This is one of the most popular spicy dishes in Korean cuisine. I replaced squid with cuttlefish...my favorite seafood which I can indulge in once in a while. I took full advantage of the chance when I saw some nice ones being sold at Tesco. I saw this dish when I googled for nice korean dishes and straight away fell in love with it the moment I set my eyes on the photo that comes with the recipe. It looks delicious and I knew I had to try it out or I won't be able to sleep a wink :) I replaced not only the squid but also the zucchini with water convolvulus ( water spinach ) or local name ' kangkung ' . The main sauce ingredients are gochujang ( fermented chili pepper paste ) and gochugaru ( chili pepper flakes ) and for an authentic dish, there simply is no substitute for them. This recipe is hot but not fiery hot. The red chilli sauce adds a burst of spicy flavor to the crisps carrots and tender cuttlefish. I can eat two bowls of rice with just this dish :) If you love korean cuisine, you must not miss this out, definitely not ! I will cook this again for sure !
Ojingeo Bokkeum - taken from Korean Bapsang
1 medium size squid ( abut 400 grms) * I replace with cuttlefish ( blanch in boiling water and drain dry)
1/2 medium carrot
1/2 medium onion * I omit this
1/2 medium zucchini * I replace with water convolvulus/kangkung ( blanch in boiling water and drain dry)
1 green or red chili pepper
1 tbsp of vegetable oil
1 tbsp of sesame oil
2 tbsp korean chili pepper sauce ( gochujang)
1 tbsp korean chili pepper flakes ( gochugaru )
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon sesame seeds
pinch black pepper
Combine all of the sauce ingredients in a small bowl.
Clean the squid (see below). Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). (You can skip the scoring, but it helps the squid pieces hold more sauce and gives them an interesting look.) Cut into about 1-inch wide and 2-inch long bite size pieces. (Do not make the pieces too small as they will shrink when cooked.) Cut the tentacles into the same lengths. Mix the squid with the sauce and marinate while preparing vegetables.
Thinly slice the onion. Juliene carrots into fine matchsticks . Cut the chili peppers diagonally into 1/2-inch thick strips. Cut the scallions 2-inches long.
Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini ( water convolvulus ) , peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes. Push the vegetables to the sides of the skillet. Add the marinated squid ( cuttlefish) and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). Stir to mix the vegetables and the squid( cuttlefish) well for a minute. Drizzle the sesame oil over. (Do NOT overcook, or the dish will be watery and the squid (cuttlefish) tough.)
Serve hot with rice.