Ojingochae Muchim

Name: Ojingochae Muchim (Spicy Dried Squid)
Yield: Serves 8 to 10
Cuisine: Korean
Ingredients: 1 pound (455 g) dried squid (see Note); 2 tablespoons honey or rice syrup; ⅓ cup (75 ml) grapeseed or olive oil; ½ cup (120 ml) gochujang; 1 tablespoon soy sauce; 1 tablespoon packed brown sugar; Gochugaru, for garnish; 1 tablespoon minced garlic; 1 tablespoon sesame oil; Toasted sesame seeds, for garnish

Spicy Dried Squid

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

The New York Times called this banchan “a time release of flavor.” It hits all the right notes: sweet, spicy, salty, and a little chewy.

Ingredients

1 pound (455 g) dried squid (see Note)
½ cup (

Asia
Korea
Starter
Side dish
Pescatarian

Method

Cut the dried squid into bite-size pieces with kitchen shears into a mixing bowl (see Note).
Add the gochujang, garlic, grapeseed oil, soy sauce, sesame oil, honey, and brown sugar to a small saucepan over medium heat. Cook, stirring often, until the sugar melts and the ingredients are well incorporated, a minute or