Make Ahead

Spicy Lunchbox Squid (??????)

October 18, 2013
1 Ratings
  • Serves 4
Author Notes

Piquant, healthy, colorful and tasting clean like the sea, the Korean dish ojingeochae bokkeum (??????) properly translates to stir-fried dried squid. However, we’re calling it Spicy Lunchbox Squid since this portable seafood delight is typically found in Korean lunchboxes (doshirak; ??? ). Outside of Korea you’re more likely to enjoy ojingeochae bokkeum as banchan (??), one of the many small dishes presented at the beginning of a Korean meal. —500 Tasty Sandwiches

What You'll Need
  • 2 cups dried shredded squid
  • 2 teaspoons gochujang (???), Korean hot pepper paste
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 2 teaspoons cooking wine (Korean: mirim, ??; Japanese: mirin)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon gochugaru (????), Korean hot pepper flakes
  • 1.5 teaspoons very finely minced garlic
  • 1 pinch ginger powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame seeds (optional)
  1. Soak the squid in cold water for 10-20 minutes. Drain and squeeze out any remaining liquid. Slice any especially large pieces in half.
  2. Next, whisk together the gochujang, honey, soy sauce, mirim and sesame oil. Add the gochugaru, garlic, ginger and black pepper and whisk again.
  3. Heat the oil in a small pan over high heat (use more oil if you don’t have a small pan). When the oil is hot, reduce the heat to medium and add the sauce ingredients. After a few seconds add the drained squid, reduce the heat to medium-low and cook for 5 minutes, stirring constantly to ensure each strand of squid is coated in the sauce.
  4. Transfer the cooked squid to a serving bowl and garnish with sesame seeds. Ojingeochae bokkeum tastes best served at room temperature.

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