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South Korea · Food

Spicy Stir-Fried Squid (Ojingeo-bokkeum)

30 min
280 kcal
2 servings

By eatmundo · August 3, 2026

Spicy Stir-Fried Squid (Ojingeo-bokkeum)🇰🇷Chloe Lim from Seoul, South Korea · CC BY 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Spicy Stir-Fried Squid (Ojingeo-bokkeum). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countriesSee all 7 matches

A vibrant and popular Korean dish featuring tender squid stir-fried with crisp vegetables in a spicy, savory gochujang-based sauce. It is a fantastic accompaniment to steamed rice.

According to eatmundo's ingredient comparison, the closest dish to Spicy Stir-Fried Squid from another cuisine is Squid Adobo (Philippines): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Clean 300g of squid, removing the innards and beak, then cut into 2cm rings.

  • 2

    Slice 1 medium onion and 1/2 carrot into thin, bite-sized strips.

  • 3

    In a small bowl, whisk 2 tbsp gochujang, 1 tbsp soy sauce, and 3 minced garlic cloves to create the sauce.

  • 4

    Heat 1 tbsp vegetable oil in a large wok or frying pan over high heat.

  • 5

    Add the squid to the pan and stir-fry for 1 minute until it becomes opaque.

  • 6

    Add the sliced vegetables and stir-fry for an additional 2 minutes until just tender.

  • 7

    Pour the prepared sauce into the pan and toss everything together for 1-2 minutes.

  • 8

    Ensure the sauce thickens and coats the squid evenly, then remove from heat immediately.

  • 9

    Serve hot as a main dish with a side of steamed rice.

Frequently Asked Questions

What is Ojingeo-bokkeum?

Ojingeo-bokkeum is a Korean stir-fry dish featuring squid, onions, and carrots sautéed in a spicy gochujang-based sauce. It is a common household meal frequently served as a side dish with steamed rice.

Can I use frozen squid?

Yes, but ensure it is completely thawed and patted very dry with paper towels to prevent watery sauce.

How long should I cook the squid?

Only cook for a total of 3-4 minutes to keep the texture tender; overcooking makes squid rubbery.

Is it very spicy?

The spice level depends on your gochujang; adjust by adding a teaspoon of sugar to mellow the heat if desired.

What is the best way to serve this?

It is best served over a bowl of hot white rice, allowing the sauce to soak into the grains.

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