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Ojingeo Bokkeum (Korean Spicy Squid Stir Fry)

Ojingeo bokkeum is the kind of dish that proves Korean home cooking doesn't have to be complicated. Tender squid and crisp vegetables are tossed through a fiery, slightly sweet gochujang sauce in a screaming hot pan, and dinner is on the table in minutes.

The trick with squid is speed. A quick blast of high heat keeps it tender and juicy, while the sauce clings to every curl and score mark. Piled over steamed rice with a drizzle of sesame oil, it's a proper restaurant favourite made easy.

All the prep can be done ahead, so when it's time to cook you're only a few minutes from eating. Just have your rice ready before the pan goes on.

Servings
4
Prep Time
20
mins
Cook Time
10
mins
Ingredients
15
Total Time
30
mins

Pantry bits

  • Wok or large heavy frying pan
  • Sharp knife and chopping board
  • Small mixing bowl
  • Wok spatula or tongs

Ingredients

  • 600g squid tubes, cleaned
  • 2 tbsp gochujang
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp soy sauce
  • 1 tbsp caster sugar or honey
  • 1 tbsp mirin or rice wine
  • 4 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp vegetable oil
  • 1 brown onion, sliced into wedges
  • 1 carrot, thinly sliced on the diagonal
  • 1 long green chilli, sliced diagonally
  • 3 spring onions, cut into 4cm lengths
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds

Instructions

  1. Cut the squid tubes open, lightly score the inside surface in a diamond pattern with a sharp knife, then cut into 3cm x 5cm pieces. Pat completely dry with paper towel.
  2. Mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic and ginger in a small bowl to make the sauce.
  3. Heat the vegetable oil in a wok or large frying pan over high heat until shimmering. Add the onion and carrot and stir-fry for 2 minutes until just starting to soften.
  4. Add the squid and stir-fry for 1 minute; the pieces will curl up as they hit the heat.
  5. Add the sauce and toss everything together for 2 minutes until the squid is just cooked through and coated in the glossy red sauce. Don't cook it longer or the squid will turn rubbery.
  6. Toss through the green chilli and spring onions and cook for 30 seconds more.
  7. Take off the heat, drizzle with the sesame oil and scatter over the sesame seeds. Serve immediately over steamed rice.

Other recipes

Nasi Kuning (Indonesian Yellow Rice)
Opor Ayam (Chicken in Coconut Curry)
Martabak Telur (Savoury Stuffed Pancake)

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