Spicy Stir Fried Squid 

by MJ

Spicy Stir Fried Squid (Ojingeo Bokkeum) is one of my favorites to order at a restaurant. Ojingeo means squid and Bokkeum means stir fried. The squid is marinated in a spicy and slight sweet sauce and stir fried with vegetables.  Once you have all the ingredients prepped, the dish comes together quickly. 


If you prefer not to clean the squid, you can purchase frozen pre sliced squid but whole will taste better. Removing the skin is personal preference so feel free to leave it on or off. 

If you’re not a fan of squid or if not available, substitute with other seafood or seafood mix. You can also substitute with chicken or use king oyster mushrooms for a vegetarian option. 

To cut the squid: 

Slice the body lengthwise with a knife or cut open with kitchen scissors.  Separate the tentacles from the body by holding down the body with one hand and pulling up the tentacles and innards with your other hand. Remove the clear long back bone along the body. Clean well with water. 

Optional steps: 

  • Remove the skin from the body, using a paper towel to grab the skin if slippery. 
  • Flatten the body and score the inside into 1/4 inch diamond pattern. 
  • Slice the body into 2 inch pieces.  Slice the tentacles into 2-3 pieces,  discarding the eyes and mouth. 


I added carrot, onion, chili pepper and green onions.  Other vegetable options can include cabbage, bell pepper or zucchini.  


The seasoning is made with gochujang ( Korean red pepper paste), gochugaru ( Korean red pepper flakes), soy soy sauce, sugar, garlic, ginger and black pepper. 

Adjust the spice level by adjusting the gochugaru and gochujang to your preference.

Spicy Stir Fried Squid (Ojingeo Bokkeum)

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 squid, cleaned and sliced into 2 inch long pieces 
  • 1 Tablespoon vegetable or any cooking oil 
  • 1/2-1 onion, sliced thinly
  • 1 small carrot, sliced thinly
  • 2 green onions, sliced 
  • Optional: 1 chili pepper, sliced 
  • Optional: drizzle sesame oil 
  • Optional garnish: green onions or sesame seeds 


  • 1 Tablespoon Gochugaru (or to taste) 
  • 1 Tablespoon sugar 
  • 2 Tablespoons soy sauce 
  • 1 Tablespoon Gochujang (or to taste) 
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, minced 
  • Pinch pepper


Combine the sauce ingredients in a bowl and set aside.

Squid: Slice the body lengthwise with a knife or cut open with kitchen scissors. Separate the tentacles and innards from the body discarding  the innards and the clear long back bone (cartilage).  Cut off the top to remove the eyes and mouth from the tentacles and discard. Rinse well and slice the body and tentacles into 2 inch pieces. 

Mix the squid into the sauce and set aside to marinate while you prep the vegetables. 

Heat oil in a pan. Sauté the carrot, onion, chili peppers and green onions for a few minutes until the carrots are tender. 

Add the marinated squid and stir fry for a few minutes or until the squid is cooked. 

Drizzle optional sesame oil and transfer to a serving plate and top with  sesame seeds. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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