OJINGEO-BOKKEUM (SPICY STIR-FRIED SQUID)

25 minutes Serves 2 Chef photo
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. Chef Chris Cho



25 minutes


Serves 2


Chef Chris Cho
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

Let's cook!

STEP 1

Defrost Town Dock squid according to directions on the package.

STEP 2

Julienne (cut into thin, short strips) napa cabbage, onion, carrot.

STEP 3

Mix the ingredients to create the sauce and set aside.

STEP 4

Heat pan over medium-high heat and add oil, then garlic (oil should shimmer).

STEP 5

Throw in the squid and cook until 70% done.

STEP 6

Add cut vegetables and the sauce and stir for 4-5 minutes.

STEP 7

Plate and garnish with desired toppings. Pairs well with jasmine rice or rice cakes.

Before you DIVE in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCBluefish AND INCLUDE #FeelGoodSeafood.

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the blue fish label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.

ABOUT CHRIS

Chris Cho is a Korean-American chef based out of Philadelphia. He is the owner of Seorabol, an authentic Korean restaurant. When he's not cooking up a storm in his restaurant, he's creating fun, bite-sized recipe videos, a few of which have gone viral on TikTok and Instagram. Give him a follow on both platforms @chefchrischo!

FIND US ON

Eye Image Credits

Chef Rebeca is @rebecatopchef / @laberenjena_md


Chef Rebeca's portrait: Donna Salama


Earth: Shutterstock

Chef's dish photo: Sara Burzon/ @sara_burzon


Hake illustration: © Scandinavian Fishing Year Book