Ojingeo Bokkeum Spicy Stir-Fried Squid with Rice
Ingredients
- 600 g cleaned squid, sliced into rings
- 3 tbsp gochujang paste
- 1 tbsp gochugaru (Korean chilli flakes)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 onion, sliced
- 1 green pepper, sliced
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 31.5 g
- Carbohydrate
- 78.1 g
- of which sugars
- 6.6 g
- Fat
- 10.1 g
- of which saturates
- 1.9 g
- Fibre
- 3.4 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions.
- 2
Mix gochujang, gochugaru, soy sauce and sesame oil into a sauce.
- 3
Heat a wok over a very high heat. Add the sliced onion and green pepper and stir-fry for 2 minutes.
- 4
Add the squid rings and stir-fry briskly for 2–3 minutes — do not overcook or they will become rubbery.
- 5
Pour in the sauce and toss everything together over the heat for 1 minute until glossy and fragrant. Serve immediately over steamed rice.
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