A popular dish in Korea - known as ojingeo bokkeum - this vibrant and spicy stir-fry recipe derives its heat from Korean chilli powder known as kochugaru. Adjust the chilli to suit your own taste.

Serves
4

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 3.5 (19 votes)
Yum

Ingredients

  • 2 tbsp canola or grape seed oil 
  • 1 carrot, cut into batons 
  • 1 onion, sliced 
  • ½ zucchini, cut into batons 
  • 1 garlic clove, minced 
  • 1½–2 tbsp kochugaru (see Note) 
  • 2 fresh calamari or squid, cleaned and cut into bite-size pieces 
  • 1–2 tbsp soy sauce 
  • 1½–2 tbsp sugar 
  • 1 tsp sesame oil 
  • 2 spring onions, finely sliced 
  • salt and black pepper 
  • steamed white rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place a wok over medium-high heat and add 1 tablespoon oil, carrot, onion and zucchini and stir-fry for 1–2 minutes until the vegetables are tender. Remove the vegetables and set aside.

Return the wok to the heat, add the remaining oil and the garlic and cook for 15 seconds. Add the kochugaru and cook for a further 30 seconds, stirring continuously. Increase the heat to high, add the calamari and cook for 2–3 minutes until just cooked. Return the vegetables to the wok with the soy sauce, sugar and sesame oil. Toss for a further 30 seconds until the vegetables are heated through.

Stir through the spring onions and season to taste. Serve with steamed rice.

 

Note
• Kochugaru is available from Korean and other Asian grocers. Substitute chilli powder or cayenne powder.

 

Photographs by Alan Benson