Stir-fried squid

Ojingeo-bokkeum 오징어볶음

Ingredients

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Makes 2 servings.

Directions

  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.

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109 Comments:

  1. cincharmer Houston, Texas joined 8/16
    Posted August 10th, 2016 at 8:42 am | # |

    Hey Maangchi!

    I wanted to add flat noodles to this dish but I don’t know if I can and how to do so. I would really appreciate your help!!

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  2. Oxicl33n California joined 3/16
    Posted March 28th, 2016 at 5:58 pm | # |

    I made this the other day and it was so good! I’m going to try it with tofu tonight


    See full size image

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    • Maangchi New York City joined 8/08
      Posted April 4th, 2016 at 6:18 pm | # |

      Thank you for sharing the photo of your stir-fried squid! I haven’t made this for a while. I should make this soon!

      (0)
  3. Oxide California joined 2/15
    Posted April 11th, 2015 at 2:18 pm | # |

    I was looking for an octopus recipe when I came across this old recipe of your from 2007. I did not watch the video, just read the text. Immediately I knew I had to make this. A quick call to my local fish monger — “no! Squid season does not start until May 1st.” But … a 2-1/2 lb block of frozen, cleaned squid.


    See full size image

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    • Oxide California joined 2/15
      Posted April 11th, 2015 at 2:19 pm | # |

      A short time later and stir fried squid on a bowl of rice was dinner. Delicious! I will definitely make this recipe again.


      See full size image

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      • Maangchi New York City joined 8/08
        Posted April 12th, 2015 at 8:34 am | # |

        It looks so tasty! Congratulations!

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  4. Miss Kim78 socali joined 3/13
    Posted March 14th, 2013 at 6:44 am | # |

    Hi Maangchi. The dish looks great. I actually tried this recipe of yours a while back and it was fantastic. I was wondering if you had any recipes for something similar for this ojinguh-gopchang bokkeum dish…not even sure the exact name of it..but my aunt in Korea sent me a pic of it. I tried to upload it to you but not sure how. I wonder how it would taste if I added gopchang to this recipe? Do you think the same ingredients will balance out the flavors with the addition of gopchang? Or maybe it should be adjusted with other ingredients so that the ojinguh and gopchang compliment each other when combined without one overpowering the other??

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  5. lmhjgsfever Hungary joined 1/12
    Posted January 12th, 2012 at 7:25 pm | # |

    I made this for dinner and it was really amazing, I love it I cannot wait to eat the leftovers for breakfast Korean style this is a link to the picture, https://picasaweb.google.com/110109869884153961552/FromPhone#5696905408936477122

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  6. taxwizz Canada joined 12/11
    Posted December 4th, 2011 at 10:34 am | # |

    Question…..What kind of hot pepper flakes do you use?

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  7. taxwizz Canada joined 12/11
    Posted December 4th, 2011 at 10:32 am | # |

    Please……LOSE THE MUSIC !!!!!!
    You are hard enough to understand without it.

    But….The squid looks GREAT.

    I had spicy squid bokum las night at my local sushi place, and I cannot wait to make it on my boat.

    But PEASE…….Lose the music.

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  8. harry Whidbey Island, WA joined 12/10
    Posted November 17th, 2011 at 10:37 am | # |

    Made this for supper last night. It smelled so good while it was cooking and tasted even better. It is very quick and easy to make and so delicious!

    I used Anaheim pepper since korean peppers are impossible to get locally. Not too spicy and good flavor. Thank you for the great recipe, Maanchi.

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  9. Boarder London joined 10/11
    Posted October 12th, 2011 at 12:20 pm | # |

    Hello, I want to make this recipe and I can’t get to the shops. Can I use a hot red chilli instead of a green one?

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  10. nadine Lakewood, WA joined 8/11
    Posted August 28th, 2011 at 1:44 am | # |

    I tried this today and it turned out great! I used gochujang instead of the flakes and agave instead of sugar! It was a hit, I made it for a potluck at work and it was the first dish to go! Next time i willuse the flakes, i think the texture will be great!

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    • Maangchi New York City joined 8/08
      Posted August 28th, 2011 at 10:25 am | # |

      oh you use agave instead of sugar. That’s a great idea! “It was a hit, I made it for a potluck at work and it was the first dish to go!” Congratulations!

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  11. Dhol Barcelona joined 6/11
    Posted June 8th, 2011 at 11:38 am | # |

    Hi!

    i can’t find any hot pepper in town. but i have gochujang from a friend, can i use that instead of the hot pepper for the paste?

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    • Maangchi New York City joined 8/08
      Posted June 8th, 2011 at 5:54 pm | # |

      yes, use hot pepper paste instead of hot pepper flakes, but hot pepper flakes are better for this recipe. If you use hot pepper paste, don’t use soy sauce because hot pepper paste is salty. Good luck!

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      • Dhol Barcelona joined 6/11
        Posted June 11th, 2011 at 4:04 pm | # |

        hi!
        thanks for the advice!
        this was the result of my ojinguh bokkeum with kongnamulguk http://bit.ly/jLmM5O
        i think i put too much squid ;A;

        love your blog <3 :3

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        • Maangchi New York City joined 8/08
          Posted June 12th, 2011 at 10:26 am | # |

          Great! You made delicious stir-fried squid and soybean sprout soup!

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  12. rtxizz00 joined 1/11
    Posted January 13th, 2011 at 9:26 pm | # |

    Is this the same as Nakche Bokkum???

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    • Maangchi New York City joined 8/08
      Posted January 14th, 2011 at 8:49 pm | # |

      nakji is small octopus. You could use this recipe for nakji (small octopus).

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  13. lexyoh new york joined 12/10
    Posted December 25th, 2010 at 2:11 am | # |

    i always cook this dish,my husband loves it so much,.and i do love it too..

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  14. Moa Sweden joined 11/10
    Posted November 1st, 2010 at 3:40 pm | # |

    This recipe is sooo delicious! I have lots of friends here in Sweden who love your site!

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    • Maangchi New York City joined 8/08
      Posted November 2nd, 2010 at 11:52 am | # |

      Thank you Moa! Happy cooking!

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  15. Amie VA joined 4/10
    Posted August 1st, 2010 at 9:45 pm | # |

    Made this dish tonight and it was sooooo good! I always orderd it in the restaurant and now that I can make it myself I am sooo happy! Thank you sooo much Maangchi!! :o)

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    • Maangchi New York City joined 8/08
      Posted August 1st, 2010 at 9:49 pm | # |

      Great news! Thank you for the update! :0)

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  16. chilson London joined 1/10
    Posted June 25th, 2010 at 4:10 pm | # |

    I improvised and made Nakchi bokum. It came out delicious. It was a little too spicy for me to finish, but my Korean wife finished it. We added a little tashida and it brought out the flavor even more. Yours looked so delicious, but we usually improvise recipes to our tastes. I have made several of your recipes now, but my son dropped the digital camera, so I can’t take pictures. Hopefully we will have it replaced before too long.

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    • Maangchi New York City joined 8/08
      Posted June 27th, 2010 at 9:29 pm | # |

      “we usually improvise recipes to our tastes”
      nice! You can modify the recipe according to your taste. Thank you!

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  17. Lynn4949 Singapore joined 4/10
    Posted June 13th, 2010 at 1:06 am | # |

    Hi Maangchi,
    The Hot Paste which you used it in this recipe, can I use the ready Hot Pepper Paste instead? Please advise. Thank you for sharing.

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    • Maangchi New York City joined 8/08
      Posted June 13th, 2010 at 9:36 am | # |

      “ready Hot Pepper Paste”? I don’t know what it is. Freshly made hot paste gives the the best result.
      “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”

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      • Lynn4949 Singapore joined 4/10
        Posted June 13th, 2010 at 12:48 pm | # |

        Hi Maangchi,
        Thank you for fast reply.. The ready hot pepper paste that I mentioned is the Korean Hot Pepper Paste in the plastic container and sold in the supermarket.. It is because I may run out of hot pepper flakes..Thank you.

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  18. Indonesia-Eats joined 5/10
    Posted May 6th, 2010 at 1:49 am | # |

    Thanks for the recipe! I used to have this at the Korean restaurant in Winnipeg.

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    • Maangchi New York City joined 8/08
      Posted June 13th, 2010 at 9:36 am | # |

      oh, Winnipeg! Now you can make this at home! : )

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  19. 3cia Indonesia joined 4/10
    Posted April 25th, 2010 at 4:22 pm | # |

    Hi, maangchi
    i try this recipe like two days ago, but i use hot pepper paste instead of flakes (i have to go to other district if i am about to use flakes >.<). anyway, the sauce turns out to have similar taste with ddukbokki, is that right? and, instead of serving it with rice, i add ramen noodles in it.

    unfortunately, i can't show you my cooking because my boyfriend and I dug on it right after it was ready. (blush) we're just too excited to taste it.

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    • Maangchi New York City joined 8/08
      Posted April 25th, 2010 at 4:37 pm | # |

      yay, it sounds like you made delicious ojingeobokkeum. Adding ramen noodles to this dish sounds great! “my boyfriend and I dug on it right after it was ready..” lol!

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  20. Anne joined 4/10
    Posted April 22nd, 2010 at 7:46 pm | # |

    Hi Maangchi,

    I love your cooking. I made this dish tonight and it was sooo good! My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out! I also had to add more sugar. My husband and I like it on the sweeter side. I don’t know exactly how much I added but i think it was more than double. Thanks for your expert videos. My husband wouldn’t have known how to cut that thing without your help! Thanks again Maangchi!

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    • Maangchi New York City joined 8/08
      Posted April 23rd, 2010 at 6:23 pm | # |

      “My husband had to cut the squid because I was so squeamish! The eyes and guts really gross me out!” haha! Thank you for your update! I can imagine you and your husband’s battle with the dead squid in the kitchen!
      Happy cooking! ^^

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  21. twobacas joined 3/10
    Posted March 21st, 2010 at 12:05 pm | # |

    Hi I was watching your video and I have question on the measurements.
    I’m questioning the soy sauce-in the video you call out everything in spoons then in the instructions you say 2 1/2 Tbs. What’s correct
    2 1/2 Tbs or 5 spoons . I’m assuming that the spoon you are using is about the size of a Tablespoon. Tks

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    • Maangchi New York City joined 8/08
      Posted March 22nd, 2010 at 1:11 am | # |

      yes, use measuring tbs which is more exact. Forget about spoon! I usually use regular spoon instead of measuring spoon during my usual cooking, but I can’t provide exact measurement with regular spooning. For example, when I scoop (1 spoon) hot pepper paste, it can be from 2-6 tbs depending on how much I scoop at the time.

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      • twobacas joined 3/10
        Posted March 22nd, 2010 at 8:11 am | # |

        Thank cyou very much, Maangchi. I enjoy your recipes

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  22. ztawan joined 2/10
    Posted March 2nd, 2010 at 12:15 pm | # |

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

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    • Maangchi New York City joined 8/08
      Posted March 2nd, 2010 at 12:29 pm | # |

      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. ; )

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  23. Sandy
    Posted January 2nd, 2010 at 9:52 pm | # |

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

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    • Maangchi New York City joined 8/08
      Posted January 3rd, 2010 at 12:12 am | # |

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

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  24. Malka
    Posted December 27th, 2009 at 2:09 pm | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted December 27th, 2009 at 5:08 pm | # |

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

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  25. ROSALIE
    Posted December 26th, 2009 at 9:51 pm | # |

    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!

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  26. May
    Posted December 7th, 2009 at 4:53 pm | # |

    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?

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    • Maangchi New York City joined 8/08
      Posted December 7th, 2009 at 7:59 pm | # |

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

      (0)
  27. Konni
    Posted December 7th, 2009 at 3:06 pm | # |

    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?

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    • Maangchi New York City joined 8/08
      Posted December 7th, 2009 at 8:04 pm | # |

      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.

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      • Konni
        Posted December 9th, 2009 at 10:49 pm | # |

        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!!

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  28. josie
    Posted November 30th, 2009 at 9:51 pm | # |

    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?

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    • Maangchi New York City joined 8/08
      Posted December 1st, 2009 at 9:24 am | # |

      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.

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      • josie
        Posted December 1st, 2009 at 6:02 pm | # |

        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

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