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
Ingredients
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2 cups
dried shredded squid
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2 teaspoons
gochujang (???), Korean hot pepper paste
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1 teaspoon
honey
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1 teaspoon
soy sauce
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2 teaspoons
cooking wine (Korean: mirim, ??; Japanese: mirin)
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1/2 teaspoon
sesame oil
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1 teaspoon
gochugaru (????), Korean hot pepper flakes
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1.5 teaspoons
very finely minced garlic
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1 pinch
ginger powder
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1 tablespoon
vegetable oil
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1 teaspoon
toasted sesame seeds (optional)
Directions
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Soak the squid in cold water for 10-20 minutes. Drain and squeeze out any remaining liquid. Slice any especially large pieces in half.
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Next, whisk together the gochujang, honey, soy sauce, mirim and sesame oil. Add the gochugaru, garlic, ginger and black pepper and whisk again.
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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.
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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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