quick, easy and delicious Korean stir fried squid – ojingo bokkeum 오징어 볶음

This Korean style stir-fried squid is quick, easy and delicious and yet it will have your family and friends completely wowed by just how great your cooking skills are.

I was asked to write an article for a membership-based publication in Beverly Hills and they wanted a delicious recipe that might be something that is a little different in flavour and ingredients but is also quick and easy to make successfully.

Having lived and worked in South Korea before and being obsessed with their use of spice and healthy ingredients, I decided to make a quick and easy Korean dish. For the something different, I used squid instead of meat as I know very few people in the UK that cook squid on a regular basis.

This recipe is something that people may initially think that they won’t be able to recreate but trust me, once you try making it once, you will be hooked and this will become a regular mid-week go-to dish that you will crave and make often.

Korean stir fried squid - ojingobokkeum - 오징어볶음
Korean stir fried squid – ojingobokkeum – 오징어볶음

Korean food uses a lot of red chili paste and red chili flakes but don’t let this put you off as the flavours are quite mild and there is also a sweetness to the flavours. Most Asian supermarkets should stock some kind of Korean products but otherwise, check out online sources and have the ingredients delivered straight to your door.

you can buy squid from most larger supermarkets either fresh or frozen. I like to buy the frozen full squid tubes as it means I mostly have them to hand and can throw this dish together in minutes. my local supermarket sells bags of frozen squid for £5 for about ten squid, but if you don’t fancy squid then it can be swapped for chicken, pork, tofu, mixed vegetables, other seafood or beef. But you should give the squid a try at least once.

The recipe below should feed 3 or 4 with rice as an accompaniment.


500g squid, cut into bite-sized pieces

2 tbsp groundnut oil (or any other oil of your choice)

1tbsp cornstarch

to make the chili paste:

6 garlic cloves finely chopped

1tsp ginger finely chopped

3tbsp soy sauce

3tbsp red pepper flakes (gochugaru)

2 tsp sugar

2 leeks chopped into rings

1 green jalapeno chopped

1 white onion roughly chopped

2 carrots roughly chopped


to make the chili paste combine the garlic, ginger, soy, red pepper flakes and sugar. stir to make sure that all of the ingredients combine well.

heat up a pan or a wok and add the oil.

once small bubbles start to appear on the surface of the oil add the carrots, onions, leeks, and jalapeno and stirfry for about five minutes.  The vegetables will start to soften slightly.

add the chili paste and continue to stir the vegetables in the wok to make sure that the chili paste coats all of the vegetables.

Add some water to a small bowl and add the cornflour. mix together and you will have a white paste that may feel a little tough to stir.

pour this into the wok and it will help to thicken the sauce.

add the squid to the wok and stirfry making sure to keep the squid moving around the pan. the squid will cook in two or three minutes so keep an eye on it as you don’t want it to turn rubbery and tough.

you will notice the squid firm up and the colour of the flesh turn from translucent to more opaque and that’s when you know that the squid is ready.

remove the food from the wok onto a serving plate and serve with white rice.

Give this a try and let me know how you get on and I really do hope that you enjoy it as much as I do.









Roast Chicken with a Kicking Korean twist – Gochujang 고추장

Like most people, I do love a Sunday roast and more than any other roast, I do love a roast chicken. But the same flavours over and over can become boring so I have been working on some ideas to give the humble roast a bit of a kick and lots of flavour.

korean style roast chicken
korean style roast chicken


Koreans love marinading their meats in a variety of different flavours but they do really enjoy using red pepper paste, gochujang 고추장 as it has sweetness and heat. I just love this chili paste and thought that I would try using it as a marinade for a simple roast chicken. And you know what? It worked so much better than I thought it would.

This is something that you can try without much effort and it can simply take your roast dinner to the next level.

Imagine planning your typical Sunday roast chicken dinner with roast potatoes and vegetables but with more flavour and a lot more oomph! If you are having guests round then this will be the talking point of the week.


1 whole chicken

500g of Maris-piper potatoes for roasting

one whole white cabbage

2 cloves of garlic

2 dried red chilies

2 tbsp of gochujang

1 tsp soy sauce

1 tbsp toasted sesame seeds

salt and pepper

1 tbsp olive oil


preheat the oven to 180oC

in a small bowl mix the soy sauce and the gochujang to make a paste

in one oven tray place the whole chicken and then rub the gochujang soy sauce mix all over the chicken.

place the chicken in the preheated oven and roast the chicken for 20 minutes per 500g.

peel the potatoes if you like or simply wash the skins and place the potatoes in a pot of water and bring them to the boil. depending on the size of the potatoes, parboil the potatoes for approximately 8 minutes then drain them and place them in another oven tray ready for the oven.

roast the potatoes for 15 minutes, bring them out of the oven turn them, roast them for another 15 minutes. take them out the oven to turn them again and judge whether they need roasting for a further 10 or 20 minutes.

roughly slice the cabbage into bite-size pieces.


once the potatoes and chicken are ready remove them from the oven and let them cool a little. The potatoes will be crisp and golden and the chicken will be a deep red from the gochujang.

in a hot pan toast the sesame seeds until they start to brown and you can smell their scent. remove from the heat and sprinkle them over the roast chicken.

heat the olive oil in a wok until its red-hot.

add the cabbage and stir-fry continuously. the edges of the cabbage leaves should brown a little in the heat of the wok. keep stirring allowing the cabbage pieces to cook and wilt slightly.

roughly chop the garlic and dried chili pepper into small pieces and add to the cabbage. Stir.

add a splash of water and continue to stir the cabbage until its soft and tender. it should be ready to serve.

for quickness and ease, I like to serve each of the dishes in a large serving bowl in the centre of the dinner table so that people can help themselves.

Korean gochujang chicken roast dinner
Korean gochujang chicken roast dinner

dig in and enjoy.

drop me a line on social media and let me know how you like to flavour your roast chicken.


my favourite korean stew – 육개장 (yook gae jang)


yesterday as i was sitting at my computer i was thinking about what to eat and i was craving korean food. near my house in Beijing there arent many good korean restaurants and i was too lazy to go the neighbourhood in beijing where a lot of koreans live. so i was thinking about what i could make?

you might wonder where my fascination for korean food comes from? i used to live in jeju island from 2001 to 2002 and it was one of the best experiences of my life. throughout my time there i got hooked on korean food, culture and especially the laid back feeling that comes with living on jeju.
anyways, i was thinking about the dishes that i really enjoy and whether or not i would be able to cook them at home. some dishes are much easier than others to cook. so i got onto google and started to explore and see if i could find and there were various websites talking about korean food. one site in particular, http://www.maangchi.com gave good clear instructions on how to make the stew i was wanting: 육개장 (yook gae jang) and so i jotted down the ingredients and headed out to buy what i needed. i continued to search online to see if there were many variations to the recipe and came across http://www.lovethatkimchi.com and i liked this website; its layout; its recipes and i liked the fact that recipes were so easy to follow.
here is the link to the stew recipe:


the recipe turned out perfect and when it was ready and still boiling in my bowl i cracked an egg into the bowl, just like they do in the restaurants, and i sat down to a night of dvds and warm stew – followed by second helpings.

give it a try and let me know how yours tasted.