Ojinguh dupbop is a spicy squid dish made with ojinguh bokum over steamed white rice (bop). In Korean, dupbop literally means "over rice" so fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru and served with steamed white rice. Assortments of vegetables that can be included in the spicy sauce mix are green & red chili peppers, mushrooms, green onions, carrots and onions.

Recipe Ingredient: Sauce

• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp gochujang, red chili pepper paste
• 1 tsp sugar
• 6 fresh garlic cloves, peeled and puréed
• 1 inch fresh gingerroot, peeled and puréed
• 1 tbsp gochukaru, red chili pepper flakes
• 1 tbsp sesame oil
• Salt and pepper

Recipe Ingredients

• 1 large or 2 small whole squid
• 4 stalks green onions
• 2 large green or red chili peppers (jalapeño can be used as a substitute)
• 1 tbsp olive or vegetable oil
• 1 large carrot
• 3 large mushrooms
• Water, as needed
• Refer to steamed white rice (bop) page for additional ingredients and directions

1. Mix all sauce ingredients and set aside. Dilute with water as needed to control its spiciness.
2. Clean squid and wash well in cold water.
3. Cut head wing and tentacles from its body cavity. Slit the squid body cavity open and flatten.
4. Cut into ¼ -½ inch wide strips from the head to the tail and then cut the strips into 2 inch sections.
5. Slit tentacle ring, flatten and cut into desired biting pieces including head wing.
6. Wash vegetables in cold water and trim all stems. Cut and slice into desired biting pieces for all vegetables.
7. Preheat a large stir fry pan over high heat and add cooking oil.
8. First add carrots and onions and stir fry for about 1 minute.
9. Then add squid and green onions. Stir fry for 30 seconds.
10. Add sauce and stir fry for additional 2 minutes.
11. Sprinkle ground pepper to meet taste.
12. Remove from heat and toss around with sesame oil.
13. Serve hot.