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Korean Spicy Squid Rice Bowl (Ojingeo Deopbap)

Easy, delicious and addictive spicy squid rice bowl recipe.

Korean spicy squid served on a bowl of rice

Squid (오징어) is quite cheap and easy to get in Korea. Maybe because of that there are many Korean dishes made with squid.

What is Korean Spicy Squid Rice Bowl

One of my favorite ways and also one of the most popular ways to enjoy Korean squid is turning it into a spicy squid rice bowl. This is called Ojingeo Deopbap – 오징어 덮밥 in Korean.

In essence, it is a stir fried squid dish served on a bowl of rice. Squid rings are covered in spicy and savory sauce and it is simply delicious! The squid is also cooked with vegetables to add nice crisp texture in overall dish.

This combination also produces a good amount of sauce, which can be used to mix your rice with. It’s addictive and what’s more it’s very easy and quick to make, so it will be a perfect weeknight dinner!

Squid vs. Calamari

I often thought that calamari is just another fancy name for squid. While some people might agree with this, others say there are some differences.

While calamari is a type of squid, apparently it is smaller, tenderer and more expensive.

Yet, many culinary experts and fishmongers say their difference is like splitting hair.

Anyway, if you are interested in this comparison, you can read more about it from these articles.

For convenience reasons, I used pre-cut squid tubes that are readily available in the freezer section of a grocery store. But you’re welcome to use cleaned whole squid including tentacles. You can either cut them into strips (e.g. a little finger size) or cut them into ring shapes.

Spicy squid rice bowl overhead shot

Cooking Tips

  • The most common stir fried vegetables for this recipe are onion, green onions, carrots, and cabbage. You could instead add some zucchini or fresh chilies too.
  • A small amount of chopped kimchi (about 1/4 cup) can be added to bring out more complex taste and texture. If adding some kimchi, reduce the amount of soy sauce by 1 tsp in the seasoning sauce as kimchi will add some saltiness to the dish.
  • Korean chili oil can be optional, but it really adds nice subtle spicy flavor and rich red color. I highly recommend using it. Here’s my homemade Korean chili oil recipe.
  • Don’t overcook squid as it will become rubbery and lose the nice bouncy texture. For this reason, it is best to consume the dish soon after making it. 
  • If you don’t eat spicy food well or you like to add some extra protein, serve the squid rice bowl with a fried egg. It will neutralise the spiciness a bit.

More Korean Squid Recipes

Ingredients for Spicy Squid Rice Bowl (Serves 2)

Main

  • 270g / 9.5 ounces squid (calamari), cut into ring shapes or little finger sized pieces
  • 1 Tbsp rice wine
  • 60g / 2 ounces onion, thinly sliced
  • 20g / 0.7 ounces green onion, chopped
  • 50g / 1.8 ounces carrot, thinly sliced
  • 80g / 2.8 ounces cabbage, chopped
  • Some cooking oil
  • 1 tsp sesame oil
  • 2 cups cooked rice, to serve
  • (optional) fried egg, to serve

Seasoning Sauce

  • 1 Tbsp gochujang (Korean chili paste)
  • 1.5 Tbsp soy sauce, regular kikkoman
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 2.5 Tbsp Korean chili oil
  • 1 Tbsp sugar
  • 1 tsp minced garlic
  • ground black peppers

Garnish

  • (optional) sesame seeds
  • (optional) green onions, thinly sliced

* 1 Tbsp = 15 ml

** If you are unfamiliar with Korean ingredients, learn about them from here – Korean ingredients.

 How to Make Spicy Squid Rice Bowl

1. Put the squid / calamari rings in a medium bowl. Add the rice wine and mix well. Set aside.

Squid rings in a clear bowl

2. Combine all the seasoning sauce in a bowl and set aside. 

Spicy squid sauce

3. Pre heat a skillet over medium high heat until well heated. Add a generous amount (2 to 3 Tbsp) of cooking oil and add onions and green onions. Stir for 1-2 mins until fragrant. The oil may splash, so watch out for that.

stir frying onions and green onions in a skillet

4. Add the remaining vegetables. Stir over medium high heat until the cabbage is slightly wilted (about 2 mins).

stir frying cabbages and carrots with onions and green onions

5. Add the squid and the seasoning sauce. Stir evenly with the vegetables. Reduce the heat to medium and cover the skillet with a lid and cook further for about 5 mins or until the squid is cooked. Stir occasionally. 

squid rings and spicy sauce aded on top of cooked vegetables

6. Remove from the heat. Add the sesame oil and stir around quickly. 

stir frying spicy squid with vegetables

7. Serve the cooked squid and vegetables on a bowl of rice. If adding, garnish with sesame seeds and green onion and top up with a fried egg.

Spicy squid and rice scooped on a spoon

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Two bowls of spicy squid rice

Korean Spicy Squid Rice Bowl (Ojingeo Deopbap)

Easy and delicious Korean spicy squid rice bowl recipe.
5 from 5 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Keyword: calamari rice, korean spicy squid, spicy calamari, spicy squid rice bowl
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 442kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 270 g squid / calamari (9.5 ounces), cut into ring shapes or little finger sized pieces
  • 1 Tbsp rice wine
  • 60 g onion (2 ounces), thinly sliced
  • 20 g green onion (0.7 ounces), thinly sliced
  • 50 g carrot (1.8 ounces), thinly sliced
  • 80 g cabbage (2.8 ounces), thinly sliced
  • Some cooking oil
  • 1 tsp sesame oil
  • 2 cups cooked rice , to serve
  • fried egg (optional), to serve

SEASONING SAUCE

  • 1 Tbsp gochujang (Korean chili paste)
  • 1.5 Tbsp soy sauce , regular kikkoman
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 2.5 Tbsp Korean chili oil
  • 1 Tbsp sugar
  • 1 tsp minced garlic
  • ground black pepper

GARNISH (OPTIONAL)

  • sesame seeds
  • green onions , thinly sliced

Instructions

  • Put the squid / calamari rings in a medium bowl. Add the rice wine and mix well. Set aside.
  • Combine all the seasoning sauce in a bowl and set aside.
  •  Pre heat a skillet over medium high heat until well heated. Add a generous amount (2 to 3 Tbsp) of cooking oil and add onions and green onions. Stir for 1-2 mins until fragrant. The oil may splash, so watch out for that.
  • Add the remaining vegetables. Stir over medium high heat until the cabbage is slightly wilted (about 2 mins).
  • Add the squid and the seasoning sauce. Stir evenly with the vegetables. Reduce the heat to medium and cover the skillet with a lid and cook further for about 5 mins or until the squid is cooked. Stir occasionally.
  • Remove from the heat. Add the sesame oil and stir around quickly.
  • Serve the cooked squid and vegetables on a bowl of rice. If adding, garnish with sesame seeds and green onion and top up with a fried egg.

Notes

If you are unfamiliar with Korean ingredients, learn about them from here – Korean ingredients.

Nutrition Info (per serving)

Calories: 442kcal | Carbohydrates: 67g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 315mg | Sodium: 976mg | Potassium: 831mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6750IU | Vitamin C: 28mg | Calcium: 131mg | Iron: 4mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Rice, Seafood
Tagged with: rice, seafood, spicy, squid

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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10 thoughts on “Korean Spicy Squid Rice Bowl (Ojingeo Deopbap)”

  1. Hi sue
    Yesterday make spicy squid for my dinner. It’s so good and I finis the spicy squid. I like the fllavor and it’s easy to make. Thank you for the recipe.👍👍

    Reply
  2. This was soooo good. Went all out and made the chili oil. So glad I did because it infused the dish with a depth of flavor that was excellent. Left out the gochugaru (chili flakes) so it wouldn’t be so spicy for the kids. They were lapping up the sauce, they loved it so much. Thank you!!!!

    Reply
  3. Thank you Sue ! I made it for the family tonight and it was just fabulous, more than fabulous!
    I have a bag of seafood (mix of calamari and scallops)
    What a hit 🙂
    shampa mum

    Reply
      • Sue your chili oil is classic! Made 2 big jars of it 🙂
        You know I thought it would be super hot but even after adding a cup of Korean chilli flakes and gochugaru sauce it was mild.
        We added more chili oil to our food, yes the eggs is just super!

        Reply
  4. I absolutely love your recipe! Can you please give an approximate weight for the squid used? We have both small and large ones available. Thank you!

    Reply

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