SEAFOOD · Medium · 23 min

Ojingeo Bokkeum — Spicy Squid Stir-Fry

Name: Ojingeo Bokkeum — Spicy Squid Stir-Fry
Ingredients: 500g squid cleaned, 1cm rings scored; 2 Tbsp gochujang, 1 Tbsp gochugaru; Garlic, ginger, onion, perilla, 1 tsp sugar, cooking wine splash

By Bokkeum Curator

90-sec squid; scored, dried, flash-seared or rubber.

TL;DR

90-sec squid; scored, dried, flash-seared or rubber.

Prep 20 minCook 3 minServes 2

Ingredients

500g squid cleaned, 1cm rings scored
2 Tbsp gochujang, 1 Tbsp gochugaru
Garlic, ginger, onion, perilla, 1 tsp sugar, cooking wine splash

Steps

Pat squid dry, salt 5 min, pat again.
Stir garlic/ginger 20 sec, squid 60-90 sec total, sauce 30 sec.

Tips

Dry = sear; wet = boil = rubber.

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What you'll need

Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.

Gochugaru (Korean chili flakes)Medium-coarse flakes for kimchi color; freeze the bulk bag.
Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.

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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
Korean BBQ directory →Grill vs stir-fry is the split — send tabletop nights to bulgogi.ai.