If you grew up thinking calamari were just “fancy onion rings from the sea,” you’re not alone. I did too. My parents once told me those golden fried rings were “sea onions,” and I happily believed them. Years later, when I realized they were squid, not onions (or octopus, as I once thought), it made perfect sense — tiny octopus suckers would’ve been way too small. But when I came to Korea, I learned something even more surprising: here, squid isn’t just a snack — it’s a way of life.
From the coasts to the convenience stores, squid shows up everywhere in Korea. It’s grilled, dried, stir-fried, simmered, shredded, and even turned into chips and jerky. Once a humble seafood for the working class, it’s now a delicacy prized for its flavor, texture, and health benefits.
Korea’s Deep Love for Squid
In Korean cuisine, few ingredients are as versatile as squid (ojingeo 오징어). You’ll find it sizzling in spicy stir-fried dishes (ojingeo-bokkeum), sliced into chewy strips as bar snacks, or puffed into light, salty crisps at the grocery store. What makes it so popular? It’s affordable, packed with protein, and—most importantly—it tastes fantastic whether it’s fresh, dried, or grilled over charcoal with a side of beer.
But there’s more than flavor at play. Squid is also considered a healthy superfood in Korea. It’s rich in taurine, an amino acid known for supporting heart health, lowering blood pressure, and improving liver function. It’s even said to help with vision recovery—so if you see Koreans snacking on dried squid during a study break, there’s a method to the madness.
Taean: Korea’s Squid Capital
Of all the places in Korea to enjoy squid, the coastal city of Taean stands out. Located on the country’s west coast, Taean’s waters are influenced by the warm Gulf Stream, creating ideal conditions for squid fishing. The squid here is known for being especially chewy and flavorful—qualities that make it a favorite among both locals and chefs.
Every autumn, Taean’s fishing villages come alive with squid boats illuminated against the night sky. You can even join a squid fishing tour, a growing trend among both locals and travelers. Under the glowing lamps of the fishing boats, you cast a line into the dark water and reel in your own catch—an experience that’s equal parts peaceful and exhilarating.
Squid in Modern Korean Cuisine
Once considered an inexpensive, everyday food, squid has recently seen a surge in popularity as prices and demand rise. It’s now finding its way into fine-dining kitchens and creative fusion dishes—think squid ink pasta with Korean chili flakes, or grilled squid served over butter rice with soy reduction.
Even street food vendors are getting creative. In markets across Seoul and Busan, you’ll see skewered squid brushed with spicy-sweet gochujang glaze, or entire squid stuffed with rice and grilled to perfection. And of course, the classic dried squid (ojingeo-chae) remains a must-have bar snack — chewy, smoky, and perfectly paired with a cold beer.
The Future of Squid
With rising seafood prices and environmental changes, squid isn’t as cheap as it once was—but that hasn’t dampened Korea’s enthusiasm. If anything, it’s elevated the dish’s status, turning it from a simple snack into a celebrated delicacy. From family dinners to late-night fishing trips, squid continues to bring people together — one bite, one boat, and one story at a time.
Final Thoughts
For me, squid in Korea represents the perfect blend of nostalgia, tradition, and reinvention. It’s a taste of the ocean, a part of everyday life, and a symbol of how even the simplest ingredients can evolve into something extraordinary. Whether you’re eating it grilled on the pier in Taean or snacking on it from a convenience store bag in Seoul, one thing’s certain: squid isn’t just food here—it’s culture.
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