Ojingochae Muchim

Spicy Dried Squid

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Korean Home Cooking: Classic and Modern Recipes

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.


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


  1. Cut the dried squid into bite-size pieces with kitchen shears into a mixing bowl (see Note).
  2. 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