Ojingeo-deopbap, Spicy Stir-fried Squid with Rice, 鱿鱼盖饭, 魷魚蓋飯,イカ炒め丼, 오징어덮밥 Leave a comment

Squid marinated in a spicy sauce with onions and carrots, stir-fried, and served over steamed rice.




Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 2 squids, ½ onion (3⅓ oz, 100g), 2 green chili peppers (1 oz, 30g), 1 red chili pepper (½ oz, 15g), 4 perilla leaves, 1 oz (30g) carrot, 1 large green onion (1 oz, 30g), 1 tablespoon vegetable oil, starch water (1 tablespoon starch powder, 1 tablespoon water)

Seasoning: 2 tablespoons gochu-jang (red chili pepper paste), 1 tablespoon gochut-garu (red chili pepper powder), 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon corn syrup, 2 tablespoons minced green onion, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon rice wine, ½ tablespoon sesame oil, pinch of ground black pepper

1. Lay the squid on a cutting board. Pull the body and the tentacles apart. Cut the tentacles off just in front of the eyes. Discard the eyes, intestines, ink sac, small beak and cartilage backbone. Cut the body tube open and remove the skin from the meat; hold the skin with paper towel and pull up to the head. (For greater convenience purchase prepared squids.) Rinse carefully under running water. Lay the squid out flat-inside facing up-and score it diagonally with a knife about ¼-inch (0.6-cm) intervals: this will make it curl up when cooking. Cut the squid into 2×1-inch (5×3-cm) large rectangle pieces. Cut the tentacles into 2-inch (5-cm) long segments.
2. Cut the onion in half lengthwise and then cut them into julienne.
3. Cut the carrot into 1½-inch (4-cm) long segments, and then slice into 1½x½x⅛-inch (4x1x0.3-cm) long pieces.
4. Cut the green chili peppers and red chili pepper in half lengthwise. Remove the seeds and slice diagonally.
5. Slice the green onion diagonally. Fold the perilla leaves and slice ½-inch (1-cm) width strips.
6. In a small bowl, combine all the ingredients for seasoning and mix well.

1. In a large bowl, mix the squid pieces with the seasoning. Add the prepared vegetables into the bowl and mix well.
2. Place a large skillet over high heat and stir-fry the seasoned squids and vegetables, until the squid pieces curl up and turn opaque, for about 5 minutes. Add starch water to thicken the sauce. Turn off the heat.
3. Place a scoop of cooked rice in the individual plate. Place the stir-fried squid on the side.

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