Korean Spicy Dried Squid (Ojingeochae Muchim)
Most popular Korean side dish for dosirak (lunchbox) and for everyday meals. The spicy and sweet gochujang sauce is quite addicting when paired with the salty, chewy dried squid. Easy to prepare and keeps well up to weeks in fridge.
- Prep time
- 7 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz dried squid strips (ojingeochae)
- 1 Tbsp gochujang
- 2 tsp red chili powder ((gochukaru))
- 2 tsp soy sauce ((jin ganjang – kikkoman will do))
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1 Tbsp maple syrup
- 1 tsp mayonnaise
- 1 pinch sesame seeds
- 1 Tbsp cooking sake ((mirin is ok but will be sweeter))
Instructions
- 1
Boil hot water (about 2 cups). Put squid in a metal colander or sieve. Gently pour hot water over the dried squid strips. This process softens the squid but also removes some of the seasoning, making it less salty. Skip this step if you prefer chewy ojingeochae. If you do skip, also remember to use less soy sauce.
- 2
Mix gochujang, gochukaru, sake, soy sauce, sugar, garlic powder and maple syrup to make seasoning for dried squid recipe.
- 3
Heat pan on medium low heat and simmer the seasoning sauce for 2 minutes. Stir a few times. We don’t want to reduce the sauce, just cook the raw taste out of it.
- 4
Turn heat to LOW. Toss and mix dried squid strips with the sauce. Mix until squid strips are evenly coated. Turn OFF heat.
- 5
Mix in 1 tsp of mayonnaise.
- 6
Sprinkle lots of sesame seeds on top and that’s it!