Seiches à la coréenne Ojingeo Bokkeum

Ingredients

• 300 g Small Squid (cleaned, whole) (keep the smallest ones whole, larger ones halved lengthwise)
• 1 medium Onion (thinly sliced)
• 1 large Carrot (cut into ~1 mm thin ribbons (julienne))
• 1 clove Garlic (roughly minced (≈1 tablespoon))
• 2 stalks Scallions (green part) (cut into 3‑4 cm pieces)
• 2 pieces Red Chili Pepper (sliced into 2 mm rounds)
• 2 pieces Green Chili Pepper (sliced into 2 mm rounds)
• 2 tablespoons Gochujang (Korean fermented chili paste) (store‑bought, Korean brand preferred)
• 1 tablespoon Gochugaru (Korean chili powder) (mild to medium heat)
• 1 tablespoon Brown Sugar (packed)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Cooking Oil (vegetable) (for sautéing)
• 2 tablespoons Water (to thin sauce if needed)
• 1 teaspoon Toasted Sesame Seeds (optional garnish)
• 2 cups Japonica Rice (cooked) (served on the side)

Instructions

1. Prepare the vegetables

   Thinly slice the onion, julienne the carrot into ~1 mm ribbons, slice the red and green chilies into 2 mm rounds, and cut the scallion greens into 3‑4 cm pieces. Mince the garlic roughly (about 1 tablespoon).

   Time: PT5M

2. Make the sauce

   In a mixing bowl combine gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and a pinch of black pepper. Stir until smooth. Add the minced garlic and mix again. Set aside.

   Time: PT3M

3. Heat the pan

   Place the sauté pan over medium heat and add 1 tablespoon of vegetable oil. Let the oil heat for about 20 seconds.

   Time: PT1M

   Temperature: medium

4. Sauté aromatics

   Add the sliced onion to the pan and stir‑fry for about 20 seconds until fragrant. Then add the carrot ribbons and cook for 1 minute, stirring constantly.

   Time: PT1M30S

   Temperature: medium

5. Cook the squid

   Add the cleaned small squid (whole or halved) to the pan. Stir‑fry for 3 minutes until the squid turns opaque and is just cooked through.

   Time: PT3M

   Temperature: medium

6. Add the sauce

   Pour the prepared sauce over the squid and vegetables. Stir to coat everything evenly. If the mixture looks dry, add up to 2 tablespoons of water plus any residual sauce from the bowl.

   Time: PT2M

   Temperature: medium

7. Finish with chilies and scallions

   Add the sliced red and green chilies and the scallion pieces. Stir‑fry for another 2 minutes until the chilies soften slightly and the scallions are bright green.

   Time: PT2M

   Temperature: medium

8. Plate and garnish

   Transfer the stir‑fry to a serving plate. Sprinkle toasted sesame seeds on top and serve immediately with cooked Japonica rice.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

22 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Small Squid (cleaned, whole): small octopus pieces, shrimp, chicken breast strips
• Instead of Carrot: daikon radish
• Instead of Scallions (green part): chives
• Instead of Red Chili Pepper: Thai bird chilies
• Instead of Green Chili Pepper: jalapeño
• Instead of Gochujang (Korean fermented chili paste): Korean chili paste substitute mix
• Instead of Gochugaru (Korean chili powder): red pepper flakes
• Instead of Brown Sugar: honey, white sugar
• Instead of Soy Sauce: tamari
• Instead of Sesame Oil: peanut oil
• Instead of Cooking Oil (vegetable): canola oil
• Instead of Japonica Rice (cooked): short‑grain rice

Equipment Needed

• Sauté Pan or Wok
• Sharp Chef’s Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons
• Rice Cooker or Pot (optional)

Critical Steps — Do Not Skip

• Do not over‑cook the squid; it should remain tender
• Ensure the sauce is well‑mixed before adding to the pan to avoid clumps
• If the sauce thickens too much, thin with a little water

Chef Tips from the Video

• Toast sesame seeds in a dry pan for 1‑2 minutes for extra nuttiness
• For extra umami, finish with a drizzle of a few drops of fish sauce (optional)
• Serve with a side of pickled radish to balance heat

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Can freeze cooked squid stir‑fry for up to 1 month; thaw before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the sauce and store it in the refrigerator for up to 2 days
• Pre‑slice all vegetables and keep them in a sealed container
• Cook the rice ahead of time and reheat before serving

Frequently Asked Questions