Ojingeo Bokkeum (Korean Spicy Stir-fried Squid)

Ojingeo bokkeum is a spicy stir-fried squid dish. Ojingeo is squid, and bokkeum refers to the dishes that are stir-fried. If you love squid and spicy food, this flavor packed dish is easy to make with a few staple Korean ingredients.

Korean spicy stir-fried squid

Ojingeo bokkeum (오징어 볶음) is a spicy stir-fried squid dish. Ojingeo is squid, and bokkeum refers to the dishes that are stir-fried. Koreans love squid, and this spicy dish is highly popular at home and restaurants. For this dish, the squid is cut into bite-sized pieces and stir-fried in a slightly sweet gochujang (Korean red chili pepper paste) based sauce along with some vegetables. The red spicy sauce adds a burst of spicy flavor to the crisp vegetables and tender squid!

In this post, I’ve updated my squid recipe that was originally posted in April 2010 with more information, new photos and an improved recipe.

Once you clean the squid, the dish cooks up very quickly.

Korean spicy stir-fried squid

How to prepare squid

Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Then, cut the tentacles from the head just below the eyes.

Remove the skin from the flesh and the beak from the center of the tentacles. However, Korean cooks commonly leave the squid skin on. It’s a matter of preference and depends on the squid. 

Finally, some people lightly score the squid in a small diamond pattern (about 1/4-inch squares). It helps the squid pieces hold more sauce and gives them an interesting look. I skipped scoring in this updated post. Instead, I left the squid body whole and cut into rings. You can also cut the squid body open and then into about 3/4-inch wide and 3-inch long bite size pieces.

How to clean squid

Seasoning mix

The seasoning mix is made with staple Korean ingredients, such as gochugaru (red chili pepper flakes), gochujang (red chili pepper paste), garlic, ginger, etc. This recipe is certainly hot, but not fiery hot. If necessary, you can adjust the heat level to your taste by using more or less gochugaru.

Vegetable options

I used onion, carrot, zucchini, and scallions in this recipe. Green cabbage and bell peppers are also common. Fresh hot chili peppers are also commonly used in this dish, but the heat can be quite intense with certain varieties.

More squid recipe

Ojingeo Muchim (Spicy Squid Salad)

Ojingeochae Muchim (Spicy Dried Squid Strips)

Have you tried this recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Korean spicy stir-fried squid

Korean spicy stir-fried squid

Ojingeo bokkeum (spicy stir-fried squid)

4.63 from 8 votes
Side Dish
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Print Recipe


  • 1 medium size squid about 14 ounces
  • 1/2 medium carrot
  • 1/2 medium onion
  • 1/2 medium zucchini
  • 2 scallions
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil


  • 2 tablespoons Korean chili pepper paste gochujang
  • 1 tablespoon Korean chili pepper flakes gochugaru - 1 or 2 teaspoons more for a spicier dish
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon corn syrup or 1 more teaspoon sugar
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds
  • pinch black pepper


  • Combine all of the sauce ingredients in a small bowl.
    Spicy seasoning mix for Korean stir-fried squid
  • Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
    how to prepare squid
  • Mix the squid with the seasoning mix and marinate while preparing vegetables.
    Korean spicy stir-fried squid
  • Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
    DSC 0135 600x402 - Ojingeo Bokkeum (Korean Spicy Stir-fried Squid)
  • Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
    Ojingeo bokkeum (spicy stir-fried squid)
  • Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes). 
    Ojingeo bokkeum (spicy stir-fried squid)
  • Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice. 
    Ojingeo bokkeum (spicy stir-fried squid)


How to clean squid: Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. You can also insert a fork or spoon to loosen up the innards from the inside of the body. the tentacles from the head just below the eyes. Remove the skin from the flesh and the beak from the center of the tentacles.
How to score the squid: Slit the body open and flatten. Lightly score the inside in a small diamond pattern (about 1/4-inch squares). 
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment



  1. 5 stars
    I requested this so much from my mom & I found your great site & made this & loved it so much! Thank you!

  2. 5 stars
    Thank you, I’ve just tried this recipe for the third time and it’s delicious. I love seafood and this dish reminds me of the kind of lovely spicy and sweet flavours I experienced when visiting Korea.

    • Awesome! You can make variations by adding different seafood as well. Thank you so much for stopping by and for the great review!

  3. I had this dish at a local restaurant and loved it… so I googled it and found your website. I made it last night and it was WONDERFUL! The only change I made was to add pork belly when stir frying the vegetables because that s how the restaurant served it… otherwise it was identical. I absolutely loved it and evryone at work the next day loved the leftovers. I will definitely make this dish for company very often ๐Ÿ™‚

    • Great! So happy to hear you made this dish at home. The addition of pork belly sounds delicious. Thank you so much for letting me know how it turned out!

  4. Hello Hyosun,
    Thanks so much for the Ojingeo Bokkeum! Tasted wonderful and was relatively easy to cook!
    Wonderful website….
    Regards from Berlin,

    • Hello Gabriele – That’s great to hear! And thanks for the nice words! Oh I miss Berlin. Loved it when I visited in 2009.

  5. hi – this is one of my favorite dishes! however, occasionally when we go to the restaurant, it is not baby squid. Instead, the dish is prepared the same way but with another main ingredient. I cannot tell what it is (even fish v. meat), but there is a crunchiness down the middle that is either cartilage or bones. Any ideas what it is? Thanks!

  6. Just made this for dinner. So yummy!!! My hubby said he thinks this is his favorite Korean meal I have made yet. Thank you for sharing!!!


  7. OJingeo Bokkeum is so yummy. I love your recipe Hyosun, tried it ๐Ÿ™‚


  8. domestic bunny says

    wow, this looks lethal! can’t wait to try cooking it myself

  9. KongKong – It’s always exciting to me to hear from someone like you who loves Korean food and likes to learn how to cook them.

    Yes, dried red pepper flakes may be substituted for gochugaru in this dish, but add in small amounts until the desired level of spiciness is achieved. The regular crushed red pepper flakes have a lot of seeds which have intense heat. Also, for this dish, you can just add more gochujang instead of using gochugaru. Adjust the amount of gochujang to your liking. Hope this helps. Thank you!

  10. question: can regular dried red pepper flakes be substituted for gochugaru?

  11. omg, so excited having found this site!!! my hubby and i are obsessed with korean cuisine, we live in the middle of no where in michigan, to get good authentic korean food we have to drive 2 hours to ann arbor or detroit. even then, we make the trip often just for some awesome bulgogi, soontofu jigae and spicy stir fried squid, spicy pork bbq and stir fried noodles…ahhh… my mouth is watering just talking about. i finally had to get the gochujang myself and try to ease our craving by trying a few dishes at home. THANK YOU for this site!!!

  12. Thank you, Sooji! Good to hear from you. Try it. It’s pretty easy. Let me know how it goes.

  13. Hi Mrs. Ro, it’s Sooji! Michelle told me about your blog…congrats on the FoodBuzz shoutout! I’ve been planning to try your porkbun recipe soon…will definitely let you know how it turns out. ๐Ÿ™‚

  14. Hyosun Ro says

    Thanks. Hope you give it a try. My family loves it!

  15. I love squid and spicy… This dish sounds perfect! Beautifully displayed too.

  16. Hyosun Ro says

    Linn and MaeJJ – Thanks for visiting and showing the interests in my recipes.

    MaeJJ – Yes, you will definitely learn how to cook Korean food by trying my recipes. They are authentic home cooking. Let me know if you have any questions.

  17. Hi, I like your blog and I’m interested to cook Korean food (I’m Korean drama’s fan too). I has tried cook a few dish and now I’ll learn from you. OK?


  18. Linn @ Swedish Home Cooking says

    Ohh I can’t wait to have some Korean food after this easter with so much milk products and French food. I just started an online cooking show, Swedish Home Cooking. Please check it out! Linn