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Korean spicy stir-fried squid (ojingeo bokkeum) in a dark bowl, squid rings and tentacles coated in red gochujang sauce with onion, carrot and sesame seeds

Korean Spicy Squid Stir Fry (Ojingeo Bokkeum)

Tender squid seared hot and fast, then tossed with onion, carrot and cabbage in a glossy gochujang chili sauce. The Korean stir fry that lands 36g protein per serving and comes together in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 700 g cleaned squid bodies and tentacles, bodies cut into 2 cm rings
  • 1 tbsp neutral oil for the pan
  • 1 medium onion, sliced
  • 1 medium carrot, cut into matchsticks
  • 2 cups green cabbage, in 3 cm pieces
  • 3 stalks scallions, cut into 4 cm lengths
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp gochugaru Korean chili flakes, use 1 tsp for mild
  • 1 tbsp soy sauce
  • 1 tbsp sugar or 1 tbsp mirin
  • 1 tbsp rice wine mirin or dry sherry both work, or water
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame oil to finish
  • 1 tsp toasted sesame seeds to garnish

Method
 

  1. Pat the squid very dry. Score the inside of each body in a light crosshatch if you have the patience, then cut into 2 cm rings. Wet squid steams instead of searing, so drying it is the single most important step.
  2. Stir the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic and ginger together in a small bowl until smooth.
  3. Heat the neutral oil in a wok or large skillet over high until it just starts to shimmer. Add the onion, carrot and cabbage and stir fry 2 to 3 minutes, until the cabbage is wilted but still has bite.
  4. Push the vegetables to the side and add the squid in a single layer. Sear 1 minute without touching it, then toss for another 1 to 2 minutes until the squid is just opaque and curled. Squid is done in about 3 minutes total, so move fast.
  5. Pour in the sauce and toss everything for 1 to 2 minutes, until the squid and vegetables are coated and the sauce turns glossy. Pull it off the heat the moment the squid firms up.
  6. Stir through the scallions and sesame oil off the heat. Top with sesame seeds and serve hot over rice.