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Spicy Stir-fried Squid

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ojingeo-bokkeum

Squid stir-fried quickly with vegetables and spicy gochujang sauce.

Medium25 min3 servings🌶️🌶️🌶️🌶️★ 74Contains shellfishContains soyContains sesame
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History & culture

Ojingeo-bokkeum cooks squid, often dried and rehydrated or fresh, with gochujang, onion, and carrot into a quick banchan or rice topping. Fishermen's households and pojangmacha along coasts and cities are commonly cited in oral food histories. The dish spread inland through dried squid commerce and became a twentieth-century home-cooking standard paired with rice and soju.

Servings
3

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Ingredients & steps

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Ingredients

  • Onion
    1/2 medium, sliced
  • Green cabbage
    1 cup, shredded
  • Neutral cooking oil
    1 tbsp
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Squid

    Substitutefrozen cleaned squid tubes

    400 g, cleaned and scored

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tsp
  • Sugar
    1 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 11 min

    Mix gochujang, gochugaru, soy sauce, sugar, rice wine and sesame oil into a spicy paste.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
  2. 2High heat2 min

    Heat oil in a hot pan. Stir-fry onion and cabbage 2 minutes on high heat.

    • Neutral cooking oil
    • Onion
    • Green cabbage
  3. 3High heat3 min

    Add squid and sauce. Stir-fry 2–3 minutes until just curled — do not overcook.

    • Squid
    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
  4. 4

    Garnish with green onion and serve immediately with rice.

    • Green onion

Storage & reheating

Best fresh. Refrigerate 1 day; squid toughens when reheated.

Troubleshooting

  • ⚠️ Squid is rubbery

    → Score the flesh, cook on very high heat for under 3 minutes.

  • ⚠️ Too watery

    → Pat squid dry and cook in batches without crowding the pan.