Ojingeo deopbap

Name: Ojingeo deopbap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 600 g Squid, cleaned and sliced; 300 g Rice, rinsed; 480 ml Water; 150 g Onion, sliced; 250 g Cabbage, sliced; 18 g Garlic, minced; 80 g Gochujang; 12 g Gochugaru; 30 g Soy sauce; 12 g Sugar; 14 g Sesame oil; 14 g Vegetable oil; 2 g Salt; 1 g Black pepper, ground

Ojingeo deopbap · ready in 40 min · 4 servings · 576 kcal per serving · easy · 14 ingredients

Ojingeo deopbap is a Korean comfort bowl where tender spicy squid and sweet vegetables are quickly stir fried, then spooned over hot steamed rice.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
kcal: 576
Difficulty: easy

Korean Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gSquid, cleaned and sliced
300 gRice, rinsed
480 mlWater
150 gOnion, sliced
250 gCabbage, sliced
18 gGarlic, minced
80 gGochujang
12 gGochugaru
30 gSoy sauce
12 gSugar
14 gSesame oil
14 gVegetable oil
2 gSalt
1 gBlack pepper, ground

Equipment

rice cooker, stovetop, cutting board, knife, mixing bowl, spoon, sieve, pot, wok, spatula, thermometer, serving bowl

Instructions

Gather Equipment
Gather measured ingredients, a cutting board, knife, bowls, spoon, rice cooker or pot, wok or wide skillet, spatula, and serving bowls. · 5 min
What to look for: All ingredients are measured and tools are within reach
Cook Rice
Rinse rice until the water runs mostly clear, add 480 g water, then cook until the grains are tender and steamy. · 20 min
What to look for: Rice looks glossy, plump, and separate but slightly sticky
Mix Sauce
Stir gochujang, gochugaru, soy sauce, sugar, sesame oil, salt, black pepper, and 30 g water into a smooth red sauce. · 4 min
What to look for: Sauce is glossy, thick, and evenly red
Prepare Squid
Slice squid into bite size strips, then slice onion and cabbage thinly so everything cooks fast in the hot pan. · 8 min
What to look for: Squid pieces are even and vegetables are thinly sliced
Heat Pan
Heat vegetable oil in a wok or wide skillet over high heat until the oil shimmers and moves quickly across the surface. · 2 min
What to look for: Oil is shimmering but not smoking heavily
Fry Vegetables
Add onion, cabbage, and garlic, then stir fry until the edges soften while the cabbage still keeps a little crunch. · 3 min
What to look for: Onion turns glossy and cabbage wilts at the edges
Cook Squid
Add squid and sauce, then stir fry briskly until the squid curls, turns opaque, and the sauce clings to every piece. · 4 min
When it is done: Squid should be opaque, curled, and at least 63°C / 145°F in the thickest piece
Serve Bowls
Spoon hot rice into bowls, ladle the spicy squid and vegetables over the top, and serve immediately while steaming. · 2 min
What to look for: Each bowl has a mound of rice covered with glossy red squid

Nutrition (per serving)

kcal	576
Protein	32 g
Carbohydrates	87 g
of which sugars	11 g
Fat	11 g
of which saturated	2 g
Fibre	5 g
Sodium	1200 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, sesame, molluscs, soy

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Cover and reheat gently until steaming hot, stirring once so the squid does not become tough.

Ingredient substitutions

Squid

Frozen squid: Thaw fully and pat dry before cooking

Rice

Short grain rice: Gives the most traditional sticky bowl texture

Onion

Cabbage: Use only if onion is unavailable

Cabbage

Onion: The stir fry will be sweeter and less crisp

Gochujang

Gochugaru soy sauce sugar paste: Mix only the listed pantry ingredients into a thick paste

Gochugaru

Gochujang: Reduce sugar slightly if increasing gochujang