Ojingeo Bokkeum
Spicy stir-fried squid with gochugaru, garlic, and vegetables in this classic Korean street food. Quick, fiery, and perfectly chewy when cooked just right.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 500 g squid (cleaned and cut into rings)
- 2 tbsp gochugaru (Korean red chili flakes)
- 4 clove garlic cloves (minced)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ medium onion (sliced)
- 2 stalk green onions (sliced)
- ½ tbsp sesame seeds
- 2 tbsp vegetable oil
- ¼ cup water
Instructions
- 1
Clean squid under cold water and pat dry with paper towels. Cut squid tubes into rings and tentacles into bite-sized pieces.
- 2
Mince garlic and slice onion into thin strips. Mix gochugaru, gochujang, soy sauce, sesame oil, and sugar in a small bowl.
- 3
Heat vegetable oil in a 12-inch skillet or wok over high heat until shimmering.
- 4
Add garlic and onion, stir-fry for 1–2 minutes until fragrant and onion begins to soften.
- 5
Add squid and stir-fry for 2–3 minutes until it begins to release liquid and becomes opaque around the edges.
- 6
Pour in the gochugaru sauce mixture and water. Toss well to coat all squid, then stir-fry for 2–3 minutes until squid is cooked through and sauce thickens slightly.
- 7
Remove from heat and fold in sliced green onions.
- 8
Transfer to a serving plate and sprinkle with sesame seeds. Serve immediately with rice or as a side dish.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or silicone spatula
- cutting board
- chef's knife
- small mixing bowl
- paper towels
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