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

Pan-Korean; ojingeo-bokkeum is a staple banchan and simple lunch dish found in every Korean household regardless of region

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.

• Chinese stir-fried squid with doubanjiang (辣炒鱿鱼); Thai pad prik squid (stir-fried squid with chilli and basil) — all share the high-heat, fast-cook, fermented-chilli-paste approach to squid stir-fry

Served as a main banchan over rice (덮밥 style, as ojingeo-bokkeum-bap) or as a standalone banchan. A bowl of plain rice and spicy ojingeo-bokkeum is a complete weekday meal across Korea.