Home ยป Korean Side Dishes (Banchan) ยป Spicy Dried Squid Strips (Ojingeochae Bokkeum)

Spicy Dried Squid Strips (Ojingeochae Bokkeum)

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!

Korean Spicy Dried Squid Strips | MyKoreanKitchen.com

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.

Stir Fried Dried Squid Strips

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?

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Ingredients for Spicy Dried Squid (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 essential Korean cooking ingredients list!

How To Make Ojingeochae Bokkeum

Stir Fried Dried Squid Strips (Ojingeochae Bokkeum)2

  1. Soak dried squid strips in cold water for 10 minutes. Drain and squeeze water out of the squid strips.
  2. Preheat a skillet over medium-high heat and add the cooking oil. Turn the heat down to medium and then pour in the sauce.
  3. When the sauce is heated, add the dried squid strips. Mix the sauce with the dried squid well.
  4. 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.
  5. Serve.

Stir Fried Dried Squid Strips (Ojingeochae Bokkeum)

How to Store

Refrigerate any leftover in an airtight container and consume within a week for best taste. This dish does not require reheating.

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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 Save
Course: Side dishes
Cuisine: Korean
Keyword: ojingeochae bokkeum, spicy dried squid
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 5 to 7
Calories: 115kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

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

Sauce (mix these in a bowl)

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

Refrigerate any leftover in an airtight container and consume within a week for best taste. This dish does not require reheating.

Nutrition Info (per serving)

Calories: 115kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 614mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Updated on:

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Welcome to my Korean kitchen! Iโ€™m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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