0:00 / 8:53

Spicy Korean Stir-Fried Squid (Ojingeo-Bokkeum)

Name: Spicy Korean Stir-Fried Squid (Ojingeo-Bokkeum)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: korean
Ingredients: squid rings; Carrot; Onion; green onion; green chili pepper; Garlic; soy sauce; hot pepper powder; sugar; Cooking oil; sesame oil

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 6 minsscheduleTotal: 16 minsoutdoor_grillStir-frylocal_fire_departmentSpicy

Allergens:warningMolluscswarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:41

warningStay safe

Wash your hands, knife, and cutting board with warm soapy water immediately after handling raw squid to prevent cross-contamination.

Slit the body of 1 squid lengthwise with a sharp knife without cutting completely through the bottom layer. Open the squid body flat, pull away and discard all innards, pull out the clear plastic-like quill bone, cut off the eyes and hard beak from the tentacles, then wash the cleaned squid body and tentacles thoroughly under cold running water until free of grit and viscera.

lightbulb

Watch out

Gently pull the innards away in one piece so you do not rupture the ink sac, otherwise black ink will stain and dirty the squid flesh.

Ingredients:squid rings (1 piece)

Tools:chef's knifecutting board

Preparation

00:01:54

Place the cleaned squid body on the cutting board and slice it in half lengthwise into two long strips. Cut each strip crosswise into bite-sized rectangular pieces. Cut the tentacles lengthwise into pairs or individual legs, then slice them crosswise into 2-inch pieces. Transfer all sliced squid pieces into a prep dish.

lightbulb

Watch out

Keep the squid pieces in uniform bite-sized cuts, otherwise uneven pieces will cook at different rates and smaller ones will turn rubbery.

Ingredients:squid rings

Tools:prep glass dishchef's knife

Preparation

00:02:46

Slice 1 carrot into thin flat diagonal matchsticks. Cut 1 medium onion in half and slice into 1/4-inch crescents. Cut 4 green onions into 2-inch segments. Slice 1 green chili pepper diagonally into thin ovals. Place all prepared vegetables onto the prep plate alongside the squid.

lightbulb

Watch out

Slice the carrots thinly so they soften quickly in the short cooking time, otherwise thick carrot slices will remain hard and raw.

Ingredients:Carrot (1 piece)Onion (1 piece)green onion (4 piece)green chili pepper (1 piece)

Tools:chef's knife

Preparation

00:04:08

Finely mince 5 cloves of garlic and transfer to a small bowl. Add 5 tbsp soy sauce, 3 tbsp Korean hot pepper powder, and 1 tbsp sugar. Mix with a spoon until the hot pepper powder and sugar are completely combined into a thick red paste.

lightbulb

Watch out

Stir the sauce thoroughly so no dry clumps of pepper powder remain, otherwise the seasoning will not distribute evenly in the hot pan.

Ingredients:Garlic (5 clove)soy sauce (5 tbsp)hot pepper powder (3 tbsp)sugar (1 tbsp)

Tools:bowlspoon

Active Cooking

00:06:10

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Add the sliced carrots and onions first, then immediately add the green onions and sliced chili pepper. Stir-fry constantly for about 1 minute until the vegetables are sizzling and start to turn glossy and slightly tender.

local_fire_departmentmedium-high heat, about 1 minute

lightbulb

Watch out

Do not let the vegetables cook too long before adding the squid, otherwise the vegetables will turn mushy by the time the squid is done.

Ingredients:Cooking oil (1 tbsp)CarrotOniongreen oniongreen chili pepper

Tools:spatulaskillet / pan

Active Cooking

00:07:28

Add all prepared squid pieces into the skillet with the vegetables. Scrape all prepared spicy seasoning paste on top of the squid. Keep heat on high and stir-fry vigorously and continuously for 2 to 3 minutes, tossing well so the red sauce coats every piece, until the squid curls up, turns opaque, and the sauce thickens into a glossy glaze.

local_fire_departmenthigh heat, about 2 to 3 minutes

lightbulb

Watch out

Do not cook squid for more than 3 minutes, otherwise the squid meat will release too much water and turn tough and rubbery.

Ingredients:squid ringsGarlicsoy saucehot pepper powdersugar

Tools:spatula

Active Cooking

00:08:15

Turn off the heat. Drizzle 1 tbsp sesame oil all over the hot stir-fried squid and vegetables. Toss well with the spatula until thoroughly incorporated, glossy, and fragrant, then serve hot with steamed rice.

lightbulb

Watch out

Add sesame oil only after turning off the heat, otherwise high cooking heat will destroy the fresh nutty sesame aroma.

Ingredients:sesame oil (1 tbsp)

Tools:spatula