Korean
Korean - Featured Mains
Ojingeo Bokkeum
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g fresh squid, cleaned and scored in a crosshatch, cut into pieces
- • 1/2 onion, sliced
- • 1 carrot, sliced thin
- • 3 tbsp gochujang
- • 1 tbsp gochugaru
- • 2 tbsp soy sauce and 1 tbsp sugar
- • 3 cloves garlic, minced
- • 1 tbsp vegetable oil
- • 2 spring onions, cut into 3cm pieces
Preparation Steps
1
Phase 1
Score the squid in a crosshatch and cut into pieces so it curls as it cooks.
2
Phase 2
Combine gochujang, gochugaru, soy sauce, sugar, and garlic.
3
Phase 3
Heat the oil in a wok over high heat and sear the squid 1 minute until it curls; remove and set aside.
4
Phase 4
Stir-fry the onion and carrot for 2 minutes, then add the sauce and let it bubble.
5
Phase 5
Return the squid and toss 1 minute only, just until coated, to keep it tender.
6
Phase 6
Stir in the spring onions and serve immediately with rice.