujang and minced garlic.
3. Stir-fry the onion, carrot and scallion over high heat.
4. Add the squid and sauce and toss quickly.
5. Drizzle with sesame seeds and sesame oil and serve before the squid toughens.

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A Glass · Traditional pairing