Ojingeo Bokkeum

Ojingeo Bokkeum is a fast, fiery stir-fry of tender squid and crisp vegetables coated in a glossy, savory-spicy sauce. The combination of gochujang, garlic, sesame oil, and fresh chili gives it deep heat and aroma, while the quick cooking keeps the squid juicy and delicate.

Nutrition · per serving

270kcal

23gProtein

15gCarbs

12gFat

3gFiber

2 servings

Ingredients

14 items

Squid and vegetables

cleaned squid, tubes and tentacles300 g

carrot80 g

green cabbage120 g

scallions40 g

red chili1 small (10 g)

garlic15 g

neutral oil10 ml

Spicy seasoning sauce

gochujang30 g

gochugaru5 g

soy sauce15 ml

sesame oil10 ml

sugar8 g

toasted sesame seeds5 g

water15 ml

Tips

•For a beginner-friendly version, ask the fishmonger to clean the squid; this saves several minutes and keeps the dish within the 15-minute goal.
•Have all ingredients cut and the sauce mixed before heating the pan, because the stir-fry itself moves very quickly.
•If you prefer a milder dish, reduce the gochugaru to 2 g and omit the fresh chili.
•A very hot pan is key: it cooks the squid fast, keeps the vegetables crisp, and prevents the sauce from becoming watery.

Steps

1
Slice the cleaned squid into 1 cm rings and halve any large tentacles. Julienne the carrot, thinly slice the cabbage, cut the scallions into 4 cm lengths, slice the red chili, and finely mince the garlic. Keeping the vegetables fairly thin helps everything cook within minutes and prevents the squid from overcooking.
300 g cleaned squid, tubes and tentacles80 g carrot120 g green cabbage40 g scallions1 small (10 g) red chili15 g garlic
2
In a small bowl, stir together the gochujang, gochugaru, soy sauce, sesame oil, sugar, toasted sesame seeds, and water until smooth. A loosened sauce coats the squid more evenly and reduces the chance of the paste scorching in the pan.
30 g gochujang5 g gochugaru15 ml soy sauce10 ml sesame oil8 g sugar5 g toasted sesame seeds15 ml water
3
Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. Add the carrot, cabbage, scallions, red chili, and garlic, and stir-fry for 1 to 2 minutes until just starting to soften but still crisp.
10 ml neutral oil80 g carrot120 g green cabbage40 g scallions1 small (10 g) red chili15 g garlic
4
Add the squid and stir-fry for about 1 minute, just until it turns opaque and begins to curl. Squid becomes tough if cooked too long, so keep the heat high and the cooking brief.
300 g cleaned squid, tubes and tentacles
5
Pour in the spicy seasoning sauce and stir-fry for 1 to 2 minutes more, until the squid is fully opaque, the sauce is glossy, and the vegetables are coated. If the pan looks dry, splash in 1 tablespoon of water, but do not simmer for long.
30 g gochujang5 g gochugaru15 ml soy sauce10 ml sesame oil8 g sugar5 g toasted sesame seeds15 ml water300 g cleaned squid, tubes and tentacles
6
Transfer immediately to plates and serve hot. Ojingeo Bokkeum is especially good with steamed rice and a few extra sesame seeds or sliced scallions on top if you have them.

Origin & History

Ojingeo Bokkeum is a popular Korean home-style stir-fry made with squid and a fiery red seasoning based on gochujang and chili flakes. It reflects the bold, spicy flavors common in everyday Korean cooking and is often served as part of a shared meal with rice and banchan.

korean squid stir-fry pescatarian spicy quick dinner gochujang

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Ojingeo Bokkeum

Steps

Slice the cleaned squid into 1 cm rings and halve any large tentacles. Julienne the carrot, thinly slice the cabbage, cut the scallions into 4 cm lengths, slice the red chili, and finely mince the garlic. Keeping the vegetables fairly thin helps everything cook within minutes and prevents the squid from overcooking.

300 g cleaned squid, tubes and tentacles80 g carrot120 g green cabbage40 g scallions1 small (10 g) red chili15 g garlic

In a small bowl, stir together the gochujang, gochugaru, soy sauce, sesame oil, sugar, toasted sesame seeds, and water until smooth. A loosened sauce coats the squid more evenly and reduces the chance of the paste scorching in the pan.

30 g gochujang5 g gochugaru15 ml soy sauce10 ml sesame oil8 g sugar5 g toasted sesame seeds15 ml water

Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. Add the carrot, cabbage, scallions, red chili, and garlic, and stir-fry for 1 to 2 minutes until just starting to soften but still crisp.

10 ml neutral oil80 g carrot120 g green cabbage40 g scallions1 small (10 g) red chili15 g garlic

Add the squid and stir-fry for about 1 minute, just until it turns opaque and begins to curl. Squid becomes tough if cooked too long, so keep the heat high and the cooking brief.

300 g cleaned squid, tubes and tentacles

Pour in the spicy seasoning sauce and stir-fry for 1 to 2 minutes more, until the squid is fully opaque, the sauce is glossy, and the vegetables are coated. If the pan looks dry, splash in 1 tablespoon of water, but do not simmer for long.

30 g gochujang5 g gochugaru15 ml soy sauce10 ml sesame oil8 g sugar5 g toasted sesame seeds15 ml water300 g cleaned squid, tubes and tentacles

Transfer immediately to plates and serve hot. Ojingeo Bokkeum is especially good with steamed rice and a few extra sesame seeds or sliced scallions on top if you have them.