오징어볶음

Name: 오징어볶음
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Korean
Ingredients: 400g fresh squid, cleaned and scored; 1 medium onion, sliced; 1 carrot, sliced; 1 zucchini, sliced; 3 green onions, cut into 5cm pieces; 2 tbsp gochujang; 1 tbsp gochugaru; 1 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp rice wine (or mirin); Sesame seeds

오징어볶음 (oh-JING-eo BOK-eum)

Spicy Stir-Fried Squid

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 340 kcal

Tender squid rings and tentacles flash-fried with vegetables in a fiery gochujang-gochugaru sauce, the char of the wok adding smoky depth to every caramelized bite.

Nutrition & Info

Protein 28.0g

Carbs 30.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ soy ⚠ gluten

Equipment Needed

wok or large skillet sharp knife

Presentation Guide

Vessel: hot plate

Garnishes: sesame seeds, sliced green onion

Accompaniments: steamed rice, cold beer or soju

Ingredients

400g fresh squid, cleaned and scored
1 medium onion, sliced
1 carrot, sliced
1 zucchini, sliced
3 green onions, cut into 5cm pieces
2 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp rice wine (or mirin)
Sesame seeds

Instructions

1
Score the squid bodies in a crosshatch pattern for even cooking and beautiful presentation, then cut into 5cm pieces.
2
Mix gochujang, gochugaru, soy sauce, sugar, garlic, and rice wine into a sauce.
3
Heat vegetable oil in a wok over the highest heat until smoking. Add squid and sear for 1 minute without stirring.
4
Add onion and carrot, stir-fry for 2 minutes.
5
Pour in the sauce and toss everything together vigorously for 2 minutes.
6
Add zucchini and green onions, cook 1 more minute until just wilted.
7
Finish with sesame oil, plate, and sprinkle with sesame seeds. Serve immediately with steamed rice.

💡

Did You Know?

The crosshatch scoring technique is not just decorative — it helps the squid cook evenly, curl attractively, and hold more sauce in its grooves.

Chef's Notes

Equipment Tips

wok or large skillet
sharp knife

Garnishing

sesame seeds, sliced green onion

Accompaniments

steamed rice, cold beer or soju

The Story Behind 오징어볶음

Ojingeo-bokkeum became a beloved Korean home-cooked dish and anju (drinking snack) in the 20th century. Korea is one of the world's largest consumers of squid, and this dish showcases the Korean talent for transforming affordable seafood into intensely flavored cuisine. It is a staple of pojangmacha (Korean street food tents) and casual eateries.

🕐 Traditionally enjoyed dinner, drinking snack (anju) 📜 Origins: 20th century

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