Tuesday, 22 May 2012

Korean Spicy Squid (Ojinguh Bokkeum)

© Fresha-licious : Korean Spicy Squid (Ojinguh Bokkeum)
with  steamed wholegrain black rice from our province in Kalinga




I cooked this Korean squid dish recipe to impress my husband.   That was 2 or 3 weeks ago. He loved the sambal sotong I made before so I decided to cook another chili hot and spicy squid dish, and this time I decided to go Korean.

My first attempt for this dish was too fiery hot.  Frederick liked it, I can say.  Though drenched in his own sweat, he enjoyed eating 2 plateful, squid dish + rice,  The downside – almoranas!!!  The good side, bladder cleanse as Frederick will pee a lot since  he was able to finish more than a liter of iced lemon tea during our dinner.   For me?  Well, I worry less about almoranas .  I’m more concerned about my tummy as the dish had my gastro- enteritis triggered that I almost fainted because of the pain and spasm in my stomach.  Next time, I won't be using too many red chili peppers to get my desired orange color for this dish. 

But despite that, Frederick continued munching my ojinguh bokkeum he liked it so much, well, except for the fiery hotness of my squid dish


© Fresha-licious : Korean Spicy Squid (Ojinguh Bokkeum)




     KOREAN SPICY SQUID (OJINGUH BOKKEUM)


Ingredients:

Squid, sliced into squares and rings - 500 g.
Capsicum, sliced into rectangles - 1 large
Garlic, minced - 5 cloves
Red Onions, sliced into rectangles -  1 medium
White Onions, sliced into rectangles -   1 medium
Red hot chili peppers - at least 2 pieces or as desired
Sesame Seeds - 1 tsbp
Olive Oil – 1 1/2 tbsp
Sesame oil – 1 tsp
Ground Black pepper


Light Soy Sauce - 1 tsp
Salt (Low sodium by 50%) - 1 1/2 tsp
Sugar - 1 1/2 tsp
Corn Starch - 4 tbsp
Water - 4 tbsp


Cooking Procedure:

1.      Roast the sesame seeds and set aside.
2.      In a non-stick sauce pan, place the oils and garlic together and sauté under medium fire until the garlic become aromatic.
3.      Stir in the chilis, then the onions and pan fry until the onion wilt.
4.      Add in the squid and let it simmer for a minute or until it changes in color.  Transfer the squids to a plate and set aside.
5.      Add the seasonings:  light soy sauce, salt, sugar, ground white pepper and let it simmer.
6.      Mix the corn starch and tap water together and pour on the sauce.  Stir.
7.      Add in the squid, sesame seeds, and bell pepper and let it simmer until the sauce thickens.


Serve with steamed wholegrain black, red or brown rice.  You can make this dish less chili-hot or you can make it hotter. That depends on your preference J



© Fresha-licious (22May2012)

2 comments:

  1. Oh a nice take on ojinguh bokkeum, nontraditional approach but looks delicious nonetheless...making a mental not to try this version soon :)

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    1. hi jinkzz thanks for dropping by :-)

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