OJINGEO-BOKKEUM (SPICY STIR-FRIED SQUID)


COOKING TIME 25 MINS	SERVES 2	CHEF's PHOTO

Chef Chris Cho’s take on Ojingeo (Korean for squid) Bokkeum (Korean for stir-fried dishes) is a quick and delicious spicy meal that will have you wondering why you haven’t been eating squid like this all along.


COOKING TIME 25 MINS	SERVES 5	RECIPE BY CHEF CHRIS CHO

Chef Chris Cho’s take on Ojingeo (Korean for squid) Bokkeum (Korean for stir-fried dishes) is a quick and delicious spicy meal that will have you wondering why you haven’t been eating squid like this all along.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Squid are fished on the U.S. continental shelf from the Gulf of Maine to Cape Hatteras, North Carolina. In 2018, the U.S. Northeastern Longfin Inshore Squid fishery in the Northwest Atlantic became the first squid fishery in the world to achieve MSC certification. The U.S. Northeast Northern Shortfin Squid fishery in the Northwest Atlantic brought the second squid species into the program in 2019.

DID YOU KNOW?

Squid are fished on the U.S. continental shelf from the Gulf of Maine to Cape Hatteras, North Carolina.

in 2018, the U.S. Northeastern Longfin Inshore Squid fishery in the Northwest Atlantic became the first squid fishery in the world to achieve MSC certification. the U.S. Northeast Northern Shortfin Squid fishery in the Northwest Atlantic brought the second squid species into the program in 2019.

Longfin inshore squid and Northern shortfin squid have lifespans of less than one year, and they spawn year-round.

They migrate long-distances between inshore and offshore waters. They generally remain inshore during spring and offshore during late fall. As with most squid species, environmental factors such as temperature play a significant role in the timing of migrations, distribution, growth, and spawning.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the stir-fry:
350g Town Dock MSC Certified Squid
200g Napa Cabbage
75g Onion
1 whole jalapeño
25g Carrot
1 T high smoke-point oil
1/2 T Garlic

For the sauce:
2 T Gochujang (Hot Korean Pepper Paste)
1 T Gochugaru (Pepper) Flakes
1 T Capsaicin (Pepper) Powder
1 T Soy Sauce
1 T Sesame Oil
1 1/2 T Sugar
1/2 T Sesame Seeds
Black Pepper, To Taste

For the garnish (optional):
Sesame Seeds
Scallions