Delicious and Authentic Korean Ojingeo Gui Recipe

Ingredients

  • 400 grams of fresh squid
  • 1 tablespoon of minced garlic
  • 1 tablespoon of grated ginger
  • 2 tablespoons of soy sauce
  • 1 tablespoon of gochujang (Korean red chili paste)
  • 1 tablespoon of honey
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice wine
  • 1 teaspoon of black pepper
  • 1 green onion, chopped
  • 1 onion, sliced
  • 2 chili peppers, sliced
  • 1 carrot, thinly sliced
  • 2 tablespoons of vegetable oil for grilling
  • Sesame seeds for garnish

Steps and instructions

  1. Clean the squid by removing the innards, eyes, beak, and spine. Rinse thoroughly under cold water.
  2. Slice the squid into bite-sized pieces and set aside.
  3. In a bowl, mix together the minced garlic, grated ginger, soy sauce, gochujang, honey, sesame oil, rice wine, and black pepper to make the marinade.
  4. Add the sliced squid into the marinade and mix well. Let it marinate for 30 minutes.
  5. While the squid is marinating, prep the vegetables by chopping the green onion, slicing the onion, chili peppers, and carrot.
  6. Heat the vegetable oil in a grill pan or skillet over medium heat.
  7. Add the marinated squid and vegetables to the grill pan. Stir-fry for about 2-3 minutes, or until the squid turns opaque and the vegetables are tender.
  8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Tools for making

Recipe variations

  • Use different seafood: Instead of squid, you can try making this recipe with shrimp, scallops, or even firm fish fillets.
  • Spicy variation: Increase the amount of gochujang or add some red pepper flakes to make the dish spicier.
  • Vegetarian option: Replace the squid with tofu or tempeh for a meat-free version.
  • Grill outdoors: Instead of using a grill pan or skillet, you can grill the squid and vegetables on a barbecue for a smoky flavor.
  • Add vegetables: Experiment with different vegetables such as bell peppers, zucchini, or mushrooms to add more variety and flavors.
  • Sweet and sour twist: Add some vinegar and sugar to the marinade for a sweet and sour flavor profile.
  • Gluten-free option: Use tamari or gluten-free soy sauce instead of regular soy sauce to make the recipe gluten-free.

Recipe overview

Ojingeo gui is a popular Korean dish known for its savory and slightly spicy flavors. This recipe involves grilling fresh squid that's been marinated in a delightful mix of Korean spices and sauces. The squid's unique texture paired with the flavorful marinade creates an unforgettable dining experience. Expect a dish that's rich in flavor, slightly spicy, and incredibly satisfying. The preparation and cooking process is relatively simple, making it a great choice for a weeknight dinner or a special occasion. Serve it with a side of steamed rice for a complete meal and enjoy a taste of Korea in your own home.

Common questions

  1. How do I clean the squid? Remove the innards, eyes, beak, and spine of the squid. Rinse thoroughly under cold water.
  2. How long should I marinate the squid? Let the squid marinate in the mixture of garlic, ginger, soy sauce, gochujang, honey, sesame oil, rice wine, and black pepper for 30 minutes.
  3. How should I prepare the vegetables? Chop the green onion, slice the onion, chili peppers, and carrot before cooking.
  4. What type of pan should I use? Heat a grill pan or skillet over medium heat to cook the squid and vegetables.
  5. How long should I cook the squid and vegetables? Stir-fry for about 2-3 minutes, or until the squid turns opaque and the vegetables are tender.

Serving dishes and utensils

  • Grill pan - A grill pan is ideal for grilling the squid and vegetables indoors.
  • Skillet - A skillet can also be used to stir-fry the squid and vegetables if a grill pan is not available.
  • Bowl - A bowl is needed to mix the marinade ingredients.
  • Knife - A knife is necessary for cleaning the squid and slicing it into bite-sized pieces.
  • Cutting board - A cutting board provides a stable surface for chopping vegetables and preparing the squid.
  • Tongs - Tongs are handy for flipping and turning the squid and vegetables while grilling.
  • Spatula - A spatula can be used for stirring and tossing the squid and vegetables in the grill pan or skillet.
  • Plate - A plate is used for serving the Ojingeo gui once it is cooked and ready to be enjoyed.
  • Garnish dish - A separate dish or small bowl can be used for holding the chopped green onions and sesame seeds for garnishing.

Origin stories

Ojingeo gui is a cherished dish from the diverse culinary landscape of South Korea, known for its love of seafood. The coastal areas of the country are teeming with fresh seafood, and squid is a regular fixture in the local markets. Ojingeo, which means squid in Korean, is commonly grilled (gui) and served with a spicy, tangy sauce that is quintessentially Korean in its flavors. This dish presents a beautiful interplay of textures and flavors - the slightly chewy squid, the crunch of grilled vegetables, and the heat, sweetness, and depth of the marinade. It is traditionally paired with a soju or a cold beer, meant to be savored in the cool breeze of a seaside evening, while sharing stories and laughter with good company. It is more than just a dish; it's a celebration of Korean coastal life in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.