KOREAN HOME COOKING

Ojingeo Jeyuk Bokkeum (오징어제육볶음): Spicy Squid and Pork

Name: Ojingeo Jeyuk Bokkeum (오징어제육볶음): Spicy Squid and Pork
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
Ingredients: Pork leg or shoulder: 1 lb 2 oz (500 g); Cleaned squid: 2 medium (about 600 g); Onion: 1/2 medium (100 g); Napa or green cabbage: 3 1/2 oz (100 g); Scallion: 1 large (40 g); Carrot: 1/2 oz (15 g); Gochujang: 6 tbsp (108 g); Gochugaru: 8 tbsp (56 g); Soy sauce: 6 tbsp (90 ml); Cooking wine: 4 tbsp (60 ml); Minced garlic: 4 tbsp (60 g); Rice syrup: 4 tbsp (80 g); Sugar: 2 tbsp (25 g); Sesame oil: 1 tbsp (15 ml)

오징어제육 · Ojingeo Jeyuk

Tender pork and quick-cooked squid are coated in a bold gochujang glaze with smoky stir-fried vegetables for a generous Korean family meal.

Total time45 minYield6 servingsDifficultyModerate

Spicy Korean squid and pork stir-fry with cabbage, onion, scallion, and red gochujang glaze

오징어제육 · Ojingeo Jeyuk

WHY THIS DISH MATTERS

A little cultural context

Jeyuk-bokkeum usually means spicy stir-fried pork. Adding squid creates a popular surf-and-turf combination whose contrasting textures are especially good with rice.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Pork leg or shoulder1 lb 2 oz500 g

Cleaned squid2 mediumabout 600 g

Onion1/2 medium100 g

Napa or green cabbage3 1/2 oz100 g

Scallion1 large40 g

Carrot1/2 oz15 g

Gochujang6 tbsp108 g

Gochugaru8 tbsp56 g

Soy sauce6 tbsp90 ml

Cooking wine4 tbsp60 ml

Minced garlic4 tbsp60 g

Rice syrup4 tbsp80 g

Sugar2 tbsp25 g

Sesame oil1 tbsp15 ml

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

5 cute steps

1
Prep everything first
20 seconds
Slice the vegetables and pork. Score the squid lightly, cut into bite-size pieces, and blanch for 20 seconds; drain immediately.
2
Mix the sauce
Combine gochujang, gochugaru, soy sauce, cooking wine, garlic, rice syrup, sugar, and black pepper.
3
Char the vegetables
Stir-fry the vegetables in batches over high heat until lightly blistered but still crisp. Transfer to a plate.
4
Cook pork, then squid
Make scallion oil in the hot pan, add pork, and stir-fry until nearly cooked. Add sauce, then toss in squid just until opaque.
5
Finish
Return the vegetables, toss over high heat, and finish with sesame oil.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Prep everything first
Slice the vegetables and pork. Score the squid lightly, cut into bite-size pieces, and blanch for 20 seconds; drain immediately.
02
Mix the sauce
Combine gochujang, gochugaru, soy sauce, cooking wine, garlic, rice syrup, sugar, and black pepper.
03
Char the vegetables
Stir-fry the vegetables in batches over high heat until lightly blistered but still crisp. Transfer to a plate.
04
Cook pork, then squid
Make scallion oil in the hot pan, add pork, and stir-fry until nearly cooked. Add sauce, then toss in squid just until opaque.
05
Finish
Return the vegetables, toss over high heat, and finish with sesame oil.
Cook's noteSquid toughens quickly; its blanch and final stir-fry should both be brief.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

SquidUse cleaned calamari tubes and tentacles, fully thawed and patted dry.

Rice syrupUse corn syrup or mild honey, reducing the amount slightly for honey.

Korean pantry guide

Gochujang고추장 · gochujang

A fermented Korean chile paste that brings heat, sweetness, savoriness, and body.

Search: Korean gochujang fermented chili paste

Gochugaru고춧가루 · gochugaru

Korean red pepper flakes with a fruity aroma and a range of heat levels.

Search: Korean red pepper flakes gochugaru coarse

Rice syrup물엿 · mulyeot

A clear syrup used for gloss and gentle sweetness in Korean sauces.

Search: Korean rice corn syrup mulyeot

🍚

Serve it with

Steamed rice
Lettuce and perilla wraps
Cucumber salad

🌶️

Spice level

Hot. For medium heat, halve both gochugaru and gochujang and add 2 tablespoons water; for mild heat, use mild gochujang and omit fresh chiles.

♨️

Store & reheat

Refrigerate for up to 2 days. Reheat quickly in a skillet; extended heat makes squid rubbery.

# ojingeo jeyuk # squid stir-fry # gochujang pork # spicy Korean food