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4.8 from 54 votes

Ojingeochae Muchim (Spicy Squid Strips)

dried squid strips seasoned with a sweet and spicy sauce!

Course: Side Dish , Others

Ingredients

  • 4 ounces ojingeochae shredded dried squid
  • 1-1/2 tablespoons 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 minced garlic 
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Keep the leftovers in the fridge. It will keep well for a couple of weeks.