Chewy and Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)
A spicy stir-fried side dish made by quickly cooking squid and vegetables with seasoning over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fry brings together squid, assorted vegetables, and a spicy seasoning in under 20 minutes. Stir-frying quickly over medium-high heat is key to reducing excess moisture and keeping the squid pleasantly chewy. It makes a wonderful side dish for rice as well as a great accompaniment for drinks.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Squid1 whole (medium)
- Onion1/2
- Carrot1/4
- Cabbage1 leaf
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Toasted sesame seeds
- Toasted sesame oil
- If you are eating with children, substitute bell pepper for the Cheongyang chili pepper, and feel free to add vegetables like mushrooms or zucchini.
Steps
1. Cut the squid into bite-sized pieces.
Slice the onion thickly, and cut the carrot and cabbage to the same size as the onion.
Slice the large green onion (daepa) and Cheongyang chili pepper thickly on a diagonal.
If you are eating with children, substitute bell pepper for the Cheongyang chili pepper, and feel free to add vegetables like mushrooms or zucchini.
2. Add all seasoning ingredients except the toasted sesame seeds and toasted sesame oil, then mix well.
3. Heat a pan, add cooking oil, and stir-fry the carrot and onion.
You need to stir-fry quickly over medium-high heat so excess liquid does not pool and the squid does not turn tough.
4. When they are about halfway cooked, add the remaining ingredients: squid, cabbage, large green onion, and chili pepper.
5. Add the seasoning and stir-fry, tossing everything together so it coats evenly.
6. Once all the ingredients are cooked through, finish by adding the toasted sesame oil and toasted sesame seeds.
Ppunwife's tips
- You need to stir-fry quickly over medium-high heat so excess liquid does not pool and the squid does not turn tough.
- We wrap the spicy stir-fried squid in steamed cabbage leaves, and it is truly delicious.
- When there is leftover stir-fried squid, I also mix it with thin wheat noodles (somyeon) for a quick snack when I am feeling hungry.
FAQ
How do I prevent excess liquid from pooling and keep the squid tender while stir-frying?
Stir-frying the ingredients quickly over medium heat or higher keeps too much moisture from drawing out and keeps the squid tender.
How can I adjust the spice level to eat it with children?
You can reduce the heat by substituting bell pepper for the Cheongyang chili pepper and adding other vegetables like mushrooms or zucchini to taste.
What is a good way to enjoy leftover stir-fried squid?
It is delicious wrapped in steamed cabbage leaves or tossed with boiled thin wheat noodles (somyeon).
