Spicy Dried Squid

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

Ojingochae Muchim

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
Side dish
Starter
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