Ojingeo Bokkeum is a spicy Korean stir-fried squid dish packed with bold flavor, tender squid, crisp vegetables, and a smoky chili sauce.
This dish is quick, easy, and perfect when you want a flavorful Korean meal in less than 30 minutes. The squid is stir-fried over high heat with green onion oil, gochujang, gochugaru, soy sauce, garlic, cabbage, onion, carrot, and peppers.
The key to great Ojingeo Bokkeum is simple: use high heat, cook quickly, and do not overcook the squid.
What is Ojingeo Bokkeum?
Ojingeo Bokkeum, also known as Korean spicy stir-fried squid, is a popular Korean seafood dish made with squid and vegetables stir-fried in a spicy red chili sauce.
The name comes from two Korean words:
- Ojingeo means squid
- Bokkeum means stir-fried dish
In Korea, Ojingeo Bokkeum is often served with steamed rice. The spicy sauce mixes beautifully with rice, making it one of the best Korean dishes for a satisfying home-cooked meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: Korean
- Main Ingredient: Squid
- Best Served With: Steamed rice
Measurement Note
This recipe uses a regular Korean rice spoon for measuring the sauce ingredients.
If you use a standard measuring tablespoon, the seasoning may become saltier than intended. For best results, start with the listed amount and adjust the seasoning to your taste.
Ingredients
Main Ingredients
- 2 large squid
- 1/4 head cabbage
- 1/2 carrot
- 1 onion
- 2 green chili peppers
- 2 green onions
- 3 tbsp cooking oil
- Sesame seeds, for garnish
For the Sauce
- 1 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp gochujang
- 5 tbsp soy sauce
- 3 tbsp gochugaru
- 1/2 cup water
- 1 tbsp sesame oil
Ingredient Notes
Squid
Use fresh or cleaned squid if possible.
Cut the squid into bite-sized pieces so it cooks quickly and absorbs the sauce well.
Cabbage
Cabbage adds natural sweetness and a crunchy texture.
Do not overcook it. The vegetables should stay slightly crisp.
Gochujang
Gochujang is Korean red chili paste. It gives the dish a deep, spicy, slightly sweet flavor.
Gochugaru
Gochugaru is Korean red pepper flakes. It adds color, heat, and a classic Korean chili flavor.
Green Onion Oil
Cooking green onion in oil first creates a fragrant base and adds a light smoky flavor to the dish.
How to Make Ojingeo Bokkeum
Step 1: Prepare the Vegetables and Squid
Slice the cabbage, carrot, onion, and half of the green onions into thick strips.
Slice the green chili peppers diagonally.
Clean the squid and cut it into bite-sized pieces.
Keep the vegetables slightly thick so they do not become too soft during stir-frying.
Step 2: Make Green Onion Oil
Add 3 tablespoons of cooking oil to a large pan.
Add the remaining chopped green onion.
Turn on the heat and stir-fry over high heat until the green onion becomes fragrant and slightly golden.
This step creates the flavor base for the dish.
Step 3: Add the Squid
When the green onion becomes fragrant, add the squid.
Stir-fry quickly over high heat.
Add 1 tablespoon of sugar and continue stir-frying.
Do not cook the squid for too long. Squid becomes tough when overcooked.
Step 4: Add Garlic and Gochujang
Add minced garlic and gochujang.
Stir-fry briefly over high heat.
Keep the cooking time short. Toss the pan or stir quickly so the garlic and gochujang do not burn.
Step 5: Add Soy Sauce and Gochugaru
Add soy sauce and gochugaru.
Stir-fry everything together.
If the sauce feels too thick or dry, add 1/2 cup of water.
Continue cooking quickly over high heat.
Step 6: Add the Vegetables
Add the prepared cabbage, carrot, onion, green chili peppers, and green onions.
Reduce the heat to medium.
Stir-fry briefly until the vegetables are coated with the spicy sauce.
Do not cook too long. The vegetables should stay slightly crisp.
Step 7: Finish with Sesame Oil
Right before turning off the heat, drizzle sesame oil over the stir-fry.
Mix once more and turn off the heat.
Step 8: Garnish and Serve
Transfer the Ojingeo Bokkeum to a serving plate or a heated pan.
Sprinkle sesame seeds on top.
Serve immediately with hot steamed rice.
Pro Tips
Use High Heat
High heat is important for Ojingeo Bokkeum.
It helps create a light smoky flavor and prevents the squid and vegetables from releasing too much water.
Do Not Overcook the Squid
Squid cooks very quickly.
Overcooked squid becomes rubbery, so keep the cooking time short.
Add Sugar Early
Adding sugar after the squid goes into the pan helps balance the spicy and salty flavors.
It also gives the sauce a slightly glossy texture.
Keep the Vegetables Crisp
The vegetables should not be fully softened.
A little crunch makes the dish taste fresher and more balanced.
Adjust the Soy Sauce Carefully
Because this recipe uses spoon measurements, the saltiness can vary depending on your spoon size.
If you are sensitive to salty food, start with slightly less soy sauce and add more at the end if needed.
What to Serve with Ojingeo Bokkeum
Ojingeo Bokkeum pairs well with:
- Steamed white rice
- Kimchi
- Fried egg
- Roasted seaweed
- Korean bean sprout soup
- Cucumber salad
- Lettuce wraps
For a simple Korean meal, serve it over rice as a spicy squid rice bowl.
Storage Tips
Ojingeo Bokkeum tastes best right after cooking.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, warm it quickly in a pan over medium heat. Avoid reheating for too long because the squid can become tough.
Frequently Asked Questions
Can I use frozen squid?
Yes. Thaw it completely and pat it dry before cooking.
Removing excess moisture helps prevent the stir-fry from becoming watery.
Is Ojingeo Bokkeum very spicy?
It is moderately spicy.
You can reduce the amount of gochugaru or skip the chili peppers for a milder version.
Why is my squid tough?
Squid becomes tough when overcooked.
Cook it quickly over high heat and avoid simmering it for too long.
Can I add noodles?
Yes. You can serve Ojingeo Bokkeum with somyeon noodles or udon noodles.
However, if adding noodles, you may need to make extra sauce.
Can I make this without gochujang?
Gochujang gives the dish its signature Korean flavor.
You can make a lighter version with only gochugaru and soy sauce, but the taste will be less rich.
Final Thoughts
Ojingeo Bokkeum is a bold, spicy, and satisfying Korean squid dish that is easy to make at home.
With tender squid, crisp vegetables, fragrant green onion oil, and a rich chili sauce, this dish delivers the kind of flavor that makes Korean home cooking so comforting and exciting.
If you enjoy spicy Korean food, this Korean spicy stir-fried squid recipe is a must-try.
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