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Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum)

Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum) reads umami 6.2, salinity 5.4 and allium 4.6 on Palate's 0–10 flavor X-ray — a Korean main, about 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Umami 6.2 · Salinity 5.4 · Allium 4.6 · Marine & Briny 4.4 · Sweetness 4.3 · Richness 4.1 · Nutty 3.8 · Heat 3.1 · Funk & Ferment 3.0 · Sourness 3.0 · Herbaceous 2.1 · Warm Spice 2.0 · Earthy 1.7 · Bitterness 1.4 · Floral 1.0 · Fruity 0.9

What's in it (16)

• squid ink — 680 g
• gochujang — 44 g
• soy sauce — 30 g
• light-brown sugar — 13 g
• rice wine vinegar — 11 g
• garlic — 15 g
• ginger — 5 g
• red chili flakes — 5 g
• vegetable oil — 27 g
• yellow onion — 110 g
• carrot — 60 g
• green cabbage — 473 g
• scallions — 400 g
• dark sesame oil — 5 g
• salt — 5 g
• ground toasted sesame seeds — 15 g

Time & effort: about 7 min · effort: involved

Nutrition (per 100 g, engine-estimated): 42.9 kcal, 0.9 g protein, 2.3 g fat, 5.1 g carbs

How it's cooked (8 steps)

1. Pat the squid tubes and tentacles very dry with paper towels. Working with the tip of a sharp knife, score a tight crosshatch pattern on the inside of each tube (this helps the squid curl decoratively and cook evenly), then cut the tubes into 1 1/2-inch pieces; halve any large tentacle clusters. Set aside.
2. In a small bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes until smooth; set the sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the squid in a single layer and sear undisturbed until the pieces curl and turn opaque with lightly charred edges, 60-90 seconds total - do not walk away, squid overcooks fast. Transfer immediately to a plate; it will finish cooking later.
4. Add the remaining 1 tablespoon oil to the same pan over medium-high heat. Add the onion, carrot, cabbage, scallion whites, and 1/2 teaspoon of the salt; stir-fry until the vegetables are crisp-tender and the onion is turning translucent at the edges, 3-4 minutes.
5. Push the vegetables to one side of the pan, pour the gochujang sauce into the cleared space, and let it bubble for 30 seconds to cook off its raw edge, then stir it through the vegetables.
6. Return the seared squid and any collected juices to the pan along with the scallion greens. Toss everything together over high heat just until the squid is heated through and glossy with sauce, 30-45 seconds - pull it the moment it looks coated, any longer turns it rubbery.
7. Remove the pan from the heat, drizzle with the sesame oil, and toss once more. Taste and add a pinch of the remaining salt if needed.
8. Plate immediately and scatter with the toasted sesame seeds.

Dishes with a similar flavor shape

• Kimchi Fried Rice with Fried Egg — Korean
• Ojingeo Bokkeum (오징어볶음) — Korean
• Spicy Szechuan Shrimp — Chinese · Sichuan
• Kung Pao Shrimp — Chinese · Sichuan
• Chili Garlic Shrimp Stir-Fry — Chinese-American

Keep reading: what umami, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.