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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
- 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)
- Soak the squid in cold water for 10-20 minutes. Drain and squeeze out any remaining liquid. Slice any especially large pieces in half.
- Next, whisk together the gochujang, honey, soy sauce, mirim and sesame oil. Add the gochugaru, garlic, ginger and black pepper and whisk again.
- 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.
- Transfer the cooked squid to a serving bowl and garnish with sesame seeds. Ojingeochae bokkeum tastes best served at room temperature.