Ojingeochae muchim
Ojingeochae muchim, from above
Non vegKorea

Ojingeochae muchim

Chewy dried squid strips in a sticky sweet chilli glaze. Lunchbox legend.

15 minTime
12 gProtein each
mediumSpice
Jinmichae2 chapters · 1 min read

Make it your way

Grandma's wayDried shredded squid in a sweet gochujang glaze.
The original
117kcalsame
12 gproteinsame
0 gfibresame
15minutessame

Ojingeochae muchim.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Dried shredded squid150 g dried shredded squid
Gochujang2 tbsp
Honey1 tbsp (or rice syrup)
Sugar1 tsp
Soy sauce1 tsp
Garlic1 clove, grated
Sesame oil2 tsp
Sesame seeds1½ tsp
Water1 tbsp

Method

4 steps
  1. 1Snip the squid into bite size lengths and rinse briefly in warm water, then squeeze dry.
  2. 2Warm gochujang, honey, sugar, soy, garlic and water in a pan until it bubbles.
  3. 3Turn off the heat, add the squid and toss until coated.
  4. 4Add sesame oil and seeds and toss again.
Serve it like this

Serve in a small bowl at room temperature with rice and soup; it keeps for a week chilled.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Ojingeochae muchim: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kimchi fried rice20 min
Bread or rice Methi thepla40 min
With a main Mul naengmyeon90 min
With a main Bibim guksu20 min
On the side Kongnamul guk20 min
On the side Gim muchim8 min
To drink Boricha25 min
Sign up to send it to your cook