Fresh Squid Stir-Fry

Name: Fresh Squid Stir-Fry (Ojingo Bokkeum)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: ½ medium white onion, cut lengthwise into thick slices; 2 pounds (910 g) cleaned squid, bodies cut into ¼-inch (6 mm) rings (see Note); 1 Korean green chile or jalapeño, thinly sliced; 1 small carrot, thinly sliced on the bias; 2 tablespoons grapeseed or olive oil; 3 scallions, white parts thinly sliced, green parts cut into 2-inch (5 cm) pieces; 1 tablespoon minced garlic; 1 tablespoon toasted sesame seeds; 2 teaspoons sesame oil; 2 tablespoons gochujang; 1 tablespoon gochugaru; 4½ teaspoons granulated sugar; 1 tablespoon soy sauce

Ojingo Bokkeum

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

I am a big fan of squid for so many reasons: It’s sustainable, it’s low in fat (so long as you don’t bread and deep-fry it), and it’s a good source of protein. But most importantly, it’s always under five dollars a pound! It’s often the only affordable item when I stand there cringing at the prices at the fish market. And it’s also delicious—this squid stir-fry with carrots, chiles, and onion packs a flavor punch like no other dish, especially considering how little time it takes to make. O