Ojingeo Bokkeum

Ingredients

• 1 lb squid, cleaned
• 2 tablespoons gochugaru (Korean red chili flakes)
• 5 cloves garlic, minced
• 3 stalks scallions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• 2 tablespoons vegetable oil
• ¼ teaspoon salt
• 1 teaspoon sesame seeds

Instructions

1. 1

   Pat the squid dry with paper towels, rubbing gently all over to remove surface moisture, which helps it crisp when cooking.

2. 2

   Slice the squid body lengthwise to open it flat, then score the inside surface in a crosshatch pattern—cut parallel lines at a 45-degree angle about 1/8-inch apart, then cut diagonal lines the same way to create a diamond pattern.

3. 3

   Cut the scored squid into 2-inch squares, and leave the tentacles whole or cut any that are longer than 2 inches.

4. 4

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and salt until the sugar dissolves completely.

5. 5

   Heat the vegetable oil in a 12-inch skillet over high heat until it shimmers and ripples when you tilt the pan, about 90 seconds.

6. 6

   Add the squid in a single layer and let it sit without stirring for 90 seconds until the bottom edges turn opaque and slightly golden.

7. 7

   Stir the squid and cook for another 60 seconds until most pieces have turned from translucent to opaque white, with just a hint of pink remaining.

8. 8

   Push the squid to the sides of the skillet, creating a clear space in the center; add the minced garlic to that space.

9. 9

   Stir the garlic in place for 30 seconds until it turns golden and smells strongly fragrant, then stir it into the squid.

10. 10

    Sprinkle the gochugaru evenly over the squid and stir constantly for 45 seconds until the chili flakes coat everything and the oil turns reddish.

11. 11

    Pour the soy sauce mixture into the pan and stir for 60 seconds until the squid is evenly coated and the sauce reduces slightly, thickening on the surface.

12. 12

    Transfer the squid to a serving plate, scraping all the sauce and garlic bits from the pan onto the squid.

13. 13

    Scatter the sliced scallions and sesame seeds over the top in a thin, even layer.

Tools you’ll need

• cutting board
• sharp chef's knife or kitchen scissors
• paper towels
• small mixing bowl
• whisk
• 12-inch skillet
• wooden spoon or silicone spatula
• serving plate

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