Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes (“doshirak“). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn’t believe how tasty it was when I tasted her ojingeochae muchim because it was much softer than my own stir-fried ojingeochae bokkeum!
Each strip of squid incorporated with the shiny red sauce was so juicy that you could finish your rice easily without drinking water. You wouldn’t even think about kimchi! : )
Kyeong has been living in New York for a long time. A few months ago, I gave her some of my ojingoechae muchim along with some other side dishes. She called me later and said: “The ojingeochae muchim was so delicious! My husband loved it. How did you make it? Please give me the recipe!”
I said, “Aigo! don’t you remember? This recipe is from you!” She did not remember!
Anyway I gave her the recipe over the phone. “1 package of dried squid, ½ cup…”
Later I asked her how her ojingeochae muchim turned out. She said: “It was not tasty as yours. When you post the recipe, please let me know. I should see the video recipe!”
Isn’t it funny? This recipe is one of the simplest recipes that I have. I even don’t cook it but just mix it! I will let her know this recipe is on now. She prefers my video recipe to my spoken recipe with my real voice! Hahaha!
Ingredients
1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (or rice syrup), toasted sesame oil, roasted toasted sesame seeds.
Directions
- Cut 1 pound of dried shredded squid into bite sized pieces and set aside.
- Make seasoning sauce by mixing ½ cup hot pepper paste, 4 cloves minced garlic, ⅓ cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) ⅓ cup, 2 tbs sesame oil in a large bowl with a wooden spoon until it becomes a shiny red sauce.
- Put the squid strips into the seasoning sauce and mix it with a spoon.
- Transfer it in an air-tight container and keep in the refrigerator
You could serve it with rice as side dish. Sprinkle some roasted sesame seeds just before serving.
Let’s prepare a lunchbox with the ojingeochae muchim that we learned today!
Cut a sheet of kim (seaweed) in half with scissors and place a spoonful of rice on it.
Spread thinly, then roll it. Cut into smaller pieces, and you have cigarette gimbap!
Wanna learn these 2 other side dishes?
Korean rolled omelet side dish It’s called gyeran mal yee (or gyeran mari) in Korean.
Enjoy the recipes!
Source: Maangchi
