Stir-fried Squid

Squid has long been a familiar seafood in Korea, a country surrounded by sea on three sides. Large catches come from waters such as the East Sea and South Sea, and common ways to eat it spread widely: blanching fresh squid, or drying it for storage and grilling it later. As refrigerated and frozen distribution improved, city households also gained easy access to cleaned squid.

Stir-fried Squid belongs to Korea's family of spicy stir-fries, made by adding a seasoning of Gochujang and chili powder to that ingredient. The chili-based seasoning tames the fishy smell of the seafood, while the sweetness of onion and green onion brings balance. After industrialization, quick-cooked spicy stir-fried dishes became fixtures in popular restaurants, and Stir-fried Squid likewise became an everyday dish that moves easily between home cooking and dining out.

In restaurants, people often eat it as a full meal set, such as "오징어볶음 백반" (ojingeo-bokkeum baekban, Stir-fried Squid set meal), with rice, soup, and small side dishes. The seasoning is bold, so it tends to make people eat a lot of rice, and many diners also add rice to the remaining sauce and mix it in to the last bite.

Good Stir-fried Squid has squid that has turned white as it cooks but has not become rubbery, and onions and green onions that have softened while still retaining sweetness and texture. If too much liquid is released, the dish can feel more like a braise than a stir-fry.