Dish
Ojingeo chae bokkeum
Spicy Squid Stir-Fry
Ojingeo chae bokkeum is made by stir-frying squid and vegetables with a spicy sauce. The vegetables used in the dish can vary, but typically include onions, bell peppers, and carrots. The sauce is made with gochujang, a Korean chili paste, soy sauce, and sugar. Ojingeo chae bokkeum is a flavorful and spicy dish that can be made in under 30 minutes.
Origins and history
Ojingeo chae bokkeum is a popular dish in Korean cuisine. It is believed to have originated in the southern region of Korea.
Dietary considerations
Ojingeo chae bokkeum can be made gluten-free by using gluten-free soy sauce and gochujang. It can also be made vegetarian by omitting the squid and using tofu instead.
Variations
Ojingeo chae bokkeum can be made with different types of vegetables, depending on personal preference.
Presentation and garnishing
Ojingeo chae bokkeum can be garnished with sliced green onions and sesame seeds for added flavor and texture.
Tips & Tricks
To prevent the squid from becoming tough, cook it quickly over high heat.
Side-dishes
Ojingeo chae bokkeum can be served with a side of steamed rice or Korean-style noodles.
Drink pairings
Ojingeo chae bokkeum pairs well with a glass of Korean rice wine or a cold beer.
Delicious Ojingeo chae bokkeum recipes
More dishes from this category... Browse all »
Arroz con apio
Panamanian cuisine
Ayam pelalah
Balinese cuisine
Beef & Broccoli
Chinese cuisine
Beef chow fun
Chinese cuisine
Beef kway teow
Malaysian cuisine
Beef suqaar
Somali cuisine
Bhutuwa
Nepalese cuisine
Black Pepper Crab
Singaporean cuisine
