Cooking in

Queensland

Korean

Ojingeo-bokkeum — Spicy Stir-Fried Squid (오징어볶음)

Ojingeo-bokkeum (오징어볶음) is one of the most popular Korean stir-fried dishes: fresh squid coated in a gochujang-based sauce and stir-fried over intense heat with onion, courgette, and green onion until the squid takes on a slightly charred edge and the sauce thickens to a glossy, lacquered coating. The technique requires high heat to achieve the characteristic char and caramelisation — a pan that is not sufficiently hot will steam the squid rather than sear it, producing tough, watery results. The squid must be prepared with diagonal cross-hatching on the tube and cut to size before cooking to promote even heat penetration and sauce adhesion.

‹Swipe for the next dish›

ServesFour portions as banchan; two portions as ojingeo-bokkeum-bap

Sourced0 of 4 in LD

Cook

‹ Previous · Oi-sobagi: Stuffed Cucumber Kimchi|Next · Ojingeo-sundae — Squid Stuffed with Rice and Vegetables (오징어순대) ›

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

600 g

fresh squid

tubes and tentacles, cleaned; bought the day of cooking

Your own market

1 medium

onion

sliced into half-moons

Your own market

1 medium

courgette

cut into half-moon slices

Your own market

3 stalks

green onion

cut into 5 cm batons

Your own market

For the sauce

2 tbsp

gochujang

CJ Haechandle cited in source

1 tsp

gochugaru

Origin · Korea

2 tsp

ganjang

Korean soy sauce

1 tbsp

sesame oil

Your own market

1 tbsp

sugar or maesil-cheong

maesil-cheong (plum syrup) preferred for restaurant-level result

Your own market

1 tbsp

garlic

minced

Your own market

1 tbsp

neutral cooking oil

high smoke-point oil for the wok

The Method

Score the squid tubes diagonally in a crosshatch pattern, cutting through roughly two-thirds of the flesh without piercing the other side, so that the cuts open dramatically on contact with heat and give the sauce far more surface to cling to. Cut the scored tubes into bite-sized pieces. Leave tentacles whole or halved.

Combine all sauce ingredients — gochujang, gochugaru, ganjang, sesame oil, sugar or maesil-cheong, and minced garlic — in a bowl and mix to a uniform paste. Premix completely before any heat is applied, so that the moment the paste hits the hot pan it caramelises as one rather than scorching in patches where the gochujang lands first.

From the canon — Gochujang is one of the great fermented condiments of the world — a thick, brick-red Korean paste made from gochugaru (Korean red chilli flakes), fermented s… Gochujang (Korean Fermented Chilli Paste — Ratio and Use) →

Set a wok or heavy pan over the highest available heat, add the neutral oil, and continue heating until the pan is visibly smoking, because a pan that falls short of this will draw moisture out of the squid and steam it to a pale, watery, and tough result rather than searing it. This is where the dish lives or dies: the oil should shimmer and produce wisps of smoke before anything enters the pan.

Add the onion and courgette to the smoking pan and stir-fry over sustained high heat until the onion is translucent at its edges and the courgette has taken a little colour but retains structure. Cook them through completely at this stage, because the squid will spend only seconds in the pan and cannot carry the vegetables to doneness.

Add the squid and pour the premixed sauce over in a single addition, tossing everything together continuously over high heat so the paste coats and lacquers rather than sitting and burning on one side. The squid is done when the crosshatch cuts have opened and curled, the sauce has thickened to a glossy coating, and the edges of the squid show the first signs of char — the total time from squid entering the pan to removal must not exceed 90 seconds, beyond which toughening is inevitable.

Add the green onion batons in the final seconds of cooking and toss once, keeping them in the pan just long enough to lose their raw sharpness while holding their colour and a faint bite. Remove the pan from the heat immediately.

III

Quality Hierarchy

Reserve — Day-boat fresh squid, scored and cut to order; maesil-cheong in place of sugar; artisan single-batch gochujang.

Estate — Fresh squid purchased the morning of cooking; maesil-cheong; CJ Haechandle gochujang as cited in the source.

Market — Fresh squid from a fishmonger; standard supermarket gochujang; sugar in place of maesil-cheong.

House — Frozen squid, thoroughly thawed and patted very dry to reduce moisture release; any available gochujang. Expect a less lacquered, potentially watery sauce.

Sensory Tests

◇Sight. The pan produces visible wisps of smoke before any ingredient is added — the minimum threshold for searing rather than steaming.

◇Sight. The crosshatch cuts on the squid tubes have opened and the pieces have curled, indicating sufficient heat penetration.

◇Sight. The sauce has reduced to a glossy, lacquered coating that clings to each piece of squid and vegetable without pooling at the base of the pan.

◇Sight. The edges of the squid carry the first signs of char — faint browning that signals caramelisation without overcooking.

◇Where it lives or dies. The pan must be smoking hot before the squid enters; anything less steams the squid in its own moisture, producing a watery, pale, and irreversibly tough result.

Pillar V

Cross-cuisine parallels are part of membership.

The dishes this one teaches you, across the cuisines — on every recipe.

Enter · from $49 a year