๐Ÿฆ‘ Ojingeo-bokkeum deopbap, a spicy squid rice bowl

One bowl of rice topped with spicy squid stir-fry, onion, Korean large green onion (daepa), and sesame seeds.

Today is a spicy squid rice bowl, ojingeo-bokkeum deopbap. Cleaning squid looks fussy, so I will show you the easy way.

Peel the skin, score the squid, then stir-fry the squid with the vegetables and seasoning on high heat for a short time. Spoon the stir-fry over rice and you have one bowl. This is a home bowl with the seasoning clinging to the rice, not a saucy stew.

Cleaning is half the dish

Squid sizes vary, so weight after cleaning is more reliable than counting squid. After the skin, innards, and quill are out and the squid is drained, you want 150g. Rub the surface with coarse salt and the skin slips off. Score the inside in a crosshatch, then cut bite-size pieces. The cuts help the seasoning cling and shorten the cooking.

Cook the onion and Korean large green onion (daepa) before the squid. When the vegetables soften, add the squid. When it turns white and curls, add the seasoning. Squid can turn tough if it fries from the start, so it goes in later.

⏱ At a glance

  • Servings: 1
  • Estimated cooking time: about 15 minutes to clean, then check the stir-fry from about 8 minutes
  • Extra prep: cook 200g rice (about one bowl) your usual way
  • Difficulty: easy
  • Tools: pan, board, knife, scissors
  • Flavor: spicy, with seasoning that clings to the rice

๐Ÿ›’ Ingredients

Stir-fry

  • Squid: 150g after cleaning
  • Coarse salt: a little for cleaning. Do not measure it
  • Onion: 75g after trimming
  • Korean large green onion (daepa): 25g after trimming (about 1/4 stalk). You can use 25g scallions (jjokpa) instead. The thickness and aroma differ, so do not convert by stalk count.
  • Cheongyang chili pepper: 10g. A serrano chili, 10g, can stand in. Cheongyang is a little hotter.
  • Cooking oil: 15ml (about 1 Tbsp)

Seasoning

  • Gochujang (Korean red chili paste): 15ml (about 1 Tbsp). Buy it at a Korean or Asian grocery, or online. Do not swap in another paste.
  • Gochugaru (Korean red pepper flakes): 7.5ml (about 1/2 Tbsp). Buy it the same way. Do not swap in another chili powder.
  • Korean regular soy sauce (jin-ganjang): 15ml (about 1 Tbsp)
  • Sugar: 7.5ml (about 1/2 Tbsp)
  • Minced garlic: 7.5ml (about 1/2 Tbsp)
  • Toasted sesame oil: 7.5ml (about 1/2 Tbsp)
  • Toasted sesame seeds: a little

Rice bowl

  • Cooked rice: 200g (about one bowl)

๐Ÿ‘ฉ‍๐Ÿณ Spicy squid rice bowl

1. Clean the squid

Rub the squid with coarse salt and peel the skin. Take out the innards and quill, rinse, and drain. That cleaned squid is 150g. Score the inside in a crosshatch and cut bite-size pieces. Scissors are fine if they are easier.

2. Cut the vegetables and mix the seasoning

Slice 75g onion. Cut 25g daepa and 10g Cheongyang chili on a slant. Mix 15ml gochujang, 7.5ml gochugaru, 15ml jin-ganjang, 7.5ml sugar, and 7.5ml minced garlic. Save 7.5ml toasted sesame oil for the end.

3. Fry the vegetables first

Heat a pan on high and add 15ml cooking oil. Fry 75g onion and the white part of 25g daepa until they soften and the daepa aroma rises.

4. Add the squid and seasoning

Add 150g squid and fry briefly until the surface turns white and curls. Add the seasoning and coat everything. If liquid pools, keep the heat high until the seasoning thickens. Add 10g Cheongyang chili and the green part of the daepa and toss once.

5. Finish with toasted sesame oil

Just before you turn off the heat, add 7.5ml toasted sesame oil and the sesame seeds. From about 8 minutes, check a piece. If the inside is opaque and the seasoning clings, it is done. If the squid feels like rubber, it has already fried too long.

6. Spoon it over rice

Put 200g rice in a bowl. Spoon all of the stir-fry on top.

๐Ÿ’ก Ajumma's Tips

Squid can turn tough if it fries too long. Soft squid comes from cooking the vegetables first and adding the seasoning after the squid changes color.

Without gochugaru, the heat and color drop and the squid stir-fry tastes flat. For this taste, leave it in the seasoning. If the Cheongyang chili is very hot, use half.

If it is under-salted, add a little more jin-ganjang. If it tastes salty, add a little more onion and stir-fry it in. You do not need to add water. The squid releases its own.

Variations

Add 30g trimmed carrot with the onion for a little more sweetness. If you have cabbage, add it later, only until it softens. Onion and daepa are enough without either.

A fried egg on top makes the bowl more filling.

On the side

A plate of baechu-kimchi, napa cabbage kimchi, keeps the spicy rice from tasting flat. You do not need soup. This bowl is a meal.

Finish

Today is a spicy squid rice bowl. Peel the skin, fry the vegetables first, and cook the squid briefly, and you have one bowl at home. Spoon the stir-fry over hot rice.

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