Ojingeo-chae-bokkeum
Ojingeo-chae-bokkeum is a Korean side dish (banchan) made from shredded dried squid stir-fried with a sweet, savory, and often spicy sauce.Common seasonings include gochujang (Korean chili paste), soy sauce, sugar or corn syrup, garlic, sesame oil, and sesame seeds. It has a chewy texture and is typically served in small portions with rice. It’s also called jinmichae-bokkeum.
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Ingredients
- 180 g shredded dried squid (ojingeo-chae or jinmichae), 6 oz
- 1½ tablespoons mayonnaise
- 1 tablespoon neutral cooking oil
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1½ tablespoons rice syrup corn syrup, or honey
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- scallion sliced, optional
Instructions
- Prepare the squid: Separate any tangled strands and cut extra-long pieces into bite-size lengths. If the squid is very dry or tough, rinse it quickly under cold water, squeeze it gently, and pat dry.
- Soften it: Massage the mayonnaise into the squid until evenly coated. Set aside for 5–10 minutes.
- Make the sauce: In a large frying pan, combine the cooking oil, gochujang, soy sauce, syrup, sugar, water, and garlic.
- Cook the sauce: Heat over medium-low heat, stirring, until it bubbles gently and the sugar dissolves—about 1 minute.
- Coat the squid: Reduce the heat to low. Add the squid and toss continuously for 1–2 minutes, just until evenly coated and warmed through. Avoid overcooking, as the squid can become tough.
- Finish: Remove from the heat and stir in the sesame oil. Sprinkle with sesame seeds and scallion.
- Serve: Serve at room temperature with rice. Refrigerate leftovers in an airtight container for up to 5 days.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 162kcal (8%)Carbohydrates: 14g (5%)Protein: 8g (16%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 107mg (36%)Sodium: 314mg (14%)Potassium: 156mg (4%)Fiber: 0.2g (1%)Sugar: 9g (10%)Vitamin A: 34IU (1%)Vitamin C: 4mg (5%)Calcium: 29mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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