BEST Spicy Dried Squid Recipe! (Ojingoechae Bokkeum)

 

Spicy Dried Squid Strips

Hello K Friends! The dish I would like to introduce today is one of the most popular side dishes in Korean banchan stores (side dish stores). It's called "ojingeochae bokkeum," which is spicy dried squid strips. It's spicy, sweet, and has a satisfying chewy texture, making it a delicious side dish to enjoy with rice. Hope you enjoy this recipe!

Ojingoechae Bokkeum

Ingredients:

• 6oz (170g) dried squid strips
• 2T cooking wine
• 2T mayonnaise

Seasoning sauce:

• 2T cooking oil
• 1T soy sauce
• 3T cooking wine
• 1T sugar
• 1T minced garlic
• 3T gochujang (red pepper paste)
• 3T corn syrup or honey
• 1T sesame oil
• 1t sesame seeds

Instructions

Lightly rinse dried squid strips them in warm water.

After removing some of the moisture from the squid, place it on a kitchen towel to remove the remaining moisture.

Place the dried squid strips in a bowl. Cut it into bite-sized pieces. Add 2T of cooking wine and 2T of mayonnaise. Mix well. Let it sit for about 5 minutes.

How to make the seasoning sauce

In a bowl, add 

• 2T cooking oil
• 1T soy sauce
• 1T sugar
• 1T minced garlic
• 3T cooking wine
• 3T gochujang (red chili paste)

Mix well.

Put the seasoning sauce in a preheated pan. Let it simmer for a minute. 

When the seasoning sauce starts bubbling, add the dried squid strips. Mix well. Add 3T of corn syrup, 1T of sesame oil, and 1t of sesame seeds. Mix well. 

Let it cool and transfer it to a serving dish.

Ojingoechae Bokkeum

Notes

• Before cooking the dried squid strips, lightly rinse them in warm water. This will make the dried squid strips much softer and reduce the salty taste of the squid itself.
• The reason for adding mayonnaise beforehand and mixing it is that the oil in mayonnaise coats the squid, so the dried squid strips remain tender and flavorful even after some time.

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