FRIED RICE · Medium · 23 min
Ojingeo Bokkeumbap — Squid Fried Rice
By Bokki Curator
60-sec squid or rubber — slice rings, flash-sear, pull, then rice.
TL;DR
60-sec squid or rubber — slice rings, flash-sear, pull, then rice.
Prep 15 minCook 8 minServes 2
Ingredients
- 2 cups rice
- 200g squid rings 1cm, scored
- 1/2 onion, garlic, cheongyang pepper
- 1 Tbsp soy, 1 tsp gochujang, pepper
Steps
- Flash squid 45 sec total, remove.
- Stir-fry onion/garlic 1 min, add rice 2 min, return squid last.
Tips
- Undercook slightly — carryover finishes.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Classic and rose tteokbokki →Bokki variations start from the street-cart sauce, then fork.