Ojingeo Bokkeum (Spicy Stir-Fried Squid) Recipe
Ojingeo Bokkeum is a flavorful Korean spicy stir-fried squid dish featuring tender squid and fresh vegetables cooked in a vibrant gochujang-based sauce. This quick and easy recipe delivers a perfect balance of heat, sweetness, and umami, making it an ideal side dish or main course served with steamed rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Main Ingredients
- 1 medium size squid (about 14 ounces)
- 1/2 medium carrot
- 1/2 medium onion
- 1/2 medium zucchini
- 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) – plus 1-2 teaspoons more for spicier dish
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 tablespoon corn syrup or 1 additional teaspoon sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
- pinch black pepper
Instructions
- Prepare the sauce: Combine all sauce ingredients in a small bowl, mixing well to create a smooth, spicy-sweet marinade that will season the squid.
- Clean and cut the squid: Remove the innards and beak from the squid, then cut the body into 3/4-inch rings or 3/4-inch wide and 2-inch long bite-sized pieces. Cut tentacles similarly. Avoid making pieces too small as they will shrink during cooking.
- Marinate squid: Toss the squid with the prepared sauce and let it marinate while you prepare the vegetables, allowing flavors to infuse.
- Prepare vegetables: Slice the onion, cut the zucchini and carrot lengthwise and thinly slice into 2-inch long pieces. Cut the scallions into 2-inch lengths.
- Stir-fry vegetables: Heat a large skillet over high heat and add vegetable oil. Add carrot first, followed by onion, zucchini, and scallions in sequence. Stir-fry quickly until vegetables start to soften and wilt, about 2 minutes.
- Cook squid: Push vegetables to the sides of the skillet. Add marinated squid and any leftover sauce to the center. Stir-fry just until squid curls and turns opaque, approximately 2 minutes. Be careful not to overcook as squid becomes tough.
- Combine and finish: Mix squid and vegetables together thoroughly for about a minute. Drizzle with sesame oil, stir briefly, and remove from heat.
- Serve: Serve warm, either accompanied by steamed rice or atop a bowl of rice for a complete meal.
Notes
- How to clean squid: Separate the head from the body with a twisting pull. Remove innards and skin from the body. Cut tentacles from the head just below the eyes and remove the beak at the center of the tentacles.
- How to score squid: Flatten the slit-open body and lightly score the inside in a small diamond pattern (about 1/4-inch squares) to tenderize and allow sauce to penetrate.
- Do not overcook squid to avoid toughness.
- Adjust the amount of gochugaru (chili flakes) for desired spiciness.
