Today I’m going to introduce you to a simple, flavorful seafood dish called ojingeo-bokkeum. It’s spicy Korean stir-fried squid, one of my all-time favorite dishes. It’s easy to make that if you do it once you’ll probably be able to make for the rest of your life! : )
This recipe is very special to me because it’s the first one I ever shared on YouTube, on April 9, 2007. I filmed it with a very simple point-and-shoot camera (Sony Cybershot DSCW50) so the quality is not very good, and I used music that was protected by copyright, which YouTube later removed. This video really needed a remake in HD.
I was living in Toronto, Canada at the time, and I never would have known that I would still be cooking Korean food on YouTube so many years later. But I’ve met so many wonderful people around the world through my videos that it’s truly one of the best decisions I ever made in my life.
This dish is incredibly easy to make once you get the ingredients together. I’ve been making it so long I don’t even remember where I learned it! It’s like a part of me. And I don’t remember why I decided to make a video about it except that me and my Korean coworkers used to go to a Korean restaurant all the time in Toronto and eat ojingeo-bokkeum there. They all loved it, but I thought to myself: “Mine is better.”
You can use more or less hot pepper flakes, depending on how spicy you like it, and you could substitute squid for chicken, or even king oyster mushrooms if you’re a vegetarian.
Good luck with making delicious ojingeo-bokkeum!
Ingredients
Serves 2 to 4
- 1 pound cleaned squid, cut into bite size pieces (about 2″ x ½”)
- 2 tablespoons of vegetable oil
- 1 tablespoon potato starch
For seasoning paste:
- 6 garlic cloves, minced
- 1 teaspoon minced ginger
- 3 tablespoons of soy sauce
- 3 tablespoons hot pepper flakes (gochugaru)
- 2 teaspoons of sugar
Vegetables:
- 12 green onions, cut into 2 inch long
- 1 green chili pepper, sliced
- 1 medium onion (about 7 ounces), sliced
- 1 small carrot (about ½ cup worth), sliced into thin strips (about 2″ x ½”)
Directions
Make slurry
- Combine the potato starch and ¼ cup water in a small bowl and mix well.
Make seasoning paste
- Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.
Stir fry!
- Heat up a pan over medium high heat. Add the vegetable oil and stir-fry the onion, carrot, green onion, and green chili pepper for about 7 to 8 minutes until the green onions are wilted and the onion is a little translucent.
- Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque.
- Mix in the slurry and cook for 30 seconds.
Serve
- Serve right away as a side dish for rice.
Buy this recipe's ingredients online
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Hi Maangchi!
I’ve alwas followed you on youtube and have been trying out your delicious recipes for some time now! I’ve made your amazing spicy stir fried squid tjis weekend and it was a big hit with my friends! They said it was their first time to taste such an awesome dish, all thanks to you! Good thing I had a kilo of squid and all of the ingredients available in my kitchen! ☺
I’m so happy to hear that your ojingeo-bokkeum was a big hit! Yes, it looks very delicious!
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!!
I made this the other day and it was so good! I’m going to try it with tofu tonight
Thank you for sharing the photo of your stir-fried squid! I haven’t made this for a while. I should make this soon!
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.
A short time later and stir fried squid on a bowl of rice was dinner. Delicious! I will definitely make this recipe again.
It looks so tasty! Congratulations!
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??
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
Great news! I am glad it turned out good! I can’t see the photo by the way.
https://picasaweb.google.com/lh/photo/fA14Ch6Ppynxwb8BabSuS9MTjNZETYmyPJy0liipFm0?feat=directlink
hope u can see it this time
yes, now I can see the photo. Happy cooking!
Question…..What kind of hot pepper flakes do you use?
It’s sold at a Korean grocery store. https://www.maangchi.com/ingredients/hot-pepper-flakes
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.
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.
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?
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!
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!
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?
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!
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
Great! You made delicious stir-fried squid and soybean sprout soup!
Is this the same as Nakche Bokkum???
nakji is small octopus. You could use this recipe for nakji (small octopus).
i always cook this dish,my husband loves it so much,.and i do love it too..
This recipe is sooo delicious! I have lots of friends here in Sweden who love your site!
Thank you Moa! Happy cooking!
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)
Great news! Thank you for the update! :0)
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.
“we usually improvise recipes to our tastes”
nice! You can modify the recipe according to your taste. Thank you!
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.
“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”
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.
Thanks for the recipe! I used to have this at the Korean restaurant in Winnipeg.
oh, Winnipeg! Now you can make this at home! : )
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.
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!
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!
“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! ^^
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
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.
Thank cyou very much, Maangchi. I enjoy your recipes
Hi Maangchi,
Would it be ok to use shrimps instead of squid?
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. ; )
Hi Maangchi! I was wondering if for the stir fry you could use hot pepper powder instead of the flakes?
Yes, of course you can use either hot pepper powder or hot pepper flakes.
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.
I bought squid today! : ) Reading your comment is motivating me to cook this dish for myself!
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!
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?
My friend said she replaced the squid with sliced pork and it turned out great. Chicken, why not?
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?
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.
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!!
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?
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.
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
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?
Hi, this recipe is for about 2-3 servings, so triple all ingredients.
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 ^^
I think it will be ok.
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! :)
haha, very international! Thank you!
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!!!
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.
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!!!
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!
Thaw it out and use it. Thank you very much! If I visit Toronto, I will post about it on my blog.