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Ojingeo bokkeum (spicy stir-fried squid)
4.7 from 153 votes

Ojingeo bokkeum (spicy stir-fried squid)

Ojingeo bokkeum is a Korean spicy stir-fried squid dish known for its chewy squid pieces and vibrant, flavorful sauce made with gochujang and gochugaru. The squid is cut into larger bite-sized rings or strips, marinaded in a savory and spicy mixture, then quickly stir-fried with crisp-tender vegetables like carrots, onion, zucchini, and scallions. The combination of the tender squid and slightly wilted vegetables offers a balance of texture and a rich spicy-sweet flavor.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 squid about 14 ounces, medium size
  • 1/2 carrot medium
  • 1/2 onion medium
  • 1/2 zucchini medium
  • 2 scallions
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
Sauce:
  • 2 tablespoons Korean chili pepper paste gochujang
  • 1 tablespoon Korean chili pepper flakes gochugaru - 1 or 2 teaspoons more for a spicier dish
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon corn syrup or 1 more teaspoon sugar
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon sesame seeds
  • pinch black pepper

Instructions

    Cup of Yum
  1. Combine all of the sauce ingredients in a small bowl.
  2. Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
  3. Mix the squid with the seasoning mix and marinate while preparing vegetables.
  4. Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
  5. Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
  6. Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). 
  7. Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice. 

Notes

  • To clean squid, pull head and innards from the body, remove skin and beak carefully.
  • Cut squid into about 3/4-inch rings or bite-sized strips to prevent excessive shrinking during cooking.
  • Optionally, score the squid body in a diamond pattern before marinating for texture and presentation.
  • Stir-fry squid just until pieces curl and turn opaque to avoid toughness.