Ojingeo Bokkeum (Spicy Korean Squid Stir-Fry)
Korean dinner for one, on the table in 18 minutes. About 510 kcal and 33 g protein. It brings some heat.
Per portion
Calories from protein 26%, carbs 58%, fat 16%. Estimated from the ingredients.
Roughly £2.00 a portion.
Method
- 1
Mix the gochujang, gochugaru, soy sauce, sesame oil, honey and garlic for the sauce.
- 2
Heat a splash of oil in a hot wok or frying pan and stir-fry the onion, carrot and pepper for 2–3 minutes until just softened.
- 3
Add the squid and stir-fry for 1–2 minutes only, until just opaque (do not overcook or it will turn rubbery).
- 4
Pour in the sauce and toss everything together for 1 minute until glossy.
- 5
Season to taste with salt and black pepper, then scatter with spring onion and sesame seeds, and serve with rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/ojingeo-bokkeum-spicy-korean-squid-stir-fry/
