Korean Ojingo Bokum

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 2 small whole squid
• 4 green onions or 4 spring onions
• 2 large hot green peppers (jalapeãƒæ’ o or hot green chili)
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 tablespoon pure toasted sesame oil
• 1/2 teaspoon sesame seeds
• 1 large carrot (optional)
• 1/2 onions (optional) or 1/2 yellow onion (optional)
• 1/4 small green cabbage (optional)
• 3 large mushrooms (optional)
• 1 head broccoli (optional)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice wine
• 2 tablespoons red chili paste (gochujang)
• 1 teaspoon sugar
• 6 fresh garlic cloves, peeled
• 1/2 teaspoon black pepper
• 1 inch fresh gingerroot, peeled
• water, as needed
• 1 tablespoon fine ground red chili pepper (optional)

Recipe

• 1 stir fry sauce.
• 2 cut ginger into smaller pieces.
• 3 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).
• 4 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.
• 5 squid.
• 6 clean the squid. (your fish market should be able to clean the squid for you) wash well in cold water.
• 7 slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
• 8 cut into 1/4 inch wide strips from the "head" to the "tail".
• 9 cut the strips into about 2 inch sections.
• 10 slit the tentacle ring, flatten, and cut each tentacle free from the others. cut tentacles into about 2 inch sections.
• 11 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.
• 12 trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
• 13 optional vegetables (use any or all).
• 14 cut onion in half from to bottom. slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
• 15 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.
• 16 trim top and bottom of carrot, and wash in cold water. cut into strips about the same size as the squid strips.
• 17 wash and thin slice mushrooms.
• 18 separate broccoli florets and wash in cold water.
• 19 cooking.
• 20 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.
• 21 (broccoli and carrot, stir fry about 40 seconds if used).
• 22 (onion slices, stir fry 30 seconds if used).
• 23 squid, green onion, (and cabbage if used), stir fry 30 seconds.
• 24 sauce and pepper, stir fry 2 minutes.
• 25 remove from heat and add sesame oil, toss and serve garnished with sesame seed.