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. She is one of the busiest Korean American professionals now. 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, 1/2 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), sesame oil, roasted 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, 1/3 cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) 1/3 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 (laver) 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 kimbap!
Wanna learn these 2 other side dishes?
- Korean rolled omelet side dish It’s called gyeran mal yee (or gyeran mari) in Korean.
- Korean style cucumber pickle recipe It’s called oijangajji in Korean.
Enjoy the recipes!
Sorry Maangchi,
I didn’t look at the first answer you gave me about the rice. It was long ago! thanks
no problem. http://www.maangchi.com/ingredients/black-sweet-rice
Maangchi,
can i find the whole grain rice at the korean market? What do I look for? It looks blackish purple?? Also I wanted to tell you how cute it was to see you making the little lunch boxes and then saying, It’s time to eat! You are a joy to watch, thankyou Maangchi!
lisa
Hi Maangchi,
I just made 4 banchans and they are each so delicious. Thank you so much for the recipe! I used to buy banchan at Korean market already made but it was small portion with big price. I made spinach, seasoned shredded squid, bean sprouts, anchovies and they are sooo good and your recipe is way better, hands down.
You made 4 kinds of side dishes! awesome, you are such a hard worker!
Maangchi,
What kind of rice did you use for the cigarette kim bap? Is that barley rice? It looks really good.
lol, always short grain rice(known as sushi rice). oh, it’s multi-grain rice. Here is the recipe for my multi-grain rice.
How to make rice using a pot:
1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
2. Wash and drain a couple of times and put it in a pot with a thick bottom
3. Pour 2.5 cups of water into the pot and soak it for a few hours and close the lid.
4. Bring the pot to a boil over medium heat for 10 minutes.
5. Open the lid and turn the rice over with a rice scoop or spoon.
6. Simmer it over low heat for another 10 minutes!
Hi Maangchi,
I love seafood and I love spicy food, so this recipes looks delicious! I will try it! I also have a question. What is the name of the song in the video? Its very catchy! Anyway, you recipes are fantastic! Thank you.
The title of the song is Mokro jujeom:목로주점. Jujeom means “bar” in Korean, so it’s Mokro bar. : )
your site always makes me so hungry ^^ this recipe is really good because you also tell us how long it will last in the fridge! it’s helpful if you aren’t used to this food. It would be good also to tell us how long things last in the ingredients section. like hot pepper paste? how long can I keep that?
My hot pepper paste in my fridge has been kept more than 2 months! It’s fermented so it doesn’t go bad.
Maangchi, I made this dish and it is sooo good! I used to buy it but now I can make it anytime I want. All I have to do is make some rice and eat it with kim chi and seaweed rolls. Delicious!
hi maangchi! i really want to try and make the Seasoned dried shredded squid (it looks sooo yummy!) but what can i do, i dont have corn syrup :/ can i replace the corn syrup with something else?
You could use honey or sugar. If you use honey, use less because it’s sweeter than corn syrup.
Oh my God, this is my favorite! I’m glad it lasts for a month because i love it, but my boyfriend hates it. He just fears the squid. :P
lol, eat it secretly. : )
wow looks delicous
ill make this as soon as i have the laver
cool! let me know when you make it.
well my dad,mum,siblings all took it all so had no time to take a picture of it.
its amazing how fast they steal it from me
well thanks for the recipie ill try and send a photo in before my family take it away from me again
Great! I have been anticipating this dish! Bought a pack of shredded cuttlefish last week! Thanks Maangchi! I really love this dish, but never figured out how it was made. ^^
Btw, you really should try Dutch pancakes once, it is really delicious. Maybe you can ask Reinier to make you a instruction video! ~_^ I saw that he’s very good in flipping pancakes (the Dutch way!)
I am glad you were waiting for this recipe! Dutch pancakes, sure I will try out. You must be Reinier’s fan! yes, so am I!
Marvelous! Now i really need to go to the korean grocery store again!
Great and simple recipe, the ‘cigarette gimbap’ idea is great to do with leftover rice from the day before!
haha, you never have enough time to do some cooking from your own culture these days! I saw the photo of you holding 10 pounds of kimchi!
