Ojingeo Bokkeum (Spicy Korean Squid Stir-Fry)

A quick Korean spicy squid stir-fry you can whip up in about 30 minutes. Tender squid, crisp veggies, and a bold gochujang sauce come together in one hot pan, making this an easy weeknight dupbap-style meal for anyone who loves seafood with a little heat.

Ojingeo bokkeum (오징어볶음) is a quick, Korean spicy squid stir-fry made with gochujang, gochugaru, and fresh vegetables. Stir-frying over high heat keeps the squid tender and lightly chewy — never rubbery — and the sauce reduces into a glossy, spicy-sweet coating that’s perfect over rice.

If you’re searching for a simple Korean squid recipe that packs flavor without extra steps, this is the one. With pre-cleaned squid, the whole dish comes together in about 10 minutes.

If you enjoy mixed seafood-and-meat dishes, my pork and squid stir-fry (osam bulgogi) has the same spicy-sweet flavor profile with a heartier twist.

Ingredients You Need for Korean Spicy Squid

• Squid: Fresh is best, but frozen whole squid is also suitable. Avoid pre-cut squid as it may not taste as good.
• Vegetables: Onion, Asian leek (optional), carrot, garlic, and fresh chili (optional but recommended).
• Seasoning: You only need a few everyday items from a typical Korean cooking pantry, such as soy sauce, gochujang, gochugaru, sugar, black pepper, sesame oil, and sesame seeds.

How to Clean Squid (Quick Guide)

You can often find whole squid that’s already cleaned in the freezer section at Asian grocery stores or Korean markets. But if you can’t find it or prefer to do it yourself, cleaning fresh squid is easy.

Here’s how:

If using whole squid, remove the head and innards, separate the tentacles above the eyes, remove the beak, pull out the quill, peel the skin if you like, and rinse. Many Korean markets also sell pre-cleaned frozen squid if you prefer convenience.

How to Make Ojingeo Bokkeum

A common issue with many ojingeo bokkeum recipes is they tend to release a lot of liquid during the cooking process leading to a watery sauce that dilutes the flavors. However, by using the stir-frying techniques and tips in my tutorial, you’ll avoid this issue and create a delicious, flavorful Korean squid dish that tastes better than any others you’ve tried.

Prepare the squid. You can slice the tube into rings, or open it for strips. Korean cooks often open the tube and lightly score the inside in a diamond pattern—this helps the squid stay tender and hold more sauce. After scoring, cut the body into strips and trim the tentacles into bite-size pieces.

Make the spicy sauce. In a small bowl, mix together gochugaru (Korean chili flakes), gochujang (chili paste), soy sauce, minced garlic, and a pinch of black pepper. Set this sauce aside for later.

Infuse Asian leek in oil. Heat a little oil in a hot skillet and stir-fry the Asian leek (or green onion) just until fragrant. This step seasons the oil and adds depth to the dish. Add the onion and carrot and cook briefly to soften

Quickly Sear the Squid. Add the squid with a small sprinkle of sugar and give it a quick toss just until it begins to curl. Push it to one side of the pan—this isn’t the stage to fully cook it yet.

Reduce the Spicy Sauce. Pour the sauce into the open side of the pan and let it sizzle in one spot. Cooking it briefly on its own helps concentrate the flavor and reduces excess moisture. Keep the heat high until the sauce thickens.

Bring Everything Together. Fold the squid and vegetables into the reduced sauce and give it a quick toss. Add fresh green chili if you want extra heat. Remove from the heat, finish with a drizzle of sesame oil, and sprinkle with toasted sesame seeds.

Serve your spicy squid stir-fry hot over white rice for an easy dupbap-style meal. For another quick Korean seafood option that also shines with high-heat cooking, try my spicy pan-seared mackerel (gogalbi).

How to Keep Squid Tender (Korean Cooking Tips)

Quick, high-heat cooking is essential for tender squid in Korean stir-fries. Scoring the squid helps it cook evenly and absorb the sauce, while reducing the sauce separately keeps moisture under control. These small techniques make a noticeable difference in texture.

Cook’s Note: I first shared this recipe back in September 2014. Since then, I’ve updated it with new details, pictures, and a tutorial video to show you just how easy it is to make this dish.