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
dried shredded squid
gochujang (???), Korean hot pepper paste
gochugaru (????), Korean hot pepper flakes
very finely minced garlic
toasted sesame seeds (optional)
In This Recipe
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.