Spicy stir fried squid

Ojingeo-bokkeum 오징어볶음

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.

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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!

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

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squid

For seasoning paste:

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”)

vegetables

Directions

Make slurry

  1. Combine the potato starch and ¼ cup water in a small bowl and mix well.

Make seasoning paste

  1. Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a bowl and mix well.

Stir fry!

  1. 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.
  2. Add the squid and seasoning paste. Stir fry for a few minutes until the squid turns opaque.
  3. Mix in the slurry and cook for 30 seconds.

ojingeo-bokkeum

Serve

  1. Serve right away as a side dish for rice.

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127 Comments:

  1. Anonymous& has 2,252 comments

    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

  2. Maangchi New York City joined 8/08 & has 11,710 comments

    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.

  3. Anonymous& has 2,252 comments

    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

  4. Maangchi New York City joined 8/08 & has 11,710 comments

    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.

  5. Lillian& has 2,252 comments

    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!

  6. Maangchi New York City joined 8/08 & has 11,710 comments

    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?

  7. Agasuka& has 2,252 comments

    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!

  8. Maangchi New York City joined 8/08 & has 11,710 comments

    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

  9. Agasuka& has 2,252 comments

    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–/

  10. Maangchi New York City joined 8/08 & has 11,710 comments

    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

  11. Sandy& has 2,252 comments

    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.

  12. Maangchi New York City joined 8/08 & has 11,710 comments

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

  13. Andreas& has 2,252 comments

    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)

  14. Maangchi New York City joined 8/08 & has 11,710 comments

    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!

  15. Andreas& has 2,252 comments

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

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