Ojingeo bokkeum is a Korean stir-fry of squid, vegetables, and a savory, spicy sauce made with gochujang and gochugaru. This home-style version cooks quickly in a hot pan, so the squid stays tender while the vegetables retain a little bite; spice levels and vegetable combinations vary from cook to cook.
Ingredients
- 1½ lb (680 g) cleaned squid, tubes and tentacles, thawed if frozen
- 2 tbsp (30 g) gochujang (Korean fermented chile paste)
- 1 tbsp (6 g) gochugaru (Korean chile flakes), or use 1–2 tsp (2–4 g) for a milder dish
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 2 tsp (8 g) granulated sugar
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) neutral oil, such as canola or grapeseed oil
- 1 medium yellow onion, about 1 cup sliced (150 g)
- 1 small carrot, about ¾ cup thinly sliced (100 g)
- 1 red bell pepper, about 1 cup sliced (150 g)
- 2 cups thinly sliced green cabbage (140 g)
- 4 garlic cloves, finely chopped (12 g)
- 1 tsp finely grated fresh ginger (5 g)
- 2 scallions, cut into 1-inch (2.5 cm) pieces (30 g)
- 1 tsp toasted sesame oil (5 ml)
- 1 tsp toasted sesame seeds (3 g)
- ¼ tsp ground black pepper (0.5 g)
Instructions
- Prepare the squid. If it is not already cleaned, ask the fish counter to clean it, or remove the head and innards, cartilage, and outer skin before cooking. Rinse briefly under cold running water and pat very dry. Slice tubes into rings about ½ inch (1.3 cm) wide; cut any large tentacles into manageable pieces. For a decorative pattern, lightly score the inside of each tube in a shallow crosshatch before slicing. Keep the prepared squid refrigerated while you cut the vegetables.
- Cut the vegetables and mix the sauce. Slice the onion, carrot, bell pepper, and cabbage into similarly sized pieces so they cook at a similar pace. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, sugar, water, garlic, ginger, and black pepper until the paste loosens into a pourable sauce. Have the squid and all the vegetables beside the stove before heating the pan; the stir-fry moves quickly.
- Heat the pan. Set a large wok or wide skillet over high heat for about 1 minute, then add the neutral oil and swirl to coat the surface. A wide pan gives the squid and vegetables room to sear rather than steam. If your pan is small, cook in batches, especially the squid, and combine everything at the end.
- Stir-fry the vegetables. Add the onion and carrot and stir-fry for about 2 minutes. Add the bell pepper and cabbage and cook for 1 minute more, stirring often. The vegetables should be hot and beginning to soften but still have some crunch; they will cook a little longer when the squid and sauce go in.
- Add sauce and squid. Pour in the sauce and stir for about 30 seconds to coat the vegetables. Add the squid and scallions, then toss continuously over high heat for about 2–3 minutes, just until the squid is opaque and curled. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum temperature for fish and seafood is 145°F (63°C). Remove the pan from the heat as soon as it reaches that temperature to limit overcooking.
- Finish and serve. Stir in the toasted sesame oil and sprinkle with sesame seeds. Taste a small piece with a little rice, then adjust the seasoning if needed: a pinch of sugar can soften a sharp chile edge, while a small splash of soy sauce adds saltiness. Serve immediately while the squid is tender and the sauce is glossy.
Tips
- Dry squid browns better. Excess water cools the pan and thins the sauce, so blot the squid thoroughly with paper towels after rinsing or thawing. If frozen squid releases liquid as it cooks, avoid crowding the pan; cook it in batches and let the moisture evaporate before combining the batches.
- Adjust heat with the chile. Gochujang brings fermented depth and a little sweetness, while gochugaru contributes a cleaner chile flavor. For less heat, reduce the gochugaru first rather than removing all the gochujang. If gochugaru is unavailable, crushed red pepper can work, but it tastes sharper and less fruity; start with ½ teaspoon and add more to taste.
- Use a quick substitute for mirin. Mirin is sweet cooking rice wine and is sold in many larger supermarkets and Asian grocery stores. If you cannot find it, replace the tablespoon with 1 tablespoon (15 ml) water and add ½ teaspoon (2 g) extra sugar. The sauce will lose some of mirin’s rounded flavor, but it will still balance well.
- Keep the cooking brief, not the safety check. Squid can become chewy if it cooks for too long, but do not use texture or color as a substitute for the safe temperature. Cut pieces evenly, use a thermometer on the thickest piece, and have the sides ready before cooking so the stir-fry can go straight to the table.
Serving Suggestions
Serve the squid over steamed short-grain rice, which catches the spicy sauce and makes the dish a satisfying main course. Plain rice is a good match because the sauce is already salty, sweet, and chile-forward. For a lighter meal, serve it with lettuce leaves and let everyone wrap a little squid, cabbage, and rice together. Keep any extra sauce in the pan to spoon over the rice rather than leaving it behind.
Balance the heat with simple Korean-style sides such as cucumber salad, blanched spinach seasoned with sesame, or a small dish of kimchi. A clear soup or lightly dressed greens also work well. If serving several shared dishes, put the squid out near the end of the meal: it is at its best hot from the pan, and it can toughen as it sits or is reheated repeatedly.
Variations
Make it less spicy: Use 1 teaspoon gochugaru, or leave it out, and keep the gochujang for its savory fermented flavor. For a milder sauce still, reduce the gochujang to 1 tablespoon and add 1 tablespoon soy sauce plus 1 teaspoon sugar. This makes the sauce saltier and less chile-rich, so taste before adding any extra soy.
Add another vegetable: Thinly sliced zucchini, mushrooms, or extra cabbage can replace some of the bell pepper or carrot. Avoid adding a large amount of watery vegetables at once; they can release liquid and dilute the sauce. If using mushrooms, sear them briefly before adding the sauce so their moisture has a chance to cook off.
Use shrimp instead: Replace the squid with 1½ lb (680 g) peeled, deveined shrimp. Add the shrimp after the vegetables and sauce and cook until opaque and at least 145°F (63°C) in the thickest part, checking with a thermometer. Shrimp’s cooking time varies with size, so use temperature rather than relying only on a fixed number of minutes.
Make a less saucy stir-fry: Reduce the water to 1 tablespoon (15 ml), and keep the pan very hot. For a more abundant sauce to serve with rice, use the full 2 tablespoons. These small adjustments change the amount of sauce, not the cooking method.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking, using a shallow, covered container so they cool promptly. Store the squid and vegetables in the refrigerator for 3–4 days. The squid is most tender when freshly cooked, and its texture may become firmer after chilling, but the leftovers are still useful for a quick meal within that window.
Reheat only the amount you plan to eat. Warm it in a skillet over medium heat with a tablespoon of water, stirring just until steaming hot, or microwave it in a covered, microwave-safe dish in short intervals, stirring between them. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the thickest pieces with a thermometer. Reheating to that temperature can make squid chewier, so avoid repeated reheating and do not leave the dish at room temperature for more than 2 hours. You can freeze leftovers in an airtight container for up to 2 months for best quality, though thawing and reheating may further soften the vegetables and firm the squid.
Frequently Asked Questions
Can I use frozen squid?
Yes. Thaw it in the refrigerator overnight, then drain and pat it very dry before cutting and cooking. If you are short on time, keep the squid sealed in a leakproof bag and thaw it in cold water, changing the water regularly; cook it as soon as it has thawed. Do not put frozen squid directly into the hot pan, because it will release water and make the stir-fry steam.
How do I know when squid is done?
Squid typically turns opaque and curls as it cooks, but appearance alone does not confirm a safe temperature. Check a thick piece with an instant-read food thermometer and cook fish and seafood to 145°F (63°C), the USDA FSIS safe minimum. Remove it from the heat promptly after it reaches that temperature; continuing to cook it for a long time can make the texture rubbery.
Is Korean squid recipe usually very spicy?
Heat varies by household and by the gochujang and gochugaru used. This version has a noticeable but adjustable chile kick. Begin with less gochugaru if you are unsure, then add more the next time; serving the stir-fry with plain rice also makes each bite feel milder.
Can I prepare any part ahead?
Yes. Slice the vegetables and mix the sauce up to 1 day ahead, keeping each in a separate covered container in the refrigerator. You can also clean and cut the squid ahead, but keep it chilled and cook it within 1 day for best quality. Wait to combine everything until the pan is hot, since an early mix can draw moisture from the squid and vegetables.
What can I use if I cannot find gochujang?
Gochujang is a fermented Korean chile paste with a sweet-savory flavor and a thick texture, so there is no exact substitute. In a pinch, mix 1 tablespoon (15 g) miso with 1 teaspoon (5 g) sriracha and a small pinch of sugar for each tablespoon of gochujang called for. The result is less distinctly Korean and may taste sharper or saltier, so adjust the soy sauce and chile to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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