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Spicy Dried Squid Strips (Ojingeochae Bokkeum)

Spicy and addictive Korean dried squid recipe!

Korean Spicy Dried Squid Strips | MyKoreanKitchen.com

Have you had these slightly spicy, chewy and sweet stir fried dried squid strips (Ojingeochae Bokkeum, 오징어채 볶음) before?

I remember when I was in primary school, I shared my lunch with other friends. The lunch box usually consisted of steamed rice, a couple of side dishes, and sometimes soup as well. Sharing your lunch box with friends mean sharing various side dishes with each other, so we can have more variety of food.

One day, I tasted these stir fried dried squid strips from one of my friend’s lunch box and it was so delicious. After school, I had to mention about this food to my mom and also asked if she can make some for my lunch box as well.

I don’t know what it is so special about this side dish but I am sure every kid loves it. I have to say it is very morish too.

Stir Fried Dried Squid Strips

(AU$4.10 – available at a Korean grocery shop )

By the way, plain dried squid strips are often served as a drinking snack, especially with some beer at a bar in Korea. However I prefer to have this as a side dish with rice. I love the sweet and spicy taste. Do you?

P.S. If you like this recipe, you might also like to try my Korean fish jerky recipe.

Ingredients for Korean Spicy Squid Side Dish (Serves 5 to 7)

Main

Sauce (mix these in a bowl)

* 1 Tbsp = 15 ml

** If you want to learn about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Dried Squid / Dried Cuttlefish                                                    

Stir Fried Dried Squid Strips (Ojingeochae Bokkeum)2

  1. Soak the dried squid strips in cold water for about 10 minutes.
  2. Drain the water and squeeze the water out from the squid strips.
  3. Pre heat the wok for 10 seconds on high heat and add the vegetable oil.
  4. Turn the heat down to medium heat and add the sauce.
  5. When the sauce is heated, add the dried squid strips. Mix the sauce and the dried squid strips well.
  6. Simmer it for about 20 seconds (or until the sauce nearly disappears). Turn the heat off.
  7. Serve it on a plate (you can sprinkle some roasted sesame seeds on top).

Stir Fried Dried Squid Strips (Ojingeochae Bokkeum)3


Korean Spicy Dried Squid Strips | MyKoreanKitchen.com

Spicy Dried Squid Strips (Ojingeochae Bokkeum)

Quick, easy and addictive Korean spicy dried squid recipe
5 from 3 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 5 to 7
Calories: 56kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 141 g dried squid strips (5 ounces)
  • 2 tsp vegetable oil , I used rice bran oil
  • Some toasted sesame seeds , optional

Sauce (mix these in a bowl)

Instructions

  • Soak the dried squid strips in cold water for about 10 minutes.
  • Drain the water and squeeze the water out from the squid strips.
  • Pre heat the wok for 10 seconds on high heat and add the vegetable oil.
  • Turn the heat down to medium heat and add the sauce.
  • When the sauce is heated, add the dried squid strips. Mix the sauce and the dried squid strips well.
  • Simmer it for about 20 seconds (or until the sauce nearly disappears). Turn the heat off.
  • Serve it on a plate (you can sprinkle some roasted sesame seeds on top).

Nutrition

Calories: 56kcal | Carbohydrates: 4g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 147mg | Potassium: 84mg | Sugar: 2g | Vitamin C: 2.1mg | Calcium: 9mg | Iron: 0.3mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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28 thoughts on “Spicy Dried Squid Strips (Ojingeochae Bokkeum)”

    • Hi Sierra, It should be ok for 3-5 days (max). I don’t think it goes bad if stored any longer, it just doesn’t taste nicer. There might be some water building up in the bottom of the container as well (even though it is a sealed container).

  1. Very expensive side dish…cuttle fish sold plain is affordable as a snack out of the bag. But with it flavored, becomes a expensive dish to crave for. I lived in Honolulu and bought it at Aloha stadium swap meet..sold cheaper/more reasonable and affordable to stock up (refrigerated) and yum yummy made soooo perfect. I since moved to Hilo and it’s even more costly here, and I can’t afford those prices…and the taste is not as good. I will try your recipe and will make adjustments to my taste buds. Will send my review later when done fixing it. I hope it comes out perfect, maybe I’ll sell it at our swap meet here (LOL) 🙂 … they don’t do it here. Thank you for sharing!

  2. I made this today (using a spicy sauce recipe I found on another site) with a bag of dried squid I’ve had for months but I no idea what to do with. Tasty!!! I think I’ll need to soak the squid a lot longer to make it easier to chew, but the taste was awesome! Kept snacking on it even after I was full from lunch. Thanks!

  3. Does anyone know a web-site for more banchan recipies? I love all the side dishes, but have no idea what they are or how to make them?

  4. Thanks for the recipe! Now I know what I ate last night for dinner :o).
    We’re on Hawaii right now and I’m addicted to the fresh fish counter at the supermarket. So many things we don’t have in Germany and I’m not afraid to try anything here. So last night I picked some dried taegu (not knowing what taegu is), some spicy ahi poke and a variety of sushi. I love all asian food, although it’s sometimes very surprising an unusual for German taste. Maybe I can get dried taegu at home, then I will try your recipe.

  5. i love this stuff. i didn’t realize it was cooked. i just eat the stuff my mom makes and i thought it was just mixed together! live and learn. 🙂

  6. I absolutely love this side dish and have been searching all over for the recipe. I have my own recipe but i like to find the proper way to prepare it.

    I usually buy the premade from K Market but they are so expensive……

    Now i got to run to a Korean supermarket to buy a whole bag and make my own…..thanks for sharing

  7. i found the strips sue thanks! i love this so addicting. i eat this for my case of the munchies. hahhaa cant believe how much i can eat while watching tv. yum

  8. Great recipe!!! Keep adding more Banchan recipes to your site. I wanted to ask since I have not seen it yet added to your site if you can add a new section~ for premade, pre-prepared foods that you can cook ahead and store in the freezer. It seems like many dishes are cooked and eaten the same night. It can be hard to cook a new meal every night. Just wanted to ask if you can share in tips for storage and freezing.

  9. Taegu is something you can find in Korean markets and restaurants in Hawaii. I think it is cuttlefish that is cooked with a sweet chili sauce and it gets kind of sticky, but it is really good with rice and bulgogi.

  10. I have a different way of making it…

    Korean StirFry Cuttlefish

    Ingredients:

    • cuttlefish (8.oz)
    • Olive Oil 1 or 2 Tbsp.
    • Hot Pepper Paste 4 Tbsp.
    • Hot Pepper Powder 1 tsp.
    • Corn Syrup ¾ Cup
    • Chopped Garlic 1 Tbsp.
    • White Sesame 2 tsp.
    • Sugar 2 or 3 Tbsp.

    Read On… »

    Instructions:

    1) Cut Strands of Cuttlefish
    into 5-6 cm sections.
    Rinse cut portion in a bowl of water.
    Then drain and let it Stand.

    2) Add some Cooking Oil to a large
    frying pan and stir-fry with low heat.

    3) Place rinsed Cuttlefish into frying pan
    and stir-fry with medium heat.

    4) While stir-frying, add the
    above ingredients as noted:

    Korean Hot Pepper Paste &
    Hot Pepper Powder, Corn Syrup,
    Sugar, Chopped Garlic, &
    Roasted Sesame Seed; change to
    low heat., mix thoroughly until
    you may serve & turn off heat.

    (Cover the Frying Pan
    stew ‘til you like the taste of it;
    now done, ready to serve)

    ps. this is actually from the back of the packaging..
    and I add my own little method at the end.

  11. Recently I went to a korean supermarket and saw the dried squid strips. I did not buy it coz I don’t know how to cook it. I always thought dried squid is eaten as a snack. At least, I’ve eaten them straight from the package before. I need to make a trip to the supermarket again.

  12. thank you thank you thank you. This is so simple, but I have messed it up so many times! (cooking too long, too much honey, etc.)
    I also love 멸치 cooked this way. My neighbour adds walnuts to hers. Mmm…delish!

  13. wow, thanks for sharing this recipe! I love this sweet and spicy squid strips. But I seldom see them at the store nor restaurants these days.

  14. Thanks for this! I love these little squid strips, but haven’t seen a recipe for them. Can’t wait to make this, it’s one of my favorite banchan’s.

  15. Hehehe, my family LOOOVE this – when my brother feels lazy and there’s not many banchan in the fridge, he’ll just mix this with his rice and add a fried egg for a quick meal 😉

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