젓가락질이 멈추질 않는~ '오징어실채 볶음' 레시피
젓가락질이 멈추질 않는~ '오징어실채 볶음' 레시피! is a easy Korean recipe that serves 2. 250 calories per serving. Recipe by 추추의 한끼식사 on YouTube.
Prep: 8 min | Cook: 11 min | Total: 29 min
Cost: $18.11 total, $9.06 per serving
Ingredients
- 200 g Squid Mantle (cut into 3‑4 cm pieces)
- 1 tablespoon Cooking Oil (neutral oil such as canola or vegetable)
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Dark Soy Sauce (adds depth and color)
- 1 tablespoon Oligosaccharide Syrup (sweetener; can be replaced with honey or corn syrup)
- 0.5 tablespoon Minced Garlic (freshly minced)
- 1 tablespoon Sesame Oil (toasted sesame oil for aroma)
- 1 tablespoon Toasted Sesame Seeds (lightly toasted)
- 1 tablespoon Ground Black Pepper (freshly ground)
Instructions
Cut Squid Mantle
Place the squid mantle on a cutting board and slice it into short, bite‑size pieces about 3‑4 cm long to prevent tangling during cooking.
Time: PT5M
Season and Stir‑Fry Squid
Heat the frying pan over medium‑low heat, add 1 tbsp cooking oil and 3 tbsp mirin, then add the squid pieces. Stir‑fry until the squid turns a light golden‑brown, about 5‑6 minutes, until the fishy odor dissipates and the texture becomes chewy.
Time: PT6M
Temperature: medium-low
Set Aside Squid
Transfer the cooked squid to a mixing bowl and set aside while you prepare the sauce.
Time: PT1M
Prepare Sauce
In the same pan, add 1 tbsp dark soy sauce, 1 tbsp oligosaccharide syrup, and 0.5 tbsp minced garlic. Stir and increase the heat to medium. Bring the mixture to a gentle boil, then immediately turn off the heat.
Time: PT2M
Temperature: medium
Coat Squid with Sauce
Return the squid to the pan, toss quickly with the hot sauce until every piece is evenly coated.
Time: PT2M
Finish and Serve
Add 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, and 1 tbsp ground black pepper. Stir briefly to combine, then transfer to a serving plate.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free if using gluten‑free soy sauce
Allergens: Seafood (squid), Sesame
Ingredient Substitutions
- Instead of Cooking Oil: vegetable oil, canola oil
- Instead of Mirin: dry sherry, rice vinegar with a pinch of sugar
- Instead of Dark Soy Sauce: regular soy sauce mixed with a dash of molasses
- Instead of Oligosaccharide Syrup: honey, corn syrup, maple syrup
- Instead of Minced Garlic: garlic powder (¼ tsp)
- Instead of Sesame Oil: regular oil (flavor will differ)
- Instead of Toasted Sesame Seeds: white sesame seeds
- Instead of Ground Black Pepper: white pepper
Equipment Needed
- Cutting Board
- Chef's Knife
- Frying Pan
- Mixing Bowl
- Measuring Spoons
- Spatula
- Chopsticks (optional)
Critical Steps — Do Not Skip
- Step 2: Proper stir‑frying to remove fishy odor and achieve chewy texture.
- Step 4: Controlling the sauce boil to avoid bitterness.
- Step 5: Quickly coating the squid to prevent overcooking.
Chef Tips from the Video
- Use fresh squid for the best texture; frozen squid can release excess water.
- Toast the sesame seeds briefly in a dry pan for extra nuttiness before adding.
- A quick splash of rice vinegar at the end brightens the flavor.
Troubleshooting
Squid becomes rubbery.
Do not over‑cook; stir‑fry only until lightly browned and finish with the hot sauce off the heat.
Sauce is too salty.
Add a splash of water or a pinch of sugar to balance the flavor.
Dish is too dry.
Add an extra teaspoon of mirin or a drizzle of sesame oil during the final toss.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; freezing changes the squid's texture.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Cut the squid and measure all sauces ahead of time; keep them refrigerated separately.
- The sauce can be prepared up to 4 hours in advance and reheated briefly before tossing with the squid.
Frequently Asked Questions
What is the cultural significance and history of 오징어 실체 볶음 in Korean cuisine?
오징어 실체 볶음 is a classic Korean banchan that showcases the country's love for fresh seafood. Historically, squid mantle was stir‑fried quickly to preserve its natural chewiness and to create a salty‑sweet side dish that pairs well with rice.
What are the traditional regional variations of 오징어 실체 볶음 in Korean cuisine?
In coastal regions like Jeju and Busan, the dish often includes gochugaru (Korean red pepper flakes) for heat, while inland versions may use a sweeter soy‑mirin glaze. Some families add sliced green onions or chili peppers for extra flavor.
How is 오징어 실체 볶음 traditionally served in Korean households?
It is typically served as a banchan alongside steamed rice and other side dishes, eaten with chopsticks. The dish is enjoyed warm or at room temperature and is meant to be shared family‑style.
On what occasions or celebrations is 오징어 실체 볶음 traditionally associated in Korean culture?
While not tied to a specific holiday, 오징어 실체 볶음 appears frequently at family gatherings, birthday feasts, and seafood‑focused celebrations because it is quick to prepare and highlights fresh catch.
What makes 오징어 실체 볶음 special or unique in Korean cuisine?
The dish balances the natural briny flavor of squid with a sweet‑savory glaze, and the quick stir‑fry technique keeps the mantle tender yet chewy. The finishing touch of sesame oil, toasted sesame seeds, and black pepper adds aroma and texture that are signature to Korean banchan.
What are the most common mistakes to avoid when making 오징어 실체 볶음?
Common errors include over‑cooking the squid, which makes it rubbery, and overcrowding the pan, which steams rather than browns the pieces. Also, adding the sauce too early can cause the squid to release excess moisture.
Why does this 오징어 실체 볶음 recipe use mirin instead of plain rice wine or sugar?
Mirin provides a gentle sweetness and a subtle acidity that helps to mask any fishy odor while giving the glaze a glossy finish. Plain rice wine lacks the sweetness, and sugar alone would make the sauce cloying.
Can I make 오징어 실체 볶음 ahead of time and how should I store it?
Yes, you can prepare the squid and the sauce separately up to 4 hours in advance. Keep them refrigerated in airtight containers, then combine and finish with sesame oil and seeds just before serving.
What texture and appearance should I look for when making 오징어 실체 볶음?
The squid pieces should be lightly browned on the edges, glossy from the sauce, and retain a tender‑chewy bite. The final dish should have specks of black pepper and sesame seeds for visual contrast.
How do I know when 오징어 실체 볶음 is done cooking?
When the squid pieces have turned a uniform light brown and the sauce has just thickened enough to coat them without pooling, the dish is done. It should be hot but not simmering.
What does the YouTube channel 추추의 한끼식사 specialize in?
The YouTube channel 추추의 한끼식사 focuses on quick, everyday Korean home‑cooking recipes that are budget‑friendly and designed for busy families, often highlighting seafood and simple stir‑fry techniques.
How does the YouTube channel 추추의 한끼식사’s approach to Korean cooking differ from other Korean cooking channels?
추추의 한끼식사 emphasizes minimal prep, affordable ingredients from local markets, and practical tips like using chopsticks for mixing hot dishes, whereas many other channels focus on elaborate plating or gourmet techniques.
Last updated: September 4, 2026
