Ojingeo Bokkeum

Name: Ojingeo Bokkeum
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 500 g squid; 2 tbsp gochujang; 1 carrot; 1 onion; 1 tbsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Ojingeo Bokkeum, or spicy stir-fried squid, is a beloved dish often found in Korean households, especially cherished for its quick preparation and bold flavors. It is a staple in Korean spicy squid shops, where cooks measure salt by feel and use fat unapologetically. This home version captures that same essence, bringing the bustling energy of street vendors into your kitchen.

The dish delivers a delightful mix of tender squid, vibrant vegetables, and a fiery gochujang kick. The sesame oil adds a fragrant nuttiness, while the carrot and onion contribute sweetness and crunch. Perfectly salted, its flavors are bold yet balanced, inviting everyone to share in its spicy warmth.

Ingredients

500 gsquid
2 tbspgochujang
1carrot
1onion
1 tbspsesame oil
to tastefine sea salt

Method

Start by cleaning the squid (500 g). Remove the head and innards, then peel off the skin. Rinse the squid thoroughly under cold water and pat it dry with paper towels. Slice the body into rings about 1 cm thick and set aside.
Peel and thinly slice 1 carrot and 1 onion. This will ensure they cook evenly and quickly, adding sweetness and texture to the dish.
In a large frying pan or wok, heat 1 tbsp of sesame oil over medium-high heat. Once the oil is hot, add the sliced onion and carrot. Stir-fry for about 2-3 minutes until the onions become translucent and the carrots start to soften, releasing their natural sweetness.
Add 2 tbsp of gochujang to the pan, stirring well to coat the vegetables. The gochujang should become fragrant and slightly caramelized, which will deepen the flavor of the dish.
Add the prepared squid to the pan. Stir-fry quickly, ensuring each piece is evenly coated with the gochujang mixture. Cook only until the squid turns opaque and curls slightly, which should take about 2-3 minutes. This indicates that the squid is tender and not overcooked.
Taste the dish and add fine sea salt to your preference. The flavors should be balanced, with the heat from the gochujang complementing the natural sweetness of the vegetables.
Serve the Ojingeo Bokkeum immediately while it's hot, allowing the vibrant colors and spicy aroma to entice your senses. This dish is best enjoyed fresh, with steamed rice or as part of a larger Korean meal.