Spicy Ojingeo Bokkeum Udon (Stir Fried Squid Udon)
A one-bowl stir-fried udon noodle dish packed with flavor from garlic, gochugaru, and tender squid.
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 →
Noodles infused with smoky flavor and savory umami from squid and vegetables cooked in aromatic garlic-chili oil. Boiled udon noodles are simmered quickly over high heat in an oyster sauce seasoning until the sauce clings to every chewy strand for a deliciously spicy kick.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Udon noodles1 (230 g)
- Squidsmall, body only
- Onion1/4
- Cabbage1 leaf (palm-sized)
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Oyster sauce1 1/2 tbsp
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Water4 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
- Ground black peppera little
- For little kids or anyone who cannot eat spicy food, omit the gochugaru and Cheongyang chili peppers, and stir-fry with extra bell peppers or onions instead.
- Instead of squid, mussels, shrimp, or meat also work well.
- Feel free to add other vegetables such as carrots, red chili peppers, green bell peppers, or sweet peppers.
Steps
Prepare the body portion of 1 small frozen squid and slice it into rings without slitting the belly open.
(Mussels, shrimp, or meat are also great.)
Slice the onion, cabbage, large green onion, and Cheongyang chili peppers into moderate thicknesses. (Carrots, red chili peppers, green bell peppers, or sweet peppers are also great.)
I am using Sanuki udon noodles.
Cook the noodles in rolling boiling water until they loosen up, then rinse in cold water and drain well.
Heat a pan, add cooking oil, and stir-fry the minced garlic until fragrant, then add the gochugaru and stir-fry quickly without burning.
Frying this way is a clever shortcut for busy home cooks to make garlic oil and chili oil all at once.
From here on, you need to move a bit fast.
If you dawdle, the gochugaru can burn, so quickly toss in the squid, cabbage, onion, and chili peppers to coat them in the garlic-chili oil, then promptly add 1 1/2 tbsp oyster sauce, 1 tbsp regular (brewed) soy sauce, 1/2 tsp minced ginger, 1 tbsp mirin, 1 tbsp corn syrup, 1 tsp sugar, and 4 tbsp water.
Add the udon noodles and simmer over medium-high heat or higher until the sauce evenly coats the noodles and thickens slightly.
Add the large green onion to infuse its aroma, and finally mix in toasted sesame oil, toasted sesame seeds, and ground black pepper to finish.
Ppunwife's tips
- If you dawdle, the gochugaru can burn, so quickly toss in the squid and vegetables to coat them in the garlic-chili oil, and promptly pour in the seasonings.
FAQ
How can I adjust the recipe if I can't eat spicy food?
You can leave out the gochugaru and Cheongyang chili peppers and stir-fry with plenty of bell peppers or onions instead for a mild version.
Can I use other main ingredients instead of squid?
Yes, other seafood like mussels or shrimp, or even sliced meat, work wonderfully instead of squid.
How do I keep the gochugaru from burning when stir-frying it in oil?
Once the garlic becomes fragrant, stir in the gochugaru quickly and immediately add the prepared vegetables and squid so the ingredients coat in the oil before the chili flakes can burn.
