Ojingeo Bokkeum with Homemade Gochujang Sauce

Ingredients

• 400 g Whole squid, cleaned
• 2 tbsp Gochugaru (Korean chili flakes)
• 1.5 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Rice syrup (or corn syrup)(optional)
• 1 tbsp Sesame oil
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated(optional)
• 1/2 medium Onion, sliced
• 1/2 medium Carrot, julienned
• 100 g Green cabbage, chopped
• 2 stalks Green onions, cut into 2-inch pieces
• 6 leaves Perilla leaves, torn(optional)
• 1 tbsp Vegetable oil
• 1 tsp Toasted sesame seeds(optional)
• 2 cups Cooked white rice, for serving

Instructions

1. 1

   Clean the squid: pull out the innards and transparent quill, remove the skin if desired, rinse thoroughly, and pat dry. Separate tentacles and slice the body into 1-inch rings.

2. 2

   Score the body pieces in a tight crosshatch pattern on the inside surface, cutting about halfway deep. This helps the squid curl and cook evenly. Keep cold until ready to cook.

3. 3

   Make the gochujang sauce: whisk together gochugaru, gochujang, soy sauce, sugar, rice syrup, minced garlic, grated ginger, and half the sesame oil in a small bowl until smooth.

4. 4

   Prep the vegetables: slice the onion, julienne the carrot, chop the cabbage, and cut the green onions into pieces. Tear the perilla leaves and set aside.

5. 5

   Heat vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the onion, carrot, and cabbage and stir-fry for 3-4 minutes until slightly softened and edges begin to brown.

6. 6

   Push the vegetables to the sides, add the squid to the center of the pan, and sear undisturbed for 1 minute until it starts to curl and opacify.

7. 7

   Pour in the gochujang sauce and toss everything together vigorously. Stir-fry for 3-4 minutes total — the squid is done as soon as it curls fully and turns opaque; overcooking makes it rubbery.

8. 8

   Turn off the heat, toss in the green onions, perilla leaves, and remaining sesame oil, and stir once to wilt the herbs.

9. 9

   Transfer to a platter, sprinkle with toasted sesame seeds, and serve immediately over hot steamed rice.