Korean Stir-fried Squid and Bean Sprouts
Quick answer
Ojingeo-sukju-bokkeum stir-fries bite-size squid pieces and bean sprouts in a gochujang-gochugaru sauce over very high heat, capturing smoky wok flavor.
What makes this special
- Bite-size squid and bean sprouts cook fast over high heat in a gochujang glaze with smoky wok char.
- Fully preheated pan with garlic and gochujang stir-fried first for char aroma
- Bean sprouts added only in final 1 to 2 minutes to suppress moisture and stay crisp
Key ingredients
Core cooking flow
- 1 Pat 280 g squid dry, then cut it into bite-size pieces so it sears instead of steaming.
- 2 Slice 80 g onion thin enough to soften quickly, and cut 50 g green onion on a bias.
- 3 Heat the pan over high heat for at least 1 minute, then add 1 tablespoon cooking oil.
Ojingeo-sukju-bokkeum stir-fries bite-size squid pieces and bean sprouts in a gochujang-gochugaru sauce over very high heat, capturing smoky wok flavor. Garlic and the chili paste cook first to bloom their heat, then squid and onion go in for a fast sear. Bean sprouts are added only in the final minute or two, keeping them crisp and preventing the dish from becoming watery. Scallion joins at the same time for a sharp finish. The contrast between the squid's firm, chewy body and the sprouts' light crunch defines the texture, while the bold seasoning makes this a natural match for steamed rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 280 g squid dry, then cut it into bite-size pieces so it sears instead of steaming.
Rinse 220 g bean sprouts and drain them well in a colander before cooking.
- 2Heat
Slice 80 g onion thin enough to soften quickly, and cut 50 g green onion on a bias.
Keep the gochujang, gochugaru, and minced garlic measured nearby because the stir-fry moves fast.
- 3Control
Heat the pan over high heat for at least 1 minute, then add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir just until fragrant, stopping before it browns hard.
- 4Heat
Add 1 tablespoon gochujang and 1 tablespoon gochugaru, then stir-fry for 20-30 seconds to bloom the chili in the oil.
Once the paste loosens and darkens slightly, add the next ingredients right away.
- 5Heat
Add the squid and onion, keeping the heat high, and stir-fry for about 2 minutes.
Stop when the squid edges curl and turn opaque and the onion looks slightly translucent, before the squid toughens.
- 6Finish
Add the bean sprouts and green onion, then toss for only 1-2 minutes so the sprouts warm through without releasing too much liquid.
Turn off the heat while they are still crisp, and serve with steamed rice.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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