Korea

Ojingeo bokkeum

Name: Ojingeo bokkeum
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 medium cleaned squid; 1 1/2 tbsp gochujang; 2 tbsp gochugaru; 1 1/2 tbsp soy sauce; 1 tbsp sugar; 5 cloves minced garlic; 1 tsp grated ginger; 1 1/2 tbsp cooking oil (vegetable oil); 1 sliced onion; 1 small sliced carrot; 2 cups chunks cabbage; 3 stalks cut long spring onion (green onion, scallion); 2 sliced green chilli; 2 tsp sesame oil; 1 tsp sesame seeds

Squid stir fried in a sticky red sauce. Three minutes on the flame, no more.

25 minTime

30 gProtein each

hotSpice

Spicy squid2 chapters · 1 min read

Make it your way

Grandma's waySquid and vegetables stir fried in gochujang sauce.

The original

354kcalsame

30 gproteinsame

5 gfibresame

25minutessame

Ojingeo bokkeum.

Per serving, worked out from the ingredient table.

Ingredients

Squid2 medium, cleaned

Gochujang1½ tbsp

Gochugaru2 tbsp

Soy sauce1½ tbsp

Sugar1 tbsp

Garlic5 cloves, minced

Ginger1 tsp, grated

Cooking oil (vegetable oil)1½ tbsp

Onion1, sliced

Carrot1 small, sliced

Cabbage2 cups, chunks

Spring onion (green onion, scallion)3 stalks, cut long

Green chilli2, sliced

Sesame oil2 tsp

Sesame seeds1 tsp

Method

5 steps

1Mix the gochujang, gochugaru, soy, sugar, garlic and ginger.
2Score the squid bodies in a crisscross and cut into strips; cut tentacles into pieces.
3Stir fry the onion, carrot and cabbage in hot oil for 2 minutes.
4Add the squid and sauce and toss on high heat for 2 to 3 minutes until the squid curls and turns opaque.
5Add the spring onion and chilli, then finish with sesame oil and seeds.

Serve it like this

Serve on a shallow plate with sesame on top and steamed rice alongside. Some like it over rice as a deopbap bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Ojingeo bokkeum

Squid stir fried in a sticky red sauce. Three minutes on the flame, no more.

25 minTime

30 gProtein each

hotSpice

Spicy squid2 chapters · 1 min read

Make it your way

Grandma's waySquid and vegetables stir fried in gochujang sauce.

The original

354kcalsame

30 gproteinsame

5 gfibresame

25minutessame

Ojingeo bokkeum.

Per serving, worked out from the ingredient table.

Ingredients

Squid2 medium, cleaned

Gochujang1½ tbsp

Gochugaru2 tbsp

Soy sauce1½ tbsp

Sugar1 tbsp

Garlic5 cloves, minced

Ginger1 tsp, grated

Cooking oil (vegetable oil)1½ tbsp

Onion1, sliced

Carrot1 small, sliced

Cabbage2 cups, chunks

Spring onion (green onion, scallion)3 stalks, cut long

Green chilli2, sliced

Sesame oil2 tsp

Sesame seeds1 tsp

Method

5 steps

1Mix the gochujang, gochugaru, soy, sugar, garlic and ginger.
2Score the squid bodies in a crisscross and cut into strips; cut tentacles into pieces.
3Stir fry the onion, carrot and cabbage in hot oil for 2 minutes.
4Add the squid and sauce and toss on high heat for 2 to 3 minutes until the squid curls and turns opaque.
5Add the spring onion and chilli, then finish with sesame oil and seeds.

Serve it like this

Serve on a shallow plate with sesame on top and steamed rice alongside. Some like it over rice as a deopbap bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ojingeo bokkeum

Make it your way

Ingredients

Method

Ojingeo bokkeum

Make it your way

Ingredients

Method

Make it a meal