Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

Reach me at Hill.Reeves@gmail.com

Spicy Korean Squid Stir Fry (Ojinguh Bokkeum)

Spicy Korean Squid Stir Fry (Ojinguh Bokkeum)

Spicy Korean Squid Stir Fry (Ojinguh Bokkeum) - Hill Reeves
Spicy Korean Squid Stir Fry (Ojinguh Bokkeum) - Hill Reeves
Spicy Korean Squid Stir Fry (Ojinguh Bokkeum) - Hill Reeves
Spicy Korean Squid Stir Fry (Ojinguh Bokkeum) - Hill Reeves
spicy korean squid stir fry - Hill Reeves-5.jpg
Spicy Korean Squid Stir Fry (Ojinguh Bokkeum) - Hill Reeves

Heyyyy you guys! How is everybody? How are you liking/dealing with the summer? Did you watch the season premiere of Mr. Robot? Are you also confused about when the Olympics are starting? What books are you reading?

As for me, I have some fun news such as one of my best friends was nominated for multiple Emmys this week. This sounds shitty, but you know when someone you know has something great happen for them and you're mostly happy, but a little bit sad that you're not doing better yourself? I feel 0% of that. I am *only* proud and happy and in awe of my darling pal. She deserves it. You should watch the Emmy-nominated piece here!

My other life update is that me and Dan's 10 YEAR ANNIVERSARY is tomorrow. According to Hallmark.com I'm owed some tin/aluminum. I can remember 2006--our first date was at the Brooklyn Aquarium. He got a phone call while we were there and I thought he was talking to another girl, but it turned out to be his dad. Is that a metaphor or something? I feel like it could be. The Aries and the Virgo; such a misunderstood pair and yet somehow they make it work.

I didn't plan to make my very favorite Korean dish in celebration, but somehow it worked out that way. Danny used to take me out of ojinguh (squid) because cooking it is scary. I figured it out, though. The trick is to flash it in your wok or skillet for seconds, really. That'll keep it from getting way too chewy. Aaaand if you have leftovers, cook it up with some rice, fried rice-style, the next day for something almost equally as good.

In closing, congratulations to Remi Malek, the Olympians, Ashley (Emmy), and to Dan, for being by my side for ten years. I am an annoying roommate who leaves cups half-full of water everywhere, and sings nonsense songs constantly, and who takes one shoe off five or six feet away from the other shoe. I'm a lucky gal and I don't deserve your generosity nor patience. Love you! Squid!

Spicy Korean Squid Stir Fry (Ojinguh Bokkeum)

Recipe by Hillary Reeves

  • 1 lb squid, cleaned
  • 3 cloves minced garlic
  • 1 Tbsp minced ginger
  • 1 Tbsp gochugaru
  • 1 1/2 Tbsp soy sauce
  • 4 Tbsp gochujang
  • 3/4 Tbsp honey
  • 1 Tbsp water
  • 1 green bell pepper
  • 6 green onions
  • 2 Tbsp canola oil
  • a few pinches sesame seeds
  • 2 Tbsp sesame oil

Cooking Directions

  1. Rinse cleaned squid. Chop tentacles into bite-sized pieces. Score "body" and then slice into two-inch rings. Add to a large bowl with garlic, ginger, gochugaru (Korean chili flakes), soy sauce, gochujang (Korean chili paste), honey, and water. Let marinate for fifteen or twenty minutes.
  2. Thinly slice bell pepper. Cut five of the six green onions--you'll use the last one to garnish the dish--into two-inch pieces. Heat a large cast iron skillet or wok over high heat. Add canola oil, bell pepper, and scallions. Cook until peppers have softened.
  3. Add squid mixture to skillet and cook for 90 seconds to two minutes only; any longer and the squid will get tough! Turn off the heat and mix in sesame oil.
  4. Transfer mixture to a platter or bowl, if desired. Slice sixth green onion and garnish dish with onions and sesame seeds. Serve hot.
Vanilla + Bourbon + Mint Frozen Custard

Vanilla + Bourbon + Mint Frozen Custard

Summer Fruit Greek Yogurt Tart

Summer Fruit Greek Yogurt Tart