Korean Ojingo Bokum

READY IN: 12mins




  • Stir Fry Sauce.
  • Cut ginger into smaller pieces.
  • Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
  • Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
  • Squid.
  • Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
  • Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
  • Cut into 1/4 inch wide strips from the "head" to the "tail".
  • Cut the strips into about 2 inch sections.
  • Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
  • Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
  • Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
  • Optional Vegetables (Use any or all).
  • Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
  • Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
  • Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
  • Wash and thin slice mushrooms.
  • Separate broccoli florets and wash in cold water.
  • Cooking.
  • Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
  • (Broccoli and carrot, stir fry about 40 seconds if used).
  • (Onion slices, stir fry 30 seconds if used).
  • Squid, green onion, (and cabbage if used), stir fry 30 seconds.
  • Sauce and pepper, stir fry 2 minutes.
  • Remove from heat and add sesame oil, toss and serve garnished with sesame seed.