Ojingeochae Muchim (Spicy Squid Strips)

Name: Ojingeochae Muchim (Spicy Squid Strips)
Yield: 1 serving
Ingredients: 4 ounces ojingeochae; 1-1/2 tablespoons neutral cooking oil; 2 teaspoons gochugaru; 2 tablespoons gochujang; 2 tablespoons corn syrup; 1 teaspoon soy sauce; 1/2 teaspoon garlic; 1 teaspoon sesame oil; 1/2 teaspoon sesame seeds

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4.8

54 reviews

Excellent

Course
Side Dish, Others

Ojingeochae Muchim (Spicy Squid Strips)

Michael Cole

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Ojingeochae Muchim is a Korean side dish featuring shredded dried squid softened and coated in a spicy sauce made from gochugaru, gochujang, and corn syrup. The preparation involves soaking the squid to soften it, then tossing it thoroughly with a flavorful chili paste sauce enriched with sesame oil and seeds. The dish balances chewy texture with a spicy, slightly sweet coating, making it a distinct accompaniment to meals. Its robust flavor and preserved nature make it practical for preparing in advance and enjoying over time.

Description

Ojingeochae Muchim combines dried shredded squid with a spicy-sweet chili pepper sauce typical of Korean cuisine. The squid is first softened by soaking in water, which tenderizes its tough texture. The sauce is prepared by heating cooking oil with Korean chili flakes, then mixing in red chili paste, corn syrup for sweetness, soy sauce for saltiness, and garlic for depth. Finished with sesame oil and sesame seeds, the sauce is cool when mixed with the squid, allowing the strands to absorb the flavors thoroughly through manual massaging. The result is a chewy, spicy, and slightly sweet dish that showcases layers of Korean chili heat balanced with umami.

This dish is served cold or at room temperature, often as a banchan (small side) in Korean meals. It pairs well with rice and other mild dishes to complement its intensity. Being dried and pickled, it keeps well refrigerated, making it easy to prepare in bulk and enjoy over two weeks.

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Ingredients

4 ounces ojingeochae shredded dried squid
1-1/2 tablespoons neutral cooking oil generic cooking oil
2 teaspoons gochugaru Korean red chili pepper flakes
2 tablespoons gochujang Korean red chili pepper paste
2 tablespoons corn syrup preferably Korean oligodang
1 teaspoon soy sauce
1/2 teaspoon garlic minced
1 teaspoon sesame oil
1/2 teaspoon sesame seeds

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Instructions

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Cut the dried squid strings into shorter lengths with kitchen scissors. Rinse in cold water, and drain. Add 1/2 cup of water, and cover. Set it aside until softened, about 20 minutes, flipping over once.
In a pan, heat one and a half tablespoons of oil, until hot, over low heat and stir in the chili pepper flakes. Remove from the heat when it becomes pasty. Add the gochujang, corn syrup, soy sauce, and minced garlic. Over medium heat, bring the sauce mixture to a boil, stirring well. Turn the heat off, and stir in sesame oil and sesame seeds. Cool the sauce.
Squeeze the excess water from the squid, and toss well with the sauce. The squid will absorb the sauce better if you massage everything together by hand, using a kitchen glove.
Keep the leftovers in the fridge. It will keep well for a couple of weeks.