Ojinguh bokkeum – Spicy squid stir-fry with vegetables
16 Oct
One of the beautiful things about cooking is experimenting. Throw something in there and see if it tastes good. Is it the most amazing thing you’ve ever tasted? Great! You’ve discovered something new.
Does it make you want to throw up? Good! Then you’ll remember not to do it again next time (hopefully).
And once you become confident, you won’t even need to see the recipe anymore. You will be able to just FEEL it and know how much of something is enough.
Unfortunately, I wasn’t following a recipe with this one and ended up adding way too much sugar. Don’t worry, as always, my mistake has been adjusted accordingly for you 
I believe this is the same recipe for Nakji bokkeum (small octopus), which basically has the same stuff but a different sea creature.
Recipe: Ojinguh bokkeum – Spicy squid stir-fry
Makes 3 servings
Ingredients:
1 frozen squid (it was a small one)
1 medium onion, sliced
1 large carrot, sliced
1 tbs of minced garlic
1/2 tb of gochujang
2 tsp of red pepper flakes (adjust to preference)
1 2/3 tsps of sugar
1 tsp soy sauce
1/2 tsp of sesame oil
1 stalk of green onion, sliced
Salt and pepper to taste
1 jalapeno (optional)
Procedure:
1. Wash squid under running water. Peel skin if necessary. Cut squid into 1/2″ strips. (It looks nicer when you’re able to add diagonal lines on the squid with your knife but let’s be honest here. Who has time for that?)
2. In a bowl, combine gochujang, red pepper flakes, sugar, sesame oil, soy sauce. Set aside.
3. In a frying pan over medium heat, cook carrots, onions and jalapeno (optional). Cook until onions are golden brown, about 3-4 minutes.
4. In the same pan, add squid and garlic. Add sauce mixture and cook for another 2-3 minutes. The squid should become translucent when it’s cooked. Add green onions.
5. Serve warm with white noodles or rice.
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