Ojingeo Bulgogi Recipe | Flavorful Korean Grilled Squid with Sweet and Spicy Marinade
Introduction
Korean cuisine is known for its balance of sweet, savory, and spicy flavors, and Ojingeo Bulgogi is the perfect example of this harmony. Traditionally made with thinly sliced beef or pork, Bulgogi has been reinvented in this seafood version using tender squid. Marinated in a rich blend of soy sauce, sesame oil, garlic, ginger, brown sugar, and gochujang (Korean chili paste), Ojingeo Bulgogi offers a mouthwatering combination of smoky, sweet, and spicy flavors that will transport your taste buds to the streets of Seoul.
If you love seafood and Korean BBQ, this recipe is perfect for you. It’s quick to make, full of incredible flavors, and customizable to suit your taste. Whether you’re hosting a Korean-themed dinner night or just craving something flavorful for a weeknight meal, Ojingeo Bulgogi is an easy, yet impressive, dish to prepare.
In this post, I’ll walk you through the steps to make this delectable dish, from the marinade to grilling or pan-frying the squid to perfection. By the end of the article, you’ll have everything you need to create your own homemade Ojingeo Bulgogi!
Why You’ll Love This Recipe
- Unique and Flavorful: The squid, combined with a savory-sweet marinade, creates a dish that’s both tender and bursting with flavor.
- Quick and Easy: Ojingeo Bulgogi comes together in less than 30 minutes—perfect for busy weeknights or last-minute dinner plans.
- Customizable: Adjust the heat level to your liking by varying the amount of gochujang, or substitute the squid for other proteins such as shrimp, chicken, or even tofu.
- Healthy and Light: Made with fresh ingredients like squid, garlic, and green onions, this dish is low in calories but high in protein, making it a great choice for a balanced meal.
Ingredients Breakdown
- Squid
The star of Ojingeo Bulgogi is, of course, the squid. You’ll want to use fresh squid for the best texture and flavor. Squid is naturally tender and slightly sweet, and when marinated in the Bulgogi sauce, it becomes even more flavorful. Be sure to clean and slice the squid into rings or strips before marinating. If you’re unable to find fresh squid, frozen squid will also work; just make sure to thaw it thoroughly before use. - Soy Sauce
Soy sauce is a key ingredient in the Bulgogi marinade, providing saltiness and umami. It’s essential for achieving the signature savory depth of the dish. Regular soy sauce works well, but if you prefer a lighter flavor, you can opt for low-sodium soy sauce. Tamari soy sauce is also a great gluten-free alternative. - Sesame Oil
Sesame oil adds a rich, nutty flavor that’s characteristic of Korean cuisine. It’s what gives this dish its authentic taste. Be sure to use toasted sesame oil, as it has a stronger, more aromatic flavor. If you don’t have sesame oil, vegetable or canola oil will work as substitutes, but they will lack the depth that sesame oil brings. - Gochujang (Korean Chili Paste)
Gochujang is the magic ingredient that gives this dish its signature heat and complexity. This thick, fermented chili paste is sweet, spicy, and savory all at once, adding incredible depth to the marinade. If you like your dish spicier, you can add extra gochujang. If you can’t find gochujang at your local store, you can substitute with another chili paste, though the flavor will differ slightly. - Brown Sugar
Brown sugar balances out the saltiness of the soy sauce and the heat from the gochujang, giving the marinade a slight sweetness that complements the squid. The molasses in brown sugar adds a richness that enhances the overall flavor. You can substitute it with honey or maple syrup if you prefer a more natural sweetener. - Garlic and Ginger
Fresh garlic and ginger are essential for adding aromatic depth to the marinade. Their bold flavors meld together beautifully in the Bulgogi sauce, enhancing the sweetness and umami. Grate the ginger finely for the best results, and mince the garlic to ensure it evenly infuses the marinade. - Green Onions
Green onions (scallions) add freshness and a mild, oniony flavor that cuts through the richness of the squid. You’ll use them both in the marinade and as a garnish. Be sure to slice them thinly for a delicate crunch and even distribution throughout the dish. - Sesame Seeds
Toasted sesame seeds add a nice crunch and nuttiness that enhances the dish. They also make a great garnish. Toasting the sesame seeds brings out their flavor, but if you’re in a rush, you can use raw sesame seeds instead. - Rice (for Serving)
Ojingeo Bulgogi is typically served with steamed rice, which soaks up the flavorful marinade and complements the dish’s richness. You can opt for white rice, brown rice, or even cauliflower rice for a low-carb version.
Step-by-Step Instructions
- Prepare the Squid
Clean the squid by removing the head, tentacles, and the internal cartilage (pen). Slice the squid into rings or strips, depending on your preference. If you’re using frozen squid, be sure to thaw it completely and pat it dry with paper towels to remove excess moisture. - Make the Marinade
In a mixing bowl, combine 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons gochujang. Whisk everything together until the sugar dissolves and the marinade is smooth. Taste the marinade and adjust the sweetness or spice level according to your preference—add more gochujang for extra heat or more sugar for sweetness. - Marinate the Squid
Add the sliced squid to the marinade, making sure the squid is evenly coated. You can marinate the squid in a shallow dish or place everything in a ziplock bag. Seal the bag and refrigerate for at least 15-30 minutes. For best results, let it marinate for 1-2 hours to allow the flavors to fully develop. - Cook the Squid
Heat a large skillet or grill pan over medium-high heat. Add the marinated squid and cook for 2-3 minutes on each side, or until the squid is cooked through and slightly caramelized. Squid cooks quickly, so be careful not to overcook it, as it can become rubbery. The squid should be tender and lightly browned on the edges. - Garnish and Serve
Once the squid is cooked, remove it from the skillet and transfer it to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve the Ojingeo Bulgogi with steamed rice and kimchi for an authentic Korean meal. - Enjoy
This dish is best enjoyed immediately while the squid is hot and tender. The marinade gives the squid a smoky-sweet flavor that pairs perfectly with the rice and kimchi.
Tips and Variations
- Adjust Spice: If you prefer a milder version, you can reduce the amount of gochujang or leave it out altogether. You can substitute with a mild chili paste or simply use chili flakes for a gentler heat.
- Grill the Squid: If you want to add a smoky flavor to the dish, you can cook the marinated squid on a grill over medium-high heat for a few minutes on each side. This will give it a nice char and an extra layer of flavor.
- Vegetarian Option: Replace the squid with mushrooms (shiitake, portobello, or oyster mushrooms work well) or tofu for a vegetarian version of Ojingeo Bulgogi. Just be sure to press the tofu to remove excess moisture before marinating.
- Serve with Vegetables: Add sautéed bell peppers, onions, or zucchini to the dish for extra texture and flavor. You can toss them in the same marinade for added depth.
Serving Suggestions
- Sides: Serve Ojingeo Bulgogi with steamed rice, sautéed vegetables, or a side of kimchi for a complete meal. You can also pair it with a light cucumber salad dressed in sesame oil for a refreshing contrast.
- Garnishes: Garnish with more green onions, sesame seeds, or a drizzle of sesame oil for an added layer of flavor.
- Pairing Drinks: Ojingeo Bulgogi pairs wonderfully with a cold glass of beer, especially a crisp lager. For a wine pairing, a light white wine like Sauvignon Blanc or Chardonnay complements the dish’s savory-sweet notes.
Storage and Reheating Instructions
- Fridge: Leftover Ojingeo Bulgogi can be stored in an airtight container in the fridge for up to 2-3 days. The flavors will continue to meld together, making the leftovers even more flavorful.
- Freezer: You can freeze the cooked squid for up to 1 month. Store it in a freezer-safe container or bag, and thaw overnight in the fridge before reheating.
- Reheating: To reheat, simply warm the Bulgogi in a skillet over medium heat for 2-3 minutes. You can also microwave individual servings in 30-second intervals until heated through.
Recipe Notes
- Can Be Prepped Ahead of Time: You can marinate the squid the night before and cook it the next day for a quicker meal.
- Use Fresh Squid: For the best texture and flavor, always use fresh squid. If you use frozen squid, make sure it’s fully thawed and patted dry before marinating.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Sugar | 8 g |
| Fiber | 2 g |
| Protein | 15 g |
| Sodium | 500 mg |
| Cholesterol | 35 mg |
| Calcium | 35 mg |
| Iron | 2 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
Recipe Card Summary
- Course: Main Course
- Cuisine: Korean
- Servings: 4
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
- 1 lb fresh squid, cleaned and sliced into rings or strips
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1/4 tsp black pepper
- 1/4 cup toasted sesame seeds
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions
- Slice the squid into rings or strips.
- Whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang for the marinade.
- Marinate the squid for 30 minutes (or longer for deeper flavor).
- Cook the squid in a skillet over medium-high heat for 2-3 minutes per side.
- Garnish with sesame seeds and green onions. Serve with rice.
Notes
- Marinate the squid ahead of time for better flavor.
- Can be served with kimchi and sautéed vegetables.
Health Benefits
- Squid: High in protein and low in fat, squid is a great source of omega-3 fatty acids and essential minerals like selenium and iron.
- Gochujang: Contains capsaicin, which can help boost metabolism and improve digestion.
- Sesame Oil: Full of antioxidants, sesame oil promotes heart health and helps reduce inflammation.
FAQs
- Can I use shrimp instead of squid?
Yes, you can substitute shrimp for squid. Just be sure to adjust the cooking time since shrimp cooks faster. - How can I make this dish spicier?
You can add more gochujang or fresh sliced chilies to the marinade for extra heat. - How long should I marinate the squid?
Marinate for at least 30 minutes, but for best results, let it sit for 1-2 hours. - Can I grill the squid instead of cooking it in a skillet?
Yes! Grilling the squid will add a smoky flavor and enhance the overall taste of the dish. - Can I make this ahead of time?
Yes, you can marinate the squid the night before and cook it the next day. - How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. You can also freeze the squid for up to 1 month.
Final Thoughts
Ojingeo Bulgogi is a delightful dish that brings together the best of Korean flavors in a quick and easy meal. It’s perfect for seafood lovers and anyone who enjoys a bit of spice in their meals. I hope you enjoy making this recipe, and I’d love to hear how it turns out for you in the comments below! Let me know if you make any delicious variations or pair it with any creative sides. Enjoy your homemade Korean BBQ!
