Collected Foods kitchen recipe.

Ojingeo-Bokkeum (Spicy Stir-Fried Squid): Clear technique, spice-forward flavor, weeknight-friendly. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Gochugaru keeps stir-fried squid glossy and spicy while cooking fast enough to stay tender.

Ingredients

• 1 lb cleaned squid, rings and tentacles
• 1 Tbsp oil
• 1/2 onion, sliced
• 1/2 red pepper, strips
• 2 green onions, cut
• 2 Tbsp gochujang
• 1 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 Tbsp soy sauce
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tsp sesame oil + sesame seeds

Directions

1. Pat squid dry. Mix gochujang, gochugaru, soy, sugar, and garlic into a paste.
2. Stir-fry onion and pepper in oil 2 minutes. Add squid; cook 1–2 minutes until just opaque.
3. Add paste; toss 1–2 minutes until glossy—do not overcook.
4. Finish with green onion, sesame oil, and seeds. Serve with rice.
5. Taste and adjust salt or spice before serving.

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