Vegan Spicy Stir-Fried Squid (Ojingeo Bokkeum) 오징어볶음
- Total time
- 25 min
- Serves
- 2
Ingredients
- 1 package white konjac (225g)
- 3 dried shiitake mushrooms, rehydrated (approx. 22g)
- 1/2 onion, sliced (80g)
- 1/2 carrot, sliced (60g)
- 2 scallions, chopped (35g)
- 2 tsp sesame oil (10g)
- 1-2 tsp toasted sesame seeds, for garnish
- 4 garlic cloves, minced (12g)
- 1/2 inch of ginger, minced (6g)
- 1/4 cup soy sauce (60ml)
- 1 tbsp gochujang (20g)
- 3 tbsp gochugaru (24g)
- 3 tbsp cane sugar (38g)
- 1 tbsp oligo rice syrup (20g)
- 1/16 tsp black pepper
Steps
- 1
Remove konjac from the package. If you do not like the fishy flavour of konjac, bring a pot of water to a boil and boil for 3 minutes. Otherwise, rinse the konjac and then slice it in half. Cut each half again, you should end up with 4 squares (refer to video). Score each side diagonally about 1/4 of an inch of space between each cut.
- 2
s: Slice the vegetables into roughly the same size pieces (about 1 1/2 inches in length).
- 3
Over high heat, add 1 1/2 tbsp oil to a large pan. Add the onions, shiitake mushrooms and carrots. Then add the white parts of the scallions. Stir fry the vegetables just until the carrots are wilted and onions are slightly translucent (about 1 1/2 minutes). Add the konjac, green part of the scallions and sauce. Stir fry and mix until everything is well coated with the sauce. Turn off the heat, drizzle in sesame oil and sprinkle in sesame seeds. Remove pan from heat and serve immediately with rice.
Source: okonomikitchen.com·Own this recipe or photo? Request removal