This Spicy Squid Stir Fry, known as Ojingeo Bokkeum in Korea, is a quick throw together meal that is sure to satisfy your Asian cravings.
Tender squid and fresh veggies are quickly stir fried, then tossed with a flavorful Korean chili sauce, which has a fair share of kick.
If you need a new and exciting seafood recipe, this is it…
This time, we’re giving those flavors to something that, in the west, is rarely seen except as a crispy fried appetizer: squid, aka calamari!
Why We Love this Asian Squid Recipe
- As with most stir fry recipes, it’s incredibly quick and easy to make. This can be on the table in about 20 minutes.
- It’s versatile. You can use just about any veggies you have on hand. See further down the post for some more ideas.
- Squid is a very lean source of protein. Combined with fresh vegetables, this is a light, yet satisfying meal. If you’ve been looking for new squid recipes, this one is a winner!
- This dish has a good bit of kick. I assume that appeals to you if you clicked a link for a recipe with a name that begins with “spicy” 😉
Ojingeo Bokkeum Ingredients
- Squid – We are using prepared calamari rings. If you have whole squid, cut the body into 1/2 rings and keep the tentacles whole.
- Veggies – Onion, carrot, bell peppers, zucchini, scallions.
- Oil – For stir fry.
- Sauce – Gochujang, Korean chili pepper flakes, soy sauce, brown sugar, garlic, ginger, black pepper.
How to Make Spicy Squid Stir Fry
As the stir fry happens very fast, first mix together all of your sauce ingredients in a bowl.
Heat a skillet or wok over medium high heat. Add in oil, then stir fry the vegetables (minus the green parts of the scallions) till they just start to soften, but retain most of their crunch, about 5-6 minutes.
Push the veggies to the perimeter of the pan. Add the squid to the middle, and stir fry till squid is cooked. This only takes a couple of minutes, do not overcook it or it will become tough.
Mix the squid and vegetables together, add in the sauce and the green parts of the scallions. Toss everything until well coated. Done!
What to Serve with Stir Fried Squid
As with most stir fry dishes, steamed white rice makes a great basic side dish. It can also go with your favorite fried rice or Asian noodles.
If you want to double up on the spicy, try this Ojingeo Bokkeum with our Spicy Noodles. They go fantastic together!
Variations and Substitutions
- Any of your favorite stir fry vegetables would go well here. Think snow peas, broccoli, or even mushrooms.
- Try mixing seafoods. Replace half of the squid with either shrimp or scallops.
- Substitutions: Gochujang is ready available in the international section of must supermarkets. If you can’t find it and need a quick alternative, you can use sriracha in equal proportions.
Korean chili pepper flakes, also known as gochugaru, can be found in Asian grocery stores, or online. Lacking it, you can use an additional 1/2 Tbsp of gochujang, or 1/2 Tbsp paprika and 1/2 Tbsp red chili flakes.
Leftovers and Storage
Refrigerate leftovers in an airtight container for 2-3 days. Reheat on the stove top with a splash of water, or in the microwave.
Try this spicy squid stir fry in your kitchen for a unique Asian dinner. It has quickly become one of our favorite squid recipes.
Have it as a quick weeknight meal, or surprise guests with a fun meal they’ve never tried before!
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Also check our other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you.
Spicy Squid Stir Fry, on our Gypsy Plate… enjoy!
- 2 Tbsp gochujang
- 1 Tbsp Korean red chili flakes
- 3 Tbsp soy sauce
- 1 Tbsp brown sugar
- 4 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 1 pinch black pepper
- 2 Tbsp oil
- 1/2 small onion, diced
- 1/2 red bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 1/2 carrot, chopped
- 1/2 zucchini, cut into 2 inch strips
- 4 scallions, cut into 2 inch lengths, white and green parts separated
- 1 pound squid rings
- In a bowl, mix together sauce ingredients: gochujang, Korean red chili flakes, soy sauce, brown sugar, garlic, ginger and black pepper.
- Heat oil in a wok or skillet over medium high heat. Add vegetables (minus the green parts of the scallions) and cook till they just start to soften, but retain most of their crunch, about 5-6 minutes
- Push the veggies to the perimeter of the pan. Add the squid to the middle and stir fry till squid is cooked, about 1-2 minutes.
- Mix the squid and vegetables together, add in the sauce and the green parts of the scallions. Toss everything until well coated.
- Serve immediately with rice or Asian noodles.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 238Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 264mgSodium 1165mgCarbohydrates 19gFiber 2gSugar 10gProtein 20g
Nutrition information calculated by Nutritionix.
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