korean dried squid (ojingo chae bokkeum)
Recipe type: fish
  • approximately 6 ounces (170 g) dried squid strips (I found this at my local Korean market; usually it's in the refrigerated section.)
  • 2 teaspoons vegetable oil
  • 4 teaspoons gochujang (Korean red chili paste)
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoons minced garlic (I have omitted this at times because the chili paste is also garlicky)
  • 1 teaspoons rice wine
  1. Soak the dried squid strips in cold water for about 10 minutes. Drain the water and gently squeeze water from the squid strips.
  2. Mix the gochujang, soy sauce, honey, garlic, and rice wine in a small bowl. Set aside.
  3. Heat a wide pan (or wok) for 15 seconds on high heat and add the vegetable oil.
  4. Turn the heat down to medium heat and add the sauce.
  5. When the sauce is heated, add the squid and mix well to combine.
  6. Simmer it for about 20 seconds, until the sauce cooks down and is almost gone.
  7. Sprinkle roasted sesame seeds on top (I used black sesame seeds). Makes 6 side dishes (or 3 for me).
Recipe by story of a kitchen at https://www.storyofakitchen.com/fish-recipes/korean-dried-squid/