Tender squid tossed in a fiery gochujang sauce with vegetables
Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum)
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
3
2-3 servings
Difficulty
Medium
Cost
Budget
$
Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum)
Tender squid tossed in a fiery gochujang sauce with vegetables
★4.5(15)
Chewy squid and crisp vegetables wok-tossed in a spicy-sweet Korean sauce made with gochujang and gochugaru, served over steamed rice.
15m
Prep Time
5m
Cook Time
20m
Total Time
3
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ojingeo bokkeum is a beloved Korean street food and home-cooking staple that packs an incredible punch of flavor. Tender rings and tentacles of squid are stir-fried lightning-fast with onions, peppers, and scallions in a fiery sauce that hits every taste bud — spicy, sweet, savory, and slightly smoky all at once.
The key to this dish is speed. Squid goes from perfectly tender to rubber band territory in seconds, so everything needs to be prepped and ready before the wok hits the flame. The gochujang and gochugaru-based sauce coats every piece in a glossy, vibrant red that looks as exciting as it tastes. Serve it over steaming white rice to tame the heat and soak up every drop of that addictive sauce.
Ingredients
- 1 pound cleaned squid, bodies cut into rings and tentacles halved
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or mirin
- 1 medium onion, sliced
- 1 green bell pepper, cut into strips
- 3 scallions, cut into 2-inch pieces
- 3 cloves garlic, minced
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Score the squid bodies in a crosshatch pattern with shallow cuts, then cut into 2-inch pieces. Keep tentacles whole or halved.
- 2
Whisk together gochujang, gochugaru, soy sauce, rice wine, 1 teaspoon sugar, and 1 teaspoon sesame oil in a small bowl.
- 3
Heat a wok or large skillet over the highest heat possible. Add 2 tablespoons of vegetable oil.
- 4
When the oil shimmers, add onion and bell pepper. Stir-fry for 1-2 minutes until slightly softened.
- 5
Add squid and garlic. Stir-fry for 1 minute, tossing constantly.
- 6
Pour in the sauce and scallions. Toss everything together for 30-60 seconds until the sauce coats everything and the squid is just cooked through.
- 7
Serve immediately over steamed rice, garnished with sesame seeds.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
SquidLarge shrimp or sliced chicken breast
Shrimp cooks in similar time; chicken needs 3-4 minutes
GochujangSriracha mixed with a little miso paste
Approximates the fermented, spicy-sweet quality of gochujang
Rice wineDry sherry or mirin
Both add a similar sweet, slightly alcoholic note to the sauce
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Have every ingredient prepped and within arm's reach before turning on the heat. This dish moves incredibly fast.
Do not overcook the squid — 1-2 minutes total in the pan is sufficient. It should be tender with a slight chew.
If you cannot find gochugaru, substitute with half the amount of crushed red pepper flakes, though the flavor will differ.
Storage
Refrigerate in an airtight container for up to 2 days. The squid will firm up slightly but is still enjoyable.
Reheating
Reheat quickly in a hot wok or skillet for 1-2 minutes. Do not overcook further or the squid will toughen.
Nutrition Facts
Per serving (1/3 of the dish) · 3 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates18g
Fat6g
Fiber2g
Sugar6g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I buy gochujang and gochugaru?
- Most well-stocked grocery stores carry them in the international aisle. Asian grocery stores have the best selection and prices.
- Is this very spicy?
- It has a solid kick but is not overwhelmingly hot. Reduce the gochugaru to tame the heat, or increase it if you love spice.
- Can I use frozen squid?
- Yes, frozen cleaned squid is convenient and affordable. Thaw completely and pat very dry before cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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