squid recipe

Today I&#039;m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It&#039;s spicy Korean stir-fried squid, one of my all-time favorite dishes. It&#039;s easy to make that if you do it once you&#039;ll probably be able to make for the rest of your life! : ) This recipe is very special...

Spicy stir fried squid (Ojingeo-bokkeum)

onion (about 7 ounces), sliced

carrot (about ½ cup worth), sliced into thin strips (about 2

potato starch

garlic cloves,

ginger

soy sauce

hot pepper flakes (gochugaru)

sugar

green onions,

green chili pepper, sliced

bonjour MAANGCHI ! Je ne savais pas trop comment cuire mon calamar : maintenant je sais ! merci ! j&#039;en&hellip;

Comment by freldici on July 21, 2021

Comment by Maangchi on April 20, 2021

My first time. The sauce is delicious, but the squid I bought from a supermarket seems to be a different&hellip;

Comment by MaangchiLove on April 20, 2021

Maangchi - To use King Oyster mushrooms instead of squid, about how many? Or how much volume of ingrediet for&hellip;

Comment by sinned on May 9, 2020

You used a package of seafood mix instead of squid? Clever! : ) It should be delicious.

Comment by Maangchi on March 16, 2020

Hi. I have been following you for a long time. I made this but I can&#039;t get squ8d in my&hellip;

Comment by lizlewis71 on March 15, 2020

Hi Maangchi, Thank you for sharing this recipe. I cooked this for my family last night and they all loved&hellip;

Comment by Charl on March 19, 2019

Maangchi I followed your recipe but i used chinese dark soy sauce is that ok ?

Comment by tamtam82 on February 20, 2019

How many people would this dish feed with rice?

Comment by Megan87 on January 11, 2019

Yes! That&#039;s right! I just fixed it now. Thank you very much, Mikura!

Comment by Maangchi on July 23, 2017

Maangchi, I had the pleasure of watching your videos pretty early on since the summer of &#039;07. Such a fantastic&hellip;

Comment by Mikura on July 22, 2017

Comment by MollieGrant on July 20, 2017

10 Year Anniversary. Congratulations Maangchi. Here is my Spicy Stir-fried Squid. I used only head and tentacles (I&#039;m lazy today&hellip;

Comment by Carl O on May 9, 2017

After cooking the recipe Maangchi&#039;s food really does give the same joyful expression of deliciousness she has while eating. I&hellip;

Comment by Sarah03 on May 4, 2017

Wow, I&#039;m so impressed by your cooking skill! You even scored the squid! Yum!

Comment by Maangchi on April 24, 2017

HI, Maangchi, I am a college student from California and I am a new subscriber. This recipe was very simple&hellip;

Comment by lucyzuo on April 18, 2017

Good day Maangchi! To celebrate your 10th year on Youtube.... I cooked this Spicy Stir Fried Squid again! It&#039;s just&hellip;

Comment by Ipe on April 13, 2017

Love you, too, Maangchi ^^ Thank you for being such a great teacher. Although we never meet, I really look&hellip;

Comment by Ermin Fei on April 10, 2017

Comment by Maangchi on April 9, 2017

Comment by stonefly on April 9, 2017

Congrats on 10 years Maangchi!! Hoping for 10 more!! How many minutes do you stir fry the squid?? I don&#039;t&hellip;

Comment by joshhead on April 9, 2017

Make slurry

Combine the potato starch and ¼ cup water in a small bowl and mix well.

Make seasoning paste

Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.

Stir fry!

Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque. Mix in the slurry and cook for 30 seconds.

Serve

Serve right away as a side dish for rice.

I grew up in the Azores eating this delicious squid dish at every festival and dance. Slow-cooked until the sauce is soaked into every bite. Amazing!

Portuguese squid in garlic sauce or “lula das ribeiras”

garlic

tbsp

cinnamon powder

tsp cumin

tomato paste

tsp salt

beer

white wine

vegetable oil

Place the squid in a large pot and add water just until below the top edge of the squid (don’t fully cover the squid pieces).

Bring the water to a boil and then lower the temperature and simmer for about 25 minutes.

While the quid is simmering in the water, whisk together the garlic, pimento paste, cinnamon, cumin, tomato paste, salt, beer and wine.

Once the squid has simmered until tender, discard the water and leave the squid pieces in the pot.

Add the sauce mixture and oil, and stir.

Heat the mixture on medium until it starts to bubble, reduce the temperature slightly, and simmer until the sauce has almost completely reduced. Stir occasionally. Ours took about 50 minutes to cook completely.

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