← Back to Search Results
stir-frying Korean
Spicy Stir-Fried Squid

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

(Ohjinguh Bokkum)

This spicy dish is a delicious way of serving squid. Although this dish is already spicy, like most Korean banchan, it’s usually served with a side of kimchi.

Yield: Makes 5 to 6 servings

Ingredients

  • 3 fresh squid
  • 2 tablespoons soy sauce
  • 2 tablespoons chili paste
  • 1 tablespoon sugar
  • 1 tablespoon chili powder
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced
  • ½ carrot
  • 2 green onions
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • 1 medium onion
  • 1 bell pepper
  • Toasted sesame seeds, for optional garnish

Directions

1. Clean and slice the squid into thin pieces about 2 inches long. Set aside.

2. In a small bowl, mix the soy sauce, chili paste, sugar, chili powder, sesame oil, and ginger. Set aside.

3. Slice the carrot into thin flat pieces about 2 inches long. Cut the green onions about the same size, on the diagonal into about 2-inch lengths.

4. In a large skillet, heat the vegetable oil. Add the garlic and cook for about a minute. Then add the squid, onion, carrot, and bell pepper. (Save the green onions to add later.) Cook until the squid is cooked. The meat will turn opaque and the pieces will curve. Add the green onions and cook for another minute.

Serve immediately, sprinkled with toasted sesame seeds, if you wish. Serve with rice (or over a bed of rice for informal meals), kimchi, and other banchan.

Notes

This recipe can also be made with octopus in place of squid. The rest of the recipe is the same. In that case, the dish would be called Nakji Bokkum.


© 2005 Cecilia Hae-Jin Lee
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include optional toasted sesame seeds for garnish.

112kcal (6%)
31mg (3%)
23mg (38%)
72mcg RAE (2%)
264mg
25mg
8g
4g
1g
8g
99mg (33%)
374mg (16%)
1g (3%)
6g (8%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
martin-yans-china Martin Yan's China
by Martin Yan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?