Ojingeo Bokkeum (Korean Spicy Stir Fried Squid)
Tender squid and crunchy vegetables in a fiery gochujang glaze, quick enough for a weeknight.
Made with All purpose stir fry sauce and Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the squid very dry with kitchen paper. Score the inside in a criss cross pattern and cut into bite size pieces.
- 2
Heat the oil in a wok over a high heat. Stir fry the onion, carrot and pepper for 3 minutes until just tender. Push to one side.
3 min - 3
Add the squid and cook for 1 to 2 minutes. It turns opaque quickly and goes rubbery if overcooked.
1 min 30 s - 4
Pour in 100 ml of your ready made gochujang marinade (see the base recipe) and 50 ml of your ready made all purpose stir fry sauce (see the base recipe). Toss for 1 minute until sticky.
1 min - 5
Stir in the spring onions and sesame seeds and serve straight away with rice.
Tips
- Cook squid either very briefly or for a long time. In between it is tough.
- Dry squid and a very hot pan stop it releasing water and stewing.
- Serve with sticky rice and a cooling cucumber salad.
Storing and freezing
Best eaten fresh. Chill leftovers within 1 hour and keep for up to 1 day. Reheat gently, as squid toughens.
Questions
Can I use frozen squid?
Yes. Defrost fully in the fridge and pat dry before cooking.
How spicy is this?
Medium to hot. Use more of the stir fry sauce and less gochujang marinade for a milder dish.
Is it gluten free?
Yes when made with gluten free gochujang. Check labels as some brands contain wheat.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.