deopbap

A most popular Korean spicy squid stir fry or Ojingeo Bokkeum that is a great one dish meal when served with rice - which is then called Ojingeo Deopbap.

Spicy Squid Stir Fry (Ojingeo Bokkeum)

squid

yellow onion

carrot

green onions (, chopped)

cabbage

Tbsp vegetable oil

pepper

tsp sugar (+1 tsp (optional))

Tbsp chopped garlic

ginger powder

Tbsp gochujang

Tbsp gochukaru ((Korean red chili powder)

soy sauce

black pepper

water (+1 tbsp (optional))

Prepare a wok or a frying pan on medium high heat. Add 3 Tbs of oil.

Add chopped green onions and stir fry for about 2-3 min or until the green onions are nicely browned.

Immediately add squid slices to the pan and stir fry for 1 min or squid pieces look slightly cooked.

Add 1 Tbs + 1 to 2 tsp of sugar. Add more ore less sugar depending on whether you like things sweeter or not. Stir and cook until sugar is all dissolved.

Add garlic, ginger powder, gochujang, gochugaru and then soy sauce. Also black pepper. Stir again.

Add water and stir fry for 1 more minute

Add all the vegetables and cook for 7-8 more minutes or until all the vegetables are cooked.

Turn off heat. Finish with a dash of sesame oil and some more fresh green onions as garnish. Optionally, sprinkle sesame seeds.

Our family recipe of bulgogi and fresh Korean greens on top of rice bowl. Mix with some yummy gochujang sauce and enjoy!!

Korean Bulgogi Rice Bowl with Gochujang

rice

ssukat ((crown daisies,

Perilla leaves

Persian cucumbers ((julienned) (1 1/2 cup / 375 ml))

onion

garlic ((sliced thin))

Korean green chili peppers/Annaheim or Jalapeno peppers

green onions ((chopped))

Daikon Sprouts

Swirl of Sesame oil

Tbsp rice vinegar

sugar

Tbsp apple ((grated))

lemon juice

soy sauce ((jin ganjang))

Make Bulgogi with my Bulgogi recipe. Although it is best to marinate for several hours to overnight, you can marinate just 30 minutes and it will be fine.

Cook rice. This recipe serves 1 cup cooked rice for 1 serving. Make more if you want extra.

While rice is cooking, prepare vegetable toppings as listed above

Make Gochujang sauce by mixing all sauce ingredients

Add rice to bowl

Top with vegetables

Add Bulgogi on top

Garnish with Daikon Sprouts and fresh green onions

Drizzle Gochujang sauce. Optionally, drizzle extra sesame oil.

Cook Bulgogi and then assemble Korean Bulgogi Rice Bowl

Delicious!  My husband said he thought we were at a restaurant! I actually used the preseasoned and cut bulgogi beef from HMart but other than that I made it as you directed. The combination of greens was so bright and delicious. It has become a regular menu item!

This is is easily customisable and that’s what I love about mixed rice dishes such as this. I fused both Korean deopbap and bibimbap and made what I like to call a Kimchi Mayo Rice. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.

Korean Deopbap-Inspired Kimchi Mayo Rice

tsp gochujang

tsp sesame oil

tbsp sesame oil

vegan ham

vegan kimchi

1/2-1 tbsp soy sauce (or

Corn kernels

Mushrooms

Korean banchan (side dishes—really up to you!)

Sesame seeds

spring onions onions

sesame oil

seaweed

Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.

Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.

Add more sesame oil. The oil will help get that nice crispy bottoms!

Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.

Mix everything together and enjoy this with some roasted seaweed if desired.

Very nice and easy recipe! I had the rice and some fried tofu already in my fridge, it was just a matter of making the simple sauce and adding veg, corn, kimchi, green onions... Delicious!

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