Ojingeo Bokkeum – Spicy Stir Fried Squid

Alternate Spellings: ojjingo bokum, ojingeo bokum
오징어볶음
Squid pieces and vegetables stir fried in a hot and spicy sauce.

Servings: 2

Ingredients

Basic

2

each

small whole squid

4

each

green or spring onion

2

each

large hot green peppers (Jalapeño or hot green chili)

1

tablespoon

olive or vegetable cooking oil

1

tablespoon

pure toasted sesame oil

1/2

teaspoon

sesame seed

Optional Vegetables

1

each

large carrot

1/2

each

white or yellow onion

1/4

each

small green cabbage

3

each

large mushrooms

1

each

broccoli crown

Stir Fry Sauce

1

tablespoon

Soy Sauce

1

tablespoon

oyster sauce

1

teaspoon

rice wine

2

tablespoons

gochujang (red chile paste)

1

teaspoon

sugar

6

each

cloves fresh garlic, peeled

1/2

teaspoon

black pepper

1

ounce

fresh ginger, peeled

water as needed

Optional

1

tablespoon

fine ground red chile pepper

Procedure

Preparation

Stir Fry Sauce

Cut ginger into smaller pieces.

Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).

Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a “pourable” paste

Squid

Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.

Slit the squid body from the triangle (where the “wings” and body meet) to the head cavity, open and flatten.

Cut into 1/4 inch wide strips from the “head” to the “tail”.

Cut the strips into about 2 inch sections.

Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.

Pepper and Green Onion

Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.

Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.

Optional Vegetables (Use any or all)

Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.

Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.

Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.

Wash and thin slice mushrooms.

Separate broccoli florets and wash in cold water.

Cooking

Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.

(Broccoli and carrot, stir fry about 40 seconds if used)

(Onion slices, stir fry 30 seconds if used)

Squid, green onion, (and cabbage if used), stir fry 30 seconds.

Sauce and pepper, stir fry 2 minutes.

Remove from heat and add sesame oil, toss and serve garnished with sesame seed.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/2 of a recipe (30.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

690.12

Calories From Fat (38%)

260.67

Calories From Protein (25%)

170.1

Calories From Carbohydrates (38%)

259.35

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 29.84g

46%

Saturated Fat 5.69g

28%

Monounsaturated Fat 9.52g

Polyunsaturated Fat 11.58g

Trans Fatty Acids 0.01g

Cholesterol 442mg

147%

Sodium 1538mg

64%

Potassium 2464.4mg

70%

Total Carbohydrates 69.37g

23%

Fiber 15.86g

63%

Sugar 16.38g

Sugar Alcohols 0g

Net Carbohydrates 53.51g

Protein 46.2g

92%

Vitamin A 10216.5IU

204%

Vitamin C 457.79mg

763%

Calcium 372.16mg

37%

Iron 7.28mg

40%

Vitamin E 4mg

40%

Vitamin D 5IU

1%

Thiamin 0.54mg

36%

Riboflavin 1.46mg

86%

Niacin 9.56mg

48%

Vitamin B6 1.22mg

61%

Folate 347.71mcg

87%

Vitamin B12 2.14mcg

36%

Pantothenic Acid 3.55mg

36%

Vitamin K 439.97mcg

550%

Phosphorus 789.7mg

79%

Magnesium 198.43mg

50%

Zinc 5.44mg

36%

Copper 4.15mg

208%

Manganese 1.59mg

80%

Selenium 102.36mcg

146%

Alcohol 0g

Caffeine 0mg

Water 698.44g

0%

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