Hyosun Ro's Ojingeo Bokkeum
Spicy StirFried Squid
My Korean food adventure continues this weekend and I have one more dish to share. Since the rest of the family is out of the house this was the perfect time to heat up the kitchen with a fiery skillet and some fiery hot chili peppers. Whenever I cook stove top with spices at the heat level I enjoy, I fumigate the house with an almost toxic capsaicin cloud that leaves everyone choking and gasping for air - no joke. Since Xavier won state the tournament, in basketball the rest of the family stayed to watch the other final games and so my Saturday night is free!!! Now was my moment to indulge in the heat and explode the kitchen with flavor…. and fumes.
It would be hard to pick one favorite Korean dish, but this one is definitely in the top 3 -Ojingeo bokkeum - spicy stir fried squid. It is mouthwatering and delicious. The slightly sweet yet spicy gojang sauce that coats the veggies and squid in a quick flash frying red glaze of heat is almost intoxicating to me. Can you tell I love food? Its sizzles on the plate and dances on the palate. The only thing I did differently in this recipe was use frozen prepared squid and I turned up the heat a bit with additional crushed red pepper and fiery hot chili peppers. Otherwise, I followed Hyosun Ro’s recipe over at Korean Bapsang to the letter. What was most exciting in this experience was how quickly I was eating it.
https://www.koreanbapsang.com/ojingeo-bokkeum-korean-spicy-stir-fried/
My only comments about the recipe would be that it served one (me) not two, but I did go carb free and did not use rice. Additionally, Hyosun’s photo’s have squid nestled in almost a puddle of the red hot Bokkeum sauce. Following her instructions my sauce was not as plentiful, I wanted more. The flavors were great though! In many restaurants I get a slight charred effect that was elusive to me at home. As Hyonsun suggests I did not want to over cook the squid and even though me skillet was sizzling I had to pull it before any charring. Always learning and forever a student. All in all, none of that mattered as every bite was exquisite; tender, spicy, umami and slightly sweet.
I really have nothing to add to the conversation when it comes to the recipe itself except for the love and passion that I put into cooking and finding the best recipes to try. I owe a big shout out to Hyosun for her version - Bravo and thanks! Okay, I confess, I secretly wish I would be adopted by a Korean mother so I could experience all these original authentic meals!!!
Here is are few pics of my cooking process tonight
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