Korean Spicy Steamed Squid
Ojingeo-jjim is a Korean spicy steamed squid dish cooked with onion and green onion in a sauce of gochugaru, gochujang, and soy sauce. The key is keeping the total cooking time to around ten minutes, starting on high heat and finishing on medium, so the squid stays chewy rather than turning rubbery. Gochujang provides a thick, coating heat while the chili flakes add a sharper spiciness on top. One final toss at the end ensures every piece is evenly glazed with the red sauce. This quick-cooking dish works equally well as a banchan alongside rice or as an accompaniment to drinks.
Adjust Servings
Instructions
- 1
Clean squid and cut into bite-size pieces.
- 2
Slice onion and green onion into thick pieces.
- 3
Mix chili flakes, gochujang, soy sauce, garlic, and water for the sauce.
- 4
Add vegetables and squid to a pot and coat with sauce.
- 5
Cook 3 minutes on high and 6 minutes on medium, then toss once at the end.
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