Spicy Stir-fried Squid (Ojingeo-bokkeum: 오징어볶음) 10th Anniversary Special!


(chopping) (upbeat music) – Hi everybody! Today is very special day. You know why? I have been sharing my recipes
on Youtube for 10 years. 10 years anniversary! Can you believe? Time flies! Any of you guys watching
my videos for 10 years, you guys are my real friend. How do I look? I change, of course, everybody, in Korean, there is a saying. Over 10 years, mountain
and river will change. Some of you grew up watching my videos. “Maangchi, when I was young
I used to watch with my mom, but now I don’t live with my mom anymore, I’m just living independently. I’m still cooking your recipes.” Isn’t that cool? When I started my Youtube, I was playing! Playing game, online game. One of the characters, very
tough character name was Maanchi. Because Maangchi in Korean means hammer. Then, I made my Youtube account, and I used the same name,
because I couldn’t think, just quickly, of a new name. “Okay, I’m playing Maangchi
these days, okay, Maangchi.” What makes me really happy
is that when I hear that, “Maangchi, I made your recipes! I shared them with my family
and friends, they love it!” Whenever I hear this, oh my god, this was a good decision I made! Because a lot of people
all around the world, they love my recipes,
they enjoy Korean dishes. My first video 10 years ago
I was filming in Toronto, Canada, I lived in Toronto. And my first recipe was
spicy stir fried squid. I don’t know why I chose this dish. So today, we are going to
make spicy stir fried squid. ojingeo-bokkeum So no matter when you
started watching my videos, 10 years ago, nine
years ago, and even now, even today and tomorrow. I always consider you my real friend. In the next 10 years, can I make
this kind of a nice video? I’m not sure, but I’m
living every single moment happy with my passion for
cooking and sharing my recipes. I’ll keep making videos
until I cannot make it. I will bring my ojingeo. It was frozen. Frozen squid, but I thawed
out in the refrigerator. So this guy, is like almost half thawed out. Before cleaning my squid,
I like to make sauce, and cut up all vegetables. Six cloves garlic. One teaspoon ginger. I had to watch my video
just before filming today. The way of smashing my
garlic and ginger is the same! Besides, this knife, this knife is
the same knife I’m using. Today, on purpose I’m using this. We want to mix all seasoning here. And then I’m going to use
hot pepper flakes, gochu-garu. It depends on how much
you like spicy food. You can’t eat any spicy food?
Then use just no hot pepper flakes. But start with one
tablespoon, two tablespoons, three tablespoons, super
spicy is four tablespoons. I’m going to use three tablespoons. And soy sauce, three tablespoons. Sugar, two teaspoons. Mix. We’re making garlicky and
gingery, spicy, sweet, and salty kind of paste. ok? Next, I’ll just make a kind of… they say slurry. Mixture of water and potato starch. I’m going to use one tablespoon. Add a quarter cup water. Seasoning paste, and
potato starch water are done. And next, I’ll slice some vegetables. First let’s do green onions. twelve Cut it into around two inch long. These green onions, when
they are cooked, very sweet. And this is green chili
pepper, really huge. I’m going to use just half. If you use it at home, use only
one green chili pepper. I’ll use one onion, around seven ounces. (chopping) I’m using carrot for color,
one small size carrot. Making thin strips. So now, all these three things are done. Vegetables, and seasoning
paste, and starch water. Now, main, main guy! Let’s take care of the main guy. Come on, squid! This is a one pound four ounce, but I’m going to clean the intestine and eyes and mouth. After that, it’s going to be one pound. First, cut from this
part, and, don’t cut through. And, open! These are all the intestines, altogether. And then, lift this. And, pull it out. Cut it up. So this guy, throw away. And here, remove the mouth and eyes. Here, cut it up in half between these two eyes, slightly. Do not cut through. And push east and west, like this. And then you will see, these eyeballs. Take them out. And this is mouth. Take it out. All is now clean. Here, this is a kind of bone. It looks like some
plastic, take it out. All clean! I have a funny story. I told you, when I started my video, I just showed exactly this method, almost the same, at the time, one of my friends, game friends, he is still living in Montreal, Canada, every
night we used to play together online game. I told him, “hey, I just
made a Youtube video. my first video is squid.” And then he watched it, he said, “oh, I love it. But anyway, when you cleaned it up, you just taking out,
digging out something, and then just eyeballs were coming out, eww!” We were chatting, while
we were playing the game, and he said, “eww!” So I thought it was really funny. I never forget. And let’s wash this. These are tentacles. There are really small
cups, filled with some mud or sand, you need to
clean up nicely. I’ll put some salt here. Cut around here, just cut like this. And this part, cut. (cutting) and the body part, remove the skin. You can remove it easily. See. Start from the corner, this. If this is too slippery,
you can use paper towel. Like this, paper towel. I like to score this. cut, score. Don’t cut through, and just score. To make a nice shape. My first video 10 years
ago, I didn’t score. Usually when I make ojingeo-bokkeum, that way I’m making, but
today I like to make it more fancy looking, that’s why I’m showing
you how to score squid. We started from here, so
now I’m going to turn it around and then I will start from
here, to score. Opposite way. From here. Pretty, isn’t it? And then, I’m going to cut
it into bite-sized pieces. This part, cut like this. I made all these nice strips. Time to cook! All prepared! So all we have to do is stir fry. This is four servings. Your all family can enjoy this dish. I’m going to eat this with my rice and doenjang-guk (bean paste soup), and also,
I made some vegetable side dish too. My pan is heated, let’s add some oil. Vegetable oil, one or two tablespoons. Then I will add all
the vegetable together. (frying) Stir fry until the onion
is a little translucent, and green onion is wilted. 10 years ago, in the video, When I was stir fried like this, the fire alarm went off, “beep beep beep!” (fire alarm beeping sound) I didn’t know what to do, at the time! I didn’t think about
background, what it looked like at the time, I was
salting my cabbage there! Onions are half translucent, and green onions are just a little wilted. So now, time to add squid. Time to add my squid! And also seasoning mixture, together. (sizzling sound) Wow, it really smells good! Green onions and onions’ sweetness are all mixed together. Potato starch mixture. Turn off. Done! This is my table setting. Today’s main side dish is
ojingeo-bokkeum, spicy stir fried squid, and this is chive kimchi (buchu-kimchi), and this is zucchini. Stir fried the zucchini with shrimp. And I’m making doenjang-guk. Because doenjangguk is not spicy, so it goes well
with this kind of spicy, spicy squid. And rice, multigrain rice. Let’s have it together! I wish I could share
all this food together and celebrate our 10
year anniversary today. YouTube 10 years! I never
expected I would be doing for such a long time! Taste the soup first. So good. This doenjang-guk calms down my throat,
it all goes down, feel good! Mmm, it’s delicious. Spicy, chewy, and sweet. Buchu-kimchi (chive kimchi) Let’s celebrate with this
champagne. (giggles). (bottle pops) Oh! Ah! (laughs) Oh my god! Oh my god, it’s unexpected, what happened?! My all side dishes and squid is all champagne! Wow. Anyway, I’ll just pour
some champagne in here. Today we made a special side dish, spicy stir fried squid,
(ojingeo-bokkeum). Cheers to your Korean cooking! Wow, good. Let’s keep encouraging each other. Enjoy my recipe? See you next time! Bye! (cheerful music)

100 thoughts on “Spicy Stir-fried Squid (Ojingeo-bokkeum: 오징어볶음) 10th Anniversary Special!

  1. The Champagne exploded because you like set it down kind of hard on the counter. Beer will do the samething after you open it.
    The look on your face was priceless. I was like good gravy! Then laughed. 😂😂😂😂😂😍😍😍😍😍😍
    Happy Anniversary to you Auntie.

  2. Annyeong haseio. I WATCH YOUR CHANNEL SINCE 2010 WHEN I MOVED TO NYC ALL THE WAY FROM BRASIL.NOW I AM BACK TO BRASIL AND I STILL MAKE YOUR RECIEPES.MY FIRST KIMCHI WAS WITH YOUR HELP THEN I MADE PUMPKIN JUK. THANK YOU FOR SHARING YOUR RECIEPES.

  3. I'm just now watching this, but Happy Anniversary Maangchi!
    You're great & I looove your food!!!
    😘🌹❤

  4. Congratulations Maangchi, you’ve helped me so much with your recipes. I love cooking Korean dishes for my family ❤️❤️

  5. Saranghae Maangchi😍😍 i love your videos so much.. Youre such a happy person beautiful to watch 😍😍 with love, from Philippines 😘😘

  6. Congratulations!!! You look fantastic. Love your recipies. Do you want to adopt me? I am almost 50 and have 2 children. I want to come round on a regular basis and enjoy your food. 😉

  7. 올 여름 부터 보고있습니다. 십주년 축하드립니다. 건강하세요. 유쾌한 웃음 잃지 마시구요. 사랑합니다

  8. I just realized that I have been watching your videos and have been cooking korean food for 5 years now! 😍 Time flew really fast but one thing is for sure, I still love watching you cook and I still look forward to learn more from you. 😊 You are a blessing, Maangchi 😘

  9. Congrats on your 10th year Anniversary! It's my first week watching your videos and I'm so hooked w/ur cooking. Thanks for sharing your talent. God bless u more from d Philippines.

  10. Hi Maangchi l'm from Nepal and just started watching your video. it's true u're so sweet as your dishes.Keep making videos like this . I luv the way u speak. Lots of luv n congratulations for completion of ten yrs happy journey. 😊

  11. I wish I knew about your channel years ago, but better late than never haha! I’m part Indonesian, so I grew up with amazing food and I love to cook, even though I don’t cook much anymore due to my illness. But your videos give me inspiration for when I have a good day and want to cook. Thank you, Maangchi, for sharing your love and passion for food ❤️

  12. Maangchi!!! I love you and your videos so muchh!!! And love you even more now that I know you like videos games!!! But I wanted to say that I followed your spicy octopus stir fry recipe for one of my eating ASMR videos and it was sooo good!!! I put a link to your video in my description boxx:) much love and blessings to youu

  13. I love you maangchi you are a great spirit
    I pray god to give you long healthy life
    I want to see you cooking untill my last breathe

  14. Hi Maangchi! 🙂
    Can I use this recipe to make bokkeum Jjampong? I saw a video a man eating bokkeum Jjampong and it looks really tastyyy!

  15. Here i thought what's the meaning of maangchi and i stumbled upon this video and you just start explain the meaning of ur id.. 😂 You're so kind sharing your recipe with the fun way.. 😚😚

  16. Happy anniversary maangchi. I like your friendly and humble approach and all the time you explain very nicely & such a easy way I feel very much interested too see your video all the time. Love u dear god bless you. Have a nice time byeee…

  17. Happy anniversary, Maangchi!!! So happy I discovered you and your channel! Looking forward to many more years of cooking with you!

  18. 망치님!!! 항상 영상 잘보고있어요!!❤️❤️ 10년 20년 그이상 영상 올려주세요~~ 항상 챙겨보겠습니당 사랑해요~~

  19. كل سنة وأنتي طيبة انا باستمرار اتمتع بطريقة طباخك. ‏ heavy universe I am always watching you and I like the way how you. 👩‍🍳. cook. €€£¥€

  20. Congratulations in completing 10 years of your journey. This is awesome. I pray that you continue doing what you do the best for eternity. ❤️😘🙏👏

  21. Hai maangchi,saya dari indonesia ,saya sudah coba resep anda gajinamul eggplan,wow semua suka,dan mudah sekali,boleh ku minta resep ikan
    Laut steem,terima kasih,

  22. Galamoth I'm Italian I stuff it but I like it spicy like you I wish I could I'm going to try to make that I'm going to watch you a video it looks so delicious:):):)

  23. That looks so delicious I wish I had some right now I can't wait to try to make it I don't know where I can get the hot powder I don't know there's no Korean up here in Pennsylvania I don't know where is but can I use regular flakes:):):):)

  24. 샴페인이 제대로 축하해 주네요~ 제게 많은 영감을 주시는 망치님! 왕팬입니다~ 10주년이실때는 망치님을 전혀 알지 못했는데 지금에서라도 축하드립니다! 쭈욱 맛있는 레시피와 건강하신 모습 보여주셨으면 좋겠습니다^^

  25. OMG.. really?
    12 years already..i feel old now hahaha..
    Thankyou ..i am one of those who discovered you 12 years ago..
    In fact, back then, i made kimchi pickles using yr recipe and no body knows what was that hahaha..
    I shared yr videos yet nobody cares ..but now..so many people know you n u have grown to be a household name, congratulations..
    Im still yr biggest fan😘😘😘

  26. Happy anniversary my favorite maangchi. Wow 10 yrs? I'm happy for you.i followed you last 3 yrs maybe another account.. U know I don't have mobile before because we're really poor 😕😕😕but now thanks God I have already mobile. Ilove you maangchi

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