Korean Ojingeo Bokkeum Spicy Squid Stir Fry
This vibrant Korean spicy squid stir-fry, or Ojingeo Bokkeum, delivers bold heat and deep umami in every bite. Tender squid rings soak up a glossy, spicy-sweet sauce made with gochujang, garlic, and a touch of honey, while crisp vegetables like onions and bell peppers add texture and balance. The dish strikes the perfect equilibrium between fiery and savory, with a velvety sauce that clings to each piece of seafood. A quick, high-heat sear ensures the squid stays succulent, making it a restaurant-worthy dish that’s surprisingly simple to pull off at home.
Ingredients
- squid500g
- vegetable oil2 tbsp
- onion1, sliced
- carrot1, julienned
- bell pepper1, sliced
- green onion2, chopped
- garlic4 cloves, minced
- gochujang (Korean chili paste)2 tbsp
- soy sauce2 tbsp
- sesame oil1 tbsp
- sesame seeds1 tbsp
Nutrition
Directions
- 1
Clean the squid by removing the head, innards, and skin. Cut the squid into rings and set aside.
- 2
In a large pan or wok, heat vegetable oil over medium-high heat. Add the sliced onion and minced garlic, sautéing until fragrant.
- 3
Add the squid rings, carrot, and bell pepper to the pan, stirring for about 5 minutes until the squid is cooked through.
- 4
Stir in the gochujang, soy sauce, and sesame oil, mixing well to coat the squid and vegetables evenly.
- 5
Cook for an additional 2-3 minutes until everything is heated through and the sauce is slightly thickened.
- 6
Garnish with chopped green onions and sesame seeds before serving.
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