#PaikJongWon #Ojingeobokkeum #RiceKillerSideDish
Another “rice killer”, today’s recipe is for ojingeobokkeum (stir-fried squid).
A flavor you can’t quit once you try it!
It’s also great as a deopbap(over rice) topped with fried eggs~
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Ojingeobokkeum (2 servings)
[Ingredients]
*Ojingeobokkeum ingredients
1 (300g) squid
½ (125g) onion
½ stalk (50g) green onion
1/9 (30g) carrot
2 (20g) Cheongyang pepper
1 (10g) red chili pepper
1/12 (200g) cabbage
¼ cup (45ml) water
1 and 1/2 tbsp (approx. 11g) cooking oil
*Sauce ingredients
1 tbsp (12g) brown sugar
½ tbsp (10g) minced garlic
1 tbsp (20g) gochujang
1 and 1/2 tbsp (12g) coarse red chili pepper powder
2 tbsp (20g) thick soy sauce
1 tbsp (7g) sesame oil
½ tbsp (2g) whole sesame seeds
*Deopbap ingredients
1 serving amount of ojingeobokkeum
1 bowl (200g) steamed rice
1 egg
Some cooking oil
Some gochujang
Some sesame oil
[How to cook ojingeobokkeum]
1. Put fingers inside the squid body and pull the entrails out. Remove the bone and clean thoroughly under running water.
2. Cut the middle of tentacles to spread it open. Cut out the mouth part and remove the teeth and eyes. Scrub the tentacles with hands and remove the suckers.
3. Without removing the skin, cut the squid’s body approximately 1.5cm thick in circular shapes or halve the body and slice it in about 1.5cm thickness.
Tip: The surface of the squid is slippery when the skin is not peeled off. Be careful when slicing.
4. Cut the top part of tentacles to separate them and chop the long ones in half.
5. Cut the green onion in three pieces. Finely chop 1/3 of the stalk in 0.3cm thickness, and the rest 2/3 diagonally 1cm thick.
6. Slice the onion 1cm thick. Slice the carrot thinly, 0.4cm in thickness and 5cm in length
Tip: When preparing the vegetables, cut them in a similar thickness and length to the squid.
7. Separate the inner and outer leaves of cabbage and cut it in half or in thirds diagonally.
8. Cut the red chili pepper and Cheongyang pepper 0.5cm thick, 3cm long diagonally.
9. Place a large pan on heat. Add cooking oil and finely chopped green onions to make green onion infused oil.
10. When the green onions turn golden, add in the squid and stir fry.
11. When water starts coming out from the squid as it gets cooked, add brown sugar in and stir fry to enhance its flavor.
12. Add thick soy sauce, minced garlic, coarse red chili pepper powder, and gochujang and stir fry.
13. When the sauce turns into a lump, add in carrot, cabbage, onion, and water and stir fry by evenly mixing them on high heat.
14. When the sauce and vegetables are thoroughly cooked, add in green onion, red chili pepper, Cheongyang pepper, and sesame oil and mix.
15. Put the ojingeobokkeum on a plate and sprinkle some sesame seeds to finish.
[How to make ojingeodeopbap]
1. Put some rice in a deopbap bowl.
2. Add a generous amount of cooking oil to a pan and fry the egg.
3. Chop the ojingeobokkeum in small pieces using a scissor and place it over rice.
4. Add gochujang and fried egg on top of ojingeobokkeum and pour in sesame oil to finish making ojingeodeopbap.
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