Try this spicy dried squid recipe – Ojingeochae Bokkeum at home! It is one of the most popular Korean side dishes. It’s slightly spicy and savory, but also sweet. It has an addictive quality that keeps you coming back for more. It’s also very easy to make in 15 minutes!
Have you had these slightly spicy, sweet and chewy stir fried dried squid before?
One of my friends in primary school introduced me to these spicy dried squid, which she had in her lunchbox. I loved them so much I asked my mom to make some for me too. Oh! the good old times.
What is Ojingeochae Bokkeum
Ojingeochae bokkeum (오징어채 볶음) is a very popular side dish with a spicy, sweet and savory taste.
Instead of using fresh squid like other Korean dishes, dried shredded squid known as “ojingeo-chae (오징어채)” or “jinmi-chae (진미채)” is used, which gives ojingeochae bokkeum its special texture. The flavor comes from gochujang-based sauce and it is addictively delicious.
Ojingeochae bokkeum is great addition to any Korean meal and it’s especially popular with children who like the taste and texture.
On a side note, dried squid (cuttlefish snack) is often served as an alcoholic drink snack on its own. It has a subtle sweet and salty taste but I prefer to have them as a side dish with rice! What about you?
Other Recipes You Might Like
If you like this recipe, you might also like to try my recipes below.
Ingredients for Spicy Dried Squid (Serves 5 to 7)
Main
- 141g /5 ounces dried squid strips
- 2 tsp cooking oil (I used rice bran oil)
- (Optional) toasted sesame seeds
Sauce (mix these in a bowl)
- 4 tsp gochujang (Korean chili paste)
- 2 tsp soy sauce, regular
- 2 tsp honey
- 1 tsp minced garlic
- 1 tsp rice wine (mirin)
* 1 Tbsp = 15 ml
** If you want to learn about Korean ingredients, check my essential Korean cooking ingredients list!
How To Make Ojingeochae Bokkeum
- Soak dried squid strips in cold water for 10 minutes. Drain and squeeze water out of the squid strips.
- Preheat a skillet over medium-high heat and add the cooking oil. Turn the heat down to medium and then pour in the sauce.
- When the sauce is heated, add the dried squid strips. Mix the sauce with the dried squid well.
- Bring the sauce to a simmer, stirring occasionally. After 20 seconds have passed (or until the sauce nearly disappears), turn off the heat and sprinkle some sesame seeds on top for garnish.
- Serve.
How to Store
Refrigerate any leftover in an airtight container and consume within a week for best taste. This dish does not require reheating.
Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Spicy Dried Squid Strips (Ojingeochae Bokkeum)
Ingredients
Main
- 141 g dried shredded squid (5 ounces)
- 2 tsp cooking oil , I used rice bran oil
- Some toasted sesame seeds , optional
Instructions
- Soak dried squid strips in cold water for 10 minutes. Drain and squeeze water out of the squid strips.
- Preheat a skillet over medium-high heat and add the cooking oil. Turn the heat down to medium and then pour in the sauce.
- When the sauce is heated, add the dried squid strips. Mix the sauce with the dried squid well.
- Bring the sauce to a simmer, stirring occasionally. After 20 seconds have passed (or until the sauce nearly disappears), turn off the heat and sprinkle some sesame seeds on top for garnish.
- Serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
