Korean food photos

Seasoned dried squid

ojingeochaemuchim

spicy squid

I make ojingeochae muchim and keep it in the fridge. it’s a good side dish and will keep for a long time if kept refrigerated. We call this kind of side dish mitbanchan (밑반찬), which means a basic side dish we keep on hand to be ready to be served at any time.

The recipe is here! 

One Comment:

  1. Krynauw Otto Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted December 5th, 2013 at 3:19 am | # |

    Wow wow, looks so good! :)


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