Ojinguh Bokum Recipe

Ojinguh Bokum is a spicy squid side dish that is combined with vegetables. It is also often paired with steamed rice.

This recipe makes 2-3 servings.

Ingredients you will need:

- 1 large fresh Squid, that has been cleaned and sliced thinly
- 1 TBSP of Corn Oil
- 4 stalks of Green Onions, chopped
- 2 large Green Chili Peppers, chopped
- 1 large Carrot, julienned
- 3 large Mushrooms, sliced thinly
- Water

Ingredients for the Sauce:

- 1 TBSP of Light Soy Sauce
- 1 TBSP of Oyster Sauce
- 2 TBSP of Gochurang, Korean Chili Paste (This can be found in most Asian groceries)
- 1 TSP of Sugar
- 6 Clover Garlic, peeled and pureed
- 1 thumb-sized Ginger, pureed
- 1 TBSP of Gochugaru, Korean Chili Powder (This can be found in most Asian groceries)
- 1 TBSP of Sesame Oil
- 1 TSP of Salt
- 1 TSP of Pepper

Instructions:

-1- Prepare the Sauce.
     In a large bowl, combine the following ingredients: Soy Sauce, Oyster Sauce, Gochurang, Sugar, Garlic, Ginger, Gochugaru, Sesame Oil, Salt and Pepper.
     Mix these ingredients well. If you must, you can add just a bit of water if it is too spicy for your taste. Set the sauce aside now.

-2- Heat the Corn Oil in a Wok over high heat. Stir fry the carrots and the onions until they have turned soft. Now add the squid. Continue to stir-fry until the squid becomes opaque. Now quickly stir in the green onions.

-3- Now, take the prepared sauce and add it to the squid. Cook this for about two minutes. Remove from heat and transfer it to a serving dish. Serve immediately.

-4- Enjoy!

**A Wok is a is a versatile round-bottomed cooking vessel originating in the Canton region of China It is one of the most common cooking utensils in China and also used in East and Southeast Asia as well as becoming a popular niche cooking tool throughout much of the industrialized world. I have included a picture of a Wok, in case there is someone that does not know what it is.**

 This is a Wok.










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