Korean Spicy Stir-fried Squid
Ojingeo-bokkeum is one of Korea's most popular spicy stir-fries, featuring scored squid bodies and tentacles tossed over high heat with onion, carrot, cabbage, and scallion in a gochujang-gochugaru-soy-sugar sauce. Crosshatch scoring on the squid allows the thick, spicy sauce to penetrate deeply, ensuring consistent flavor in every bite. The entire stir-fry takes only a few minutes on maximum heat - essential for keeping the squid springy rather than rubbery. Cabbage and carrot go in near the end to retain their crunch, and a final sesame oil drizzle ties the smoky wok char to the bold red seasoning.
Adjust Servings
Instructions
- 1
Clean 2 squid, score the body in a crosshatch pattern, and cut into bite-size. Cut tentacles too.
- 2
Mix 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp garlic for the sauce.
- 3
Thickly slice onion, thinly slice carrot, and tear cabbage into bite-size pieces.
- 4
Heat a pan on high with oil, stir-fry onion and carrot for 1 minute.
- 5
Add squid, stir-fry 1 minute, then pour in sauce and stir-fry on high for 2 minutes.
- 6
Add cabbage and green onion, stir-fry 1 more minute, then drizzle sesame oil to finish.
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