Korean recipes:

Stir-fried squid (ojinguh bokkeum)

Hot and spicy stir fried squid

Ingredients:

Makes 2 servings.

  1. Remove the squid’s intestines
  2. Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
  3. Prepare a big plate for your vegetables.
  4. Cut a carrot thinly and diagonally and place it on a big plate.
  5. Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
  6. Slice 1 medium size onion and put it on the plate.
  7. Slice 1 green chili pepper and put it on the plate.
  8. Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.
  9. Heat a pan or wok over high heat and put 1 tbs olive oil in it.
  10. Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
  11. Add squid strips and the hot paste and continue to stir fry for a few minutes
  12. Sprinkle some sesame oil and transfer to a serving dish and serve with rice.

65 Comments:

  1. ztawan
    joined February 9, 2010

    Hi Maangchi,
    Would it be ok to use shrimps instead of squid?

    Posted March 2, 2010 at 12:15 pm | #
    • Maangchi New York City
      joined August 6, 2008

      yes, I think so, why not! My friend used chicken breast instead of squid. She said it turned out very delicious! Smart cooks are everywhere. ; )

      Posted March 2, 2010 at 12:29 pm | #
  2. Sandy

    Hi Maangchi! I was wondering if for the stir fry you could use hot pepper powder instead of the flakes?

    Posted January 2, 2010 at 9:52 pm | #
    • Maangchi New York City
      joined August 6, 2008

      Yes, of course you can use either hot pepper powder or hot pepper flakes.

      Posted January 3, 2010 at 12:12 am | #
  3. Malka

    Hi Maangchi. Just wanted to let you know that I made this dish tonight with a shortage of vegetables but heavy supply of squid! It was delicious. Thanks for the great recipe.

    Posted December 27, 2009 at 2:09 pm | #
    • Maangchi New York City
      joined August 6, 2008

      I bought squid today! : ) Reading your comment is motivating me to cook this dish for myself!

      Posted December 27, 2009 at 5:08 pm | #
  4. your website helped me a lot in learning how to cook korean dishes, hopefully many more recipes that i can select which reach my budget…more power & JESUS LOVES YOU!

    Posted December 26, 2009 at 9:51 pm | #
  5. May

    Hi,

    I looked up this recipe after hearing a famous korean star talking about it. It sure does look delicious. I was just wondering if this recipe is best to use squid or can I use another type of meat like chiken? please let me know?

    Posted December 7, 2009 at 4:53 pm | #
    • Maangchi New York City
      joined August 6, 2008

      My friend said she replaced the squid with sliced pork and it turned out great. Chicken, why not?

      Posted December 7, 2009 at 7:59 pm | #
  6. Konni

    Hi Maangchi,

    when I was in Korea I ate some similar dish. I guess it was dried cuttle fish with some sauce on it.
    It looked like the dried cuttle fish snack, except it was red and little sticky (like myeolchi bokkeum) and was used as side dish.
    There were no veggies or something in.
    Do you know the name of this dish and can you tell me how to make it?

    Posted December 7, 2009 at 3:06 pm | #
    • Maangchi New York City
      joined August 6, 2008

      oh, it’s “mareun ojinguhchae bokkeum” :”마른 오징어채 볶음” in Korean.
      Ojinguh is squid and chae means shredded stuff, so the side dish is made with shredded dried squid.

      The recipe will be posted in the future. It’s one of popular Korean lunch box side dishes.

      Posted December 7, 2009 at 8:04 pm | #
      • Konni

        Maangchi, you are the best!
        I am awaiting this one… :)

        I tried so many of your recipes by now and they are all so delicous!!

        Posted December 9, 2009 at 10:49 pm | #
  7. josie

    Hi Maangchi,
    I love all your recipes because they’re so easy to make. I just finished cooking this dish but my squid came out tough and a bit bitter. Do you have any recommandations or tell me what I did wrong?

    Posted November 30, 2009 at 9:51 pm | #
    • Maangchi New York City
      joined August 6, 2008

      Maybe you cooked the squid too long? I don’t know about the bitter taste. It is not supposed to be bitter. Check the taste of all the other ingredients, please.

      Posted December 1, 2009 at 9:24 am | #
      • josie

        Hmm, maybe I will try rubbing some lemon on the squid first and not over cook it. I remember the squid being very tender and flavorful at the restaurants and I cant seem to get it that way.. But I will keep trying, thank you for all your energy to help others cook =D

        Posted December 1, 2009 at 6:02 pm | #
  8. Bryan

    Hi Maangchi,

    Hi! Im a newbie at cooking and Im not good at proportions,too. I would like to try this out and make a serving for 8 people. What changes do I have to make to the ingredients?

    Posted November 30, 2009 at 9:29 pm | #
    • Maangchi New York City
      joined August 6, 2008

      Hi, this recipe is for about 2-3 servings, so triple all ingredients.

      Posted December 1, 2009 at 9:25 am | #
  9. Eileen

    Hi Maangchi!

    I really want to try this dish at home but i only have hot pepper paste. Can i use hot pepper paste instead of hot pepper flakes or chilli powder? By the way this looks really delicious, hope that i could cook it soon ^^

    Posted October 14, 2009 at 5:14 am | #
    • Maangchi New York City
      joined August 6, 2008

      I think it will be ok.

      Posted October 14, 2009 at 7:42 am | #
  10. chris

    this is just an awesome recipe. i’ve just cooked it at a friend’s place and we were both delighted.
    imagine that, a German guy showing how to cook Korean food to a Swedish guy. :)
    i’ve also added a touch of ginger and fish sauce, garnished the whole thing with seaweed cut into thin strips and the outcome was amazing.
    everyone, have a go at this one, it’s simple to make and most lovely to eat.
    thanks maangchi! :)

    Posted June 9, 2009 at 1:12 pm | #
    • Maangchi New York City
      joined August 6, 2008

      haha, very international! Thank you!

      Posted June 9, 2009 at 8:03 pm | #
  11. Mary

    Hi Maangchi!

    So far I have made mandu and sweet and crispy chicken wings. Both came out really good except for the chicken wings because I used corn starch powder instead of starch powder, but it still came out really yummy.

    The next dish I want to try is this stir fried squid dish. I have all the ingredients but I bought chili powder instead of hot pepper flakes.

    can I use the chili powder or can I replace it with hot pepper PASTE (since I have some)?

    Thank you so much!!!

    Posted May 23, 2009 at 12:31 pm | #
    • Maangchi New York City
      joined August 6, 2008

      wow, it sounds like you are busy cooking Korean food these days!
      You can use either starch powder or corn starch powder. It doesn’t matter.

      And for your stir-fried squid dish, you can use chilli powder, too.

      Posted May 23, 2009 at 4:37 pm | #
      • Mary

        it came out really good!! hehe next im going to try bibimbap!!

        really corn starch doesn’t matter? hmmm maybe the oil wasnt hot enough (i used olive oil) thats why the chicken wasnt crunchy or crispy.

        i love your website and my family thinks your sweet and crispy chicken wings are the BEST!!!

        Posted May 26, 2009 at 5:23 am | #
  12. Ting

    Dear Maangchi:
    I am just wondering if I wanna make this dish using frozen octopus legs, do I need to thaw them, or boil them first? TIA!
    I have tried to cook so many recipes from your website. Let me tell you, we have so many authentic korean restaurants here in Toronto, but my friends say that your recipes are totally restaurant-grade, if not better. Please come to toronto and hold some cooking classes, I will be the first one to register! You are truly an amazing woman, it’s so generous of you to share your recipes with us, thank you so much!

    Posted May 20, 2009 at 5:20 pm | #
    • Maangchi New York City
      joined August 6, 2008

      Thaw it out and use it. Thank you very much! If I visit Toronto, I will post about it on my blog.

      Posted May 20, 2009 at 8:16 pm | #
  13. Lyndal

    Maangchi, this is so great. I ALWAYS order hot squid at Korean restaurants and have been dying to cook it on my own because they are costly on the menu! I wanted to ask you about the hot sauce paste that you made – is it the same as ‘gochujang’ sauce sold in Korean stores?

    Posted May 18, 2009 at 5:38 pm | #
    • Maangchi New York City
      joined August 6, 2008

      no, it’s not gochujang. I posted how to make the hot paste sauce in the recipe. “Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot pepper flakes, and 1 tbs sugar.”

      Posted May 18, 2009 at 9:15 pm | #
      • Lyndal

        Hi again Maangchi – tried making this tonight and it is wonderful! Tastes just like the Korean restaurant’s! The only thing I didn’t have was sesame oil but I had sesame seeds and added those as a garnish. Thank you for this wonderful recipe!

        Posted May 19, 2009 at 9:41 pm | #
    • Maangchi New York City
      joined August 6, 2008

      oh, my, Lyndal, thank you very much for letting me know about your successful spicy squid dish making!

      Posted May 19, 2009 at 9:48 pm | #
  14. Jeff

    That looked really good! I’ve never seen anyone prepare a large squid before so thanks for demonstrating how to clean one. It was so nice to hear those Morrissey songs while watching you make that great food!

    Posted April 29, 2009 at 1:21 pm | #
    • Maangchi New York City
      joined August 6, 2008

      : ) Thank you! The squid was under my control!

      Posted April 29, 2009 at 4:07 pm | #
  15. Maangchi New York City
    joined August 6, 2008

    I think frozen squid is usually fresh enough. I choose firm, shiny, and a little blue and gray.

    Posted January 25, 2009 at 5:52 pm | #
  16. Heather

    I made this dish and it is delicious! I used several small squid instead on the big squid you used becuase that was what I had. I bought the squid frozen. One of the squid tasted much fishier than the others when I was eating it, which makes me think that perhaps it was older. How do you tell which squid are the best and freshest?

    Posted January 25, 2009 at 9:43 am | #
  17. Bokchoy1489

    maangchi i love your website!! after sooo many times I wanted to give up on making kim chi, but oh my….the kim chi is great!! I found out that my problem was overdoing the pepper mixture on the cabbage leaves. I love making kim chi jiggae, but sometimes i think it is somewhat a light bitter taste? is that how it should be?
    I hope you have more recipes posted because they are sooo helpful! I love korean food

    Posted November 26, 2008 at 11:12 pm | #
  18. Maangchi New York City
    joined August 6, 2008

    InMySeoul,
    haha, you must really like spicy food. How about using 5 tbs of hot pepper flakes?
    Using chicken for this recipe is brilliant! Thank you so~ much for proofreading! I updated it now. : )

    Posted October 29, 2008 at 6:40 pm | #
  19. Hi Maangchi!!
    I made Ojinga Bokkeum last night, with a slight variation…I used chicken instead of squid. It turned out great, except I would like it spicier. I also think I should have marinated the chicken so the spicy sauce soaks all the way through the meat. How would you recommend making it spicier? Add more of the “pepper paste”?

    Also, On your recipe for this dish you forgot to put “Carrots” as part of your ingredient list :)

    Posted October 29, 2008 at 11:22 am | #
  20. Thays

    Annyung Maangchi,
    I loved the recipe!
    I can’t wait to learn more korean dishes.
    My boyfriend is korean and he was happy that i knew how to cook a korean dish. And it’s all thanks to you.
    Thank you for all your hard work and great videos.
    Is it hard to acquire red pepper paste?

    Posted October 8, 2008 at 12:49 am | #
  21. Quyen

    Hi Maangchi, how are you? I’ve looked through your website. I’m very thankful and excited in learning your receipes. But I would like to ask you for a favor that can you please check to see if there’s any video on how to make bibimbap and side dish spicy baby octobus please. I’ve tried to watch them online, however, they didn’t work. Can you please double check to see if there’s any network problem?
    Thank you so much.

    Posted September 23, 2008 at 1:22 pm | #
  22. Maangchi New York City
    joined August 6, 2008

    Kate,
    Yes, sure, your request is already accepted! : ) It’s called “oh jing uh bokkeum”.

    Posted August 25, 2008 at 3:46 pm | #
  23. Kate

    Hi there,
    Please add seasoned schredded squid on your next list of recipes to share. I had some at a Korean restaurant recently. It was a sweet (probably from added sugar)and spicy side dish; it was red in color and delicious. I wish I can remember what it’s called. I hope you know which one I am talking about.

    Thank you.

    Posted August 25, 2008 at 10:50 am | #
  24. Maangchi New York City
    joined August 6, 2008

    James,
    You can use baby octopus for this recipe, too. I would use more green onions.

    There are 2 kinds of baby octopus: with long legs and short legs. Don’t forget to take a photo to show the dish to me and others.
    I’m looking forward to seeing your baby octopus dish! (Naak ji bokkeum: 낙지볶음: long legs) or Zzu koo mi bokkeum (쭈꾸미 볶음: short legs)

    Posted June 3, 2008 at 7:57 pm | #
  25. james

    Maangchi, I’m gonna make this recipe with baby octopus. You got any tips for me? I’ve never cooked octopus before. I guess I’ll just prepare it like you would the squid. I hope it doesn’t turn out too tough.

    Posted June 3, 2008 at 6:43 pm | #
  26. cc^^

    Thanks Maangchi!

    Posted March 4, 2008 at 10:44 pm | #
  27. Maangchi New York City
    joined August 6, 2008

    Hi,CC,
    It’s kimchi pancake. Mix chopped kimchi, water, flour, sugar, salt and make pancake. It’s very easy to make.

    Posted March 4, 2008 at 7:11 am | #
  28. cc^^

    Maangchi, I found a website that has the picture of the side dish I was talking about ^^

    http://donnacooks.wordpress.com/2007/10/30/korean-bbq-in-carrollton-kalbee-house/

    Its the middle one, on the description I read, it says tofu square with soy sauce reduction?

    Sorry to annoy you with this ^^;;

    and Thanks! :D

    Posted March 3, 2008 at 11:20 pm | #
  29. Maangchi New York City
    joined August 6, 2008

    CC,
    I have no idea what it could be.
    Next time you see the dish at a korean restaurant, ask them what it is. You make me very curious about the dish now. : )

    Posted March 3, 2008 at 9:38 pm | #
  30. cc^^

    Hi Maangchi,

    You are a legend ^__^

    I went to this Korean Restaurant and they have this side dish look like either fishcake, or tofu? It is orange in color and thinly sliced..I love it very much but I have no idea what it is and how to cook ^^;; Do you have any idea what that is? and how to cook? :) Sometimes they dont have that side dishe and I will feel sooo disappointed..

    Thanks Maangchi :D

    Posted March 2, 2008 at 8:33 pm | #
  31. Maangchi New York City
    joined August 6, 2008

    Hi, Anonymous,
    I already posted Soybean stew. Check out my recipe “Tofu stew)(Doen jang jjigae).
    Thanks,

    Posted March 2, 2008 at 12:32 am | #
  32. Anonymous

    Dear Maangchi,

    Thank you for uploading the ingredient list. Very useful indeed. By the way, could you teach us how to make soy bean stew?

    Thanks

    Posted March 1, 2008 at 11:57 pm | #
  33. Maangchi New York City
    joined August 6, 2008

    Ruth,
    Wow, very quick!
    Last night I posted the pictures of korean ngredients and you already saw it.
    Yes, the hot pepper paste (gochujang) is used for bibimbap.
    I’m glad you are happy about the noodle picture.

    Posted February 29, 2008 at 7:11 am | #
  34. Anonymous

    Many thanks for putting up the photos under the new section “ingredients’, they are very useful (esp the jja jjang noodle which I have taken a closer good look, but still searching hard!). Is gochujang the paste used in bibimbap please?

    ruth

    Posted February 29, 2008 at 3:37 am | #
  35. Maangchi New York City
    joined August 6, 2008

    lillian,
    I can’t help smiling while reading your question.

    I’m sure it is “Hong Uh Hwae”,pickled ray fish. Most Koreans love the dish including me!

    Actually I have never seen any westerner who likes the dish. : ) It’s very popular food in southern part of South Korea.

    Posted February 23, 2008 at 5:09 am | #
  36. Lillian

    Hi Maangchi,

    I’m wondering about a kind of kimchi (or maybe it’s something else) that I find at the Korean restaurant. I don’t like it :P, even though I try it every time, and I really want to know what it is.

    It’s served along with all the little dishes that come with a meal, like the kimchi and radish. It probably a type of preserved fish. It has long, tan-colored strips that are a bit spongy and slightly chewy and taste fishy. There are also some green onions and things mixed in. Do you know what this is?

    Maybe if I know what it is I can ask them not to put it on my tray so that it doesn’t go to waste next time. Thank you for satisfying my curiosity!

    Posted February 23, 2008 at 2:16 am | #
  37. Maangchi New York City
    joined August 6, 2008

    Agasuka,
    While reading your explanation about what it looks like, I feel hair rising. oops! : ) You said it has something looking like teeth inside of tentacles? Awww!
    funny story. Where do you live? Do you have some korean friends around you there?

    Posted September 17, 2007 at 7:30 pm | #
  38. Agasuka

    There were frozen legs only, no head. The legs were long and think! I needed to peel off the suckion cups from the legs… I saw something like teeth inside those cups…

    He was not my real uncle, just a married Korean old man, therefore, I assume he expects extra respect from me.

    Since he is older than me, I will not argue whether it was squid/octopus… He said it’s squid, then it must be squid (by words), on my mind, it’s still octopus. Ha ha!

    Posted September 17, 2007 at 2:02 pm | #
  39. Maangchi New York City
    joined August 6, 2008

    Agasuka,
    Yeah, you are right. It must be octopus. What did its head look like? Squid’s head looks like triangle and octopus’s head looks like circle shape. : )

    Anyway, I saw the pictures of your dish on your blog. It looks very delicious. I tried to see it very carefully to find out what it is, but it was not successful. lol,

    You chopped it and cooked with other ingredients.

    You called the korean man who gave you the seafood “Aa Juk See”. Omit “k” from “Juk”. It will be pronouced “Aa Jeo See” Anyway Aa Jeo See means any married man.

    Uncle is “Sam Chon”.

    Thanks

    Posted September 17, 2007 at 6:58 am | #
  40. Agasuka

    Hello Maangchi,

    A Korean A Juk Ssi(uncle) gave me a big block of frozen ’squid’ which he fished. He said it was squid, but I believe it was octopus, since the legs are so thick (~3 cm).

    Anyway, he instructed me to cook it with ramen noodles… I was … huh??? !!! ???

    So today, I cooked it in a traditional chinese way but add a touch of Korean fusion into it.

    Stir fried ‘Squid/octopus’ legs in Chinese Garlic Black bean sauce with Korean twist

    Ginger, Garlic, Lee Kum Kee Brand Garlic Bean Paste, Go Chu Jang, Onion, Green chili pepper, Green Onion, a LOT of sesame oil, sesame seed

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/

    Posted September 16, 2007 at 10:11 pm | #
  41. Maangchi New York City
    joined August 6, 2008

    Hi,Sandy,
    Your squid dish looks so delicious! I’m very glad to see your well-made squid dish! And also your kimchi! omg, you are not going to buy a jar of kimchi anymore.
    I also found some pictures of fruit that you posted. Actually a good quality of dragon fruit is very delicious. I did not like durian when i tasted for the first time in Indonesia. It smelled like garlic. But now I think I like it now. : ) A few months ago, I had frozen durian here and it was like ice cream.

    I hope many people visit your blog to see the picture of your squid dish.

    Thanks

    Posted September 13, 2007 at 10:30 pm | #
  42. Sandy

    This is the fourth recipe I’ve tried from your site and each one has turned out wonderfully and more authentic than anything I’ve gotten out of a cookbook. I’ve posted pics on http://sprater.livejournal.com/7529.htmlI love coming back again and again to your site to learn all the new recipes.

    Thank you so much for all the time and effort you put into your videos.

    Posted September 13, 2007 at 9:01 pm | #
  43. Maangchi New York City
    joined August 6, 2008

    yeah, that’s a very quick dish if you prepare all ingredients beforehand. You must be interested in korean cooking,too. : )

    Posted July 14, 2007 at 10:11 am | #
  44. Andreas

    Hey, thanks. So it’s kind of fast, actually! I was never sure how long, because of the squid’s texture. Today Bulgogi & Bujingae is on the menue. I’ll try my best :O)

    Posted July 14, 2007 at 4:14 am | #
  45. Maangchi New York City
    joined August 6, 2008

    Hi,Andreas,

    You are my first commenter in this blog. Welcome and thanks!

    It will take about 10 minutes for you to cook this squid dish after you prepare all the materials.

    Anyoung!

    Posted July 13, 2007 at 6:42 am | #
  46. Andreas

    Hi Maangchi. What a great blog you have. My question: How long do you finally cook the squid? Thanks & Anyong!

    Posted July 13, 2007 at 1:12 am | #

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