A Bold and Flavorful Korean Seafood Dish

Spicy Stir-Fried Squid, known as Ojingeo Bokkeum (오징어볶음), is one of Korea’s most beloved seafood dishes. Fresh squid is quickly stir-fried over high heat with vegetables and a rich gochujang-based sauce, creating a perfect balance of spicy, sweet, and savory flavors. It is traditionally enjoyed with a bowl of steamed rice, making it a satisfying everyday meal.

„Today, we are heading out for a catering gig at a restaurant.“

Ingredients (2–3 servings)

Main Ingredients

• 500 g fresh squid, cleaned and cut into bite-sized pieces
• 1 medium onion, sliced
• 1 small carrot, thinly sliced
• 1/2 zucchini, sliced
• 1 green chili, sliced (optional)
• 2 spring onions, cut into 5 cm pieces
• 1 tbsp cooking oil

Sauce

• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp rice syrup (or honey)
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp black pepper

Garnish

• 1 tsp toasted sesame seeds
• Chopped spring onions

Instructions

1. Prepare the Squid

Clean the squid thoroughly, remove the skin if desired, and cut it into bite-sized pieces. Pat dry with paper towels to remove excess moisture.

2. Make the Sauce

Combine all sauce ingredients in a bowl and mix until smooth.

3. Stir-Fry the Vegetables

Heat a wok or large frying pan over high heat. Add the cooking oil, followed by the onion, carrot, and zucchini. Stir-fry for about 2 minutes.

4. Cook the Squid

Add the squid and stir-fry for about 1 minute. Squid cooks very quickly, so avoid overcooking to keep it tender.

5. Add the Sauce

Pour the prepared sauce into the pan and continue stir-frying for another 2–3 minutes until everything is evenly coated and the sauce slightly thickens.

6. Finish

Add the spring onions during the last 30 seconds of cooking. Remove from the heat, drizzle with sesame oil if desired, and garnish with toasted sesame seeds.

Serving Suggestion

Serve immediately with freshly steamed rice and traditional Korean side dishes (banchan). For an extra kick, enjoy it wrapped in lettuce with a little rice and ssamjang.

Tips

• High heat is the key to achieving the best flavor without making the squid tough.
• Do not cook the squid for too long, as it can become chewy.
• For a richer taste, add sliced mushrooms or cabbage.
• Adjust the amount of gochugaru to make the dish milder or spicier according to your preference.