Ojingeo-bokkeum (Spicy Stir-Fried Squid)

Ingredients

Equipment Needed

• •Wide wok or 12-inch skillet
• •Sharp knife
• •Cutting board
• •Small mixing bowl
• •Tongs or long cooking chopsticks

Instructions

1. 1

   Score the squid

   Open the squid bodies flat, inside facing up. With the tip of a sharp knife, score shallow diagonal lines 1/4 inch apart, then score again in the opposite direction. Do not cut all the way through. This makes the squid curl neatly, take the sauce, and stay tender because the heat reaches it evenly.

2. 2

   Dry it well

   Cut the squid into 2-inch pieces and pat it very dry with a towel. Water is the enemy here. If wet squid hits the pan, it leaks liquid before it sears, and the sauce turns thin before it has a chance to cling.

3. 3

   Mix the sauce

   In a small bowl, stir together the gochujang, gochugaru, soy sauce, rice syrup, sugar, mirin, garlic, ginger, and black pepper. Taste it once. It should be spicy, salty, and only lightly sweet. The squid itself is sweet, so the sauce does not need to behave like candy.

   If your gochujang is very sweet, leave out the teaspoon of sugar. Brands vary, and writing down that adjustment is how you make the dish yours without guessing next time.
4. 4

   Heat the pan

   Set a wide wok or skillet over high heat until a drop of water flicked into it disappears at once. Add the neutral oil and swirl to coat. Use the widest pan you own. A crowded pan makes boiled squid, and boiled squid has already lost the argument.

5. 5

   Start the vegetables

   Add the onion and carrot and stir-fry for 1 minute, just until the onion edges begin to loosen. They go first because they need a short head start, but they should still have bite. Limp vegetables make the whole plate tired.

6. 6

   Add squid and sauce

   Add the squid and immediately spoon in the sauce. Stir and toss hard for 2 to 3 minutes, scraping the bottom so the gochujang does not catch. Stop when the squid curls, turns opaque, and the sauce looks glossy and tight around each piece. Do not wait for a clock to flatter you.

7. 7

   Finish cleanly

   Add the scallions and chilies and toss for 20 to 30 seconds, just long enough to wake them up. Turn off the heat and fold in the sesame oil. The oil goes in last because its fragrance disappears under hard heat.

8. 8

   Serve at once

   Transfer to a shallow plate and scatter the sesame seeds over the top. Eat it immediately with hot rice, or set it beside lettuce leaves for wrapping. If there is sauce left on the plate, let the rice have it. That is not a flaw.

Chef Tips

• •Buy squid that smells clean and faintly of the sea, never sour or strong. Fresh is good, frozen is often better than tired fresh squid, because squid freezes well. Thaw it overnight in the refrigerator and dry it thoroughly.
• •Keep the skin if you like a stronger squid taste and a darker plate. Peel it if you want a cleaner, softer bite. Both are home cooking. What matters is the scoring and the heat.
• •Do not add cabbage unless you accept more liquid. It is common in some home pans, but it releases water fast. If you use it, add only 1 packed cup, sliced thick, and keep the heat high.
• •For a small table, halve the squid but keep the same pan size. Reducing the pan is how people accidentally make soup.
• •Leftovers keep 1 day in the refrigerator, but squid toughens when reheated. Warm it quickly in a hot pan for less than a minute, or chop it into fried rice where the texture has somewhere to go.

Advance Preparation

• •The sauce can be mixed up to 3 days ahead and refrigerated. Bring it to room temperature before cooking so it loosens and coats quickly.
• •The squid can be cleaned, scored, cut, and refrigerated up to 8 hours ahead. Keep it covered on a tray lined with paper towel, then pat it dry again before it meets the pan.
• •Slice the vegetables a few hours ahead, but keep them uncovered for a few minutes before cooking if they look wet. Dry vegetables help the sauce cling.

Frequently Asked Questions

Nutrition Information

1 serving (about 205g)