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. lucyzuo California joined 4/17 & has 1 comment

    HI, Maangchi, I am a college student from California and I am a new subscriber. This recipe was very simple and delicious. I made this today for dinner and it’s soooooo goooddd <3 Maangchi you're awesome. I couldn't find squid in my local market but I used calamari instead and it's just as delicious.


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  2. Ipe Philippines joined 3/17 & has 2 comments

    Good day Maangchi!

    To celebrate your 10th year on Youtube…. I cooked this Spicy Stir Fried Squid again! It’s just so delicious! And what better occasion to prepare it than on your anniversary! Thank you for sharing your recipes, I haven’t been to Korea but cooking your dishes makes me want ti visit there someday. ☺


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  3. Ermin Fei Indonesia joined 2/15 & has 31 comments

    Love you, too, Maangchi ^^
    Thank you for being such a great teacher. Although we never meet, I really look up to you as my “Korean mum” who teaches me great Korean foods. You are truly an inspiration ^^
    Now that I am married to my husband (who is a Korean), he almost always praise me for my cookings.. Whenever he taste something nice, he would look at me and said; “Maangchi?”
    I am more comfortable cooking Korean food as compared to Indonesia food.. hahahaha ^^
    Stay healthy and stay cheerful ^^
    By the way, your expression when you opened the champagne bottle.. was priceless hahahahaha ^^

  4. stonefly Olympia WA joined 11/11 & has 60 comments

    We all love you too, Maangchi!!!

  5. joshhead buffalo joined 4/17 & has 2 comments

    Congrats on 10 years Maangchi!! Hoping for 10 more!! How many minutes do you stir fry the squid?? I don’t want it to be over or under cooked! Thanks Maangchi, you are the best!!

  6. Ipe Philippines joined 3/17 & has 2 comments

    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! ☺


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  7. cincharmer Houston, Texas joined 8/16 & has 1 comment

    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!!

  8. Oxicl33n California joined 3/16 & has 1 comment

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


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  9. Oxide California joined 2/15 & has 47 comments

    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.


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  10. Miss Kim78 socali joined 3/13 & has 40 comments

    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??

  11. lmhjgsfever Hungary joined 1/12 & has 17 comments

    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

  12. taxwizz Canada joined 12/11 & has 2 comments

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

  13. taxwizz Canada joined 12/11 & has 2 comments

    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.

  14. harry Whidbey Island, WA joined 12/10 & has 6 comments

    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.

  15. Boarder London joined 10/11 & has 1 comment

    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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