How to make a Korean Dish – Hae Mul Bokkum (from Woo Lae Oak in Beverly Hills)?
At the Woo Lae Oak in Beverly Hills, it is seafood (calamari, scallop, sweet shrimp) and shitake mushrooms sauteed in a spicy sauce. The way they make it is key. (I’ve seen other recipes, but none have tasted like theirs.)
The the sauce is important. It has a mildly spicy overtone, with an underlying smooth, gentle sweetness to it. And the consistency was perfect. Not runny, not too thick. A nice, thin glaze…
If this recipe has ever been published in some cooking magazines — it must be a famous enough restaurant — please share! Woo Lae Oak did publish a cookbook, but unfortunately, this recipe was not in it. 
Thanks for your help!
Thanks for your help. If I wasn’t clear, I am looking for Woo Lae Oaks version of this dish. Thanks!
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Tags: beverly hills, consistency, Cookbook, Dish, gentle sweetness, Magazines, overtone, recipes, shitake mushrooms, spicy sauce, sweet shrimp, thanks for your help, woo lae oak
Ojingo Bokkum – Spicy Stir Fried Squid (ojjingo bokum, ojingeo bokum)
Ingredients
Basic
2 small whole squid
4 green or spring onion
2 large hot green peppers (Jalapeño or hot green chili)
1 tablespoon olive or vegetable cooking oil
1 tablespoon pure toasted sesame oil
1/2 teaspoon sesame seed
Optional Vegetables
1 large carrot
1/2 white or yellow onion
1/4 small green cabbage
3 large mushrooms
1 broccoli crown
Stir Fry Sauce
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 teaspoon rice wine
2 tablespoon gochujang (red chile paste)
1 teaspoon sugar
6 cloves fresh garlic, peeled
1/2 teaspoon black pepper
1 inch fresh ginger, peeled
water as needed
Optional
1 tablespoon fine ground red chile pepper
Directions
Preparation
Stir Fry Sauce
Cut ginger into smaller pieces.
Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste
Squid
Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
Cut into 1/4 inch wide strips from the "head" to the "tail".
Cut the strips into about 2 inch sections.
Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
Optional Vegetables (Use any or all)
Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
Wash and thin slice mushrooms.
Separate broccoli florets and wash in cold water.
Cooking
Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
(Broccoli and carrot, stir fry about 40 seconds if used)
(Onion slices, stir fry 30 seconds if used)
Squid, green onion, (and cabbage if used), stir fry 30 seconds.
Sauce and pepper, stir fry 2 minutes.
Remove from heat and add sesame oil, toss and serve garnished with sesame seed.