We are up visiting my parents for our last summer hurrah. It’s a whole lot of eating and not doing much which I think is perfect before the whirlwind of back to school schedules next week. My mom has been cooking non-stop making sure there is enough food for all us. This means Korean food all day everyday. This means Korean food all day everyday. My dad has his vegetable garden and the bounty has been great for the kids’ favorite soup, hobak jun (pan-fried zucchini), ssam, as well as tomatoes and cucumbers to munch on.
I don’t know if you’ve noticed, but I have been in a cooking slump for the better part of this year with some sparks of inspiration. And with all this R & R, I’m hoping to get rejuvenated for some more sparks this year!
Ojingeo bokkeum is a perennial favorite among Koreans and can be found on most menus of Korean restaurants. Every now and then I crave this dish and order it when I go out, but disappointment quickly ensues when I bite into an oily, rubbery morsel.
With a little guidance from my mom, I have created a simple recipe for this dish. The key to this dish is to cook the squid quickly over high heat, otherwise overcooking the squid results in a tough and chewy texture. The dish is easy to make and spicy hot! Also, I usually find my squid in the frozen section of the grocery store where it is all packaged up and cleaned. If you go with this option, just thaw out the squid in the refrigerator a couple of days before you are ready to cook. If you opt for using fresh squid, you can check out this link to learn how to clean the tentacled creatures.
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon kochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- ¼ cup kochujang (Korean red pepper paste)
- 1 pound squid, cleaned
- 2 tablespoons cooking oil
- 5 stalks green onions, cut into 2-inch sections
- 1 green chili pepper, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1 stalk of green onion, thinly sliced (optional for garnish)
- Prepare the sauce. In a medium-sized bowl, mix together the garlic, ginger, kochugaru, soy sauce, and kochujang.
- Prepare the squid. Pull the fins off the mantle (body). Cut the mantle lengthwise along the ridge. Flatten it out so that the interior wall of the body is face up on your cutting board. Scrape off any slimy goo. Lightly score a diamond pattern on the squid. To do this, first score a set of parallel lines (about ½-inch apart). Score a second set of lines crosswise at about 30 degrees to the first set of lines. Cut the squid lengthwise in 1-inch wide strips and then cut those strips into 2-inch sections. Repeat until all the squid is cut. To prepare the tentacles, cut the heads off below the eyes and discard. Remove the beak as well. Cut the tentacles into 2-inch sections. The scoring helps the squid hold more sauce and gives it a cool look, like a pine cone...because squids and pine cones.
- Add the squid to the sauce. Make sure the squid is thoroughly coated. Let sit for about 20 minutes.
- Heat the cooking oil in a non-stick skillet over medium-high heat.
- Add the green onions and pepper and saute until the onions start to wilt.
- Add the marinated squid and cook until done, about 1½ to 2 minutes. The squid will turn opaque and curl up, and the diamond pattern will be more apparent.
- Remove the pan from the heat and stir in the sesame oil.
- Serve the dish in a nice platter. Garnish with sesame seeds and green onions.
The Sunday Supper tastemakers are sharing their Asian inspired recipes! We got you covered the next time a spark of inspiration hits you!
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Crab Ragoon by Recipes Food and Cooking
- Fried Rice by Hezzi-D’s Books and Cooks
- Homemade Sushi by The Freshman Cook
- Mango Pudding by Brunch with Joy
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Thai Style Sliders by Cupcakes & Kale Chips
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Asam Laksa by Caroline’s Cooking
- Bacon Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asian Beef and Green Bean Stir-Fry by Family Foodie
- Banh Mi Hot Dog by Life Tastes Good
- Beef Lo Mein by Cosmopolitan Cornbread
- Cheese Korokke by Manu’s Menu
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Easy Chow Mein by Momma’s Meals
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Grilled Pork Báhn Mì by That Skinny Chick Can Bake
- Grilled Tandoori Chicken by Cooking Chat
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Pad Thai by Curious Cuisiniere
- Seven Flavor Precious Chicken by Nosh My Way
- Sri Lankan Vegetable Curry by Panning The Globe
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
On the Lighter Side
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
Oodles of Noodles
- Asian Noodle Types and 34 Best Asian Recipes by SundaySupper
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