Combine the potato starch and ¼ cup water in a small bowl and mix well.1 small carrot (about ½ cup worth), sliced into thin strips (about 2″ x ½”).1 medium onion (about 7 ounces), sliced. ![]() 3 tablespoons hot pepper flakes (gochugaru).1 pound cleaned squid, cut into bite size pieces (about 2″ x ½”).Good luck with making delicious ojingeo-bokkeum! You can use more or less hot pepper flakes, depending on how spicy you like it, and you could substitute squid for chicken, or even king oyster mushrooms if you’re a vegetarian. They all loved it, but I thought to myself: “Mine is better.” And I don’t remember why I decided to make a video about it except that me and my Korean coworkers used to go to a Korean restaurant all the time in Toronto and eat ojingeo-bokkeum there. I’ve been making it so long I don’t even remember where I learned it! It’s like a part of me. This dish is incredibly easy to make once you get the ingredients together. But I’ve met so many wonderful people around the world through my videos that it’s truly one of the best decisions I ever made in my life. I was living in Toronto, Canada at the time, and I never would have known that I would still be cooking Korean food on YouTube so many years later. I filmed it with a very simple point-and-shoot camera (Sony Cybershot DSCW50) so the quality is not very good, and I used music that was protected by copyright, which YouTube later removed. This recipe is very special to me because it’s the first one I ever shared on YouTube, on April 9, 2007. ![]() It’s easy to make that if you do it once you’ll probably be able to make for the rest of your life! : ) It’s spicy Korean stir-fried squid, one of my all-time favorite dishes. Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum.
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