Seasoned dried shredded squid

Ojingeochae-muchim 오징어채무침

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. 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, ½ 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!


1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (or rice syrup), sesame oil, roasted sesame seeds.


  1. Cut 1 pound of dried shredded squid into bite sized pieces and set aside.
  2. Make seasoning sauce by mixing ½ cup hot pepper paste, 4 cloves minced garlic, ⅓ cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) ⅓ cup, 2 tbs sesame oil in a large bowl with a wooden spoon until it becomes a shiny red sauce.
  3. Put the squid strips into the seasoning sauce and mix it with a spoon.

  4. 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 (seaweed) 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 gimbap!

Wanna learn these 2 other side dishes?
Korean rolled omelet side dish It’s called gyeran mal yee (or gyeran mari) in Korean.
Enjoy the recipes!




  1. ChunChiu My profile page joined 1/16
    Posted January 5th, 2016 at 1:09 pm | # |

    Hi Maangchi!

    Just wondering how long this dish will last in the fridge?


  2. Cantevendeal Leeds, United Kingdom My profile page joined 12/14
    Posted August 25th, 2015 at 3:03 pm | # |

    I live in the UK and I can’t find anywhere that sells dried squid online, there are no Korean shops near me either! Help! Does anyone know where I can buy this? Thanks x

  3. sketchms My profile page joined 8/15
    Posted August 11th, 2015 at 3:31 pm | # |

    My husband loves this but, has new limits to his sugar and spice consumption. Thanks to this recipe with a few modification, he was able to enjoy this yesterday. I reduced the hot pepper paste, subbed the corn syrup with half Sugar-free Honey and Sugar-free Maple Syrup. My family loved it.

  4. IceCool My profile page joined 6/15
    Posted June 17th, 2015 at 4:36 am | # |

    This stuff is really addictive, I’ve to stop myself before I finish the whole batch in one sitting! Good quality shredded squid is a bit harder to find here and a small amount is already not cheap. Hence I tried what another person used: dried fish fillet strips (looks like paper cut using a straight-cut shredder). Sometimes it’s marked as dried cod fillet snack but I seriously doubt there is any cod in it. It’s originally a bit hard & dry but the sauce helps to soften it up, ok as a cheaper substitute though the squid would be a lot more delicious and fragrant.
    As an experiment, I tried adding other ingredients to two portions: one with fresh lemon juice and the other with minced fresh ginger. Wow, it was really a taste sensation! The lemon version was refreshing & helped to balance out the sweetness. The fresh ginger version matched the minced garlic & chilli paste perfectly to bring the savoriness up to totally another level; those 3 ingredients were practically harmonizing in my mouth!
    I used rice syrup instead of corn syrup as I think it’s tastier and also reduced the amount of oil as I don’t like too oily stuff. I did try adding mayo as suggested by others but personally didn’t like the final taste. One good thing about making your own food is being able to fully control the seasoning like reducing the spiciness if your family members can’t take the heat.

  5. kat_ vestal, NY My profile page joined 11/12
    Posted May 6th, 2014 at 5:47 pm | # |

    I got a pointer from korean ajuma and she said to add a little mayo to it and it becomes softer. and i did and its was delicious and squid became soft and chewy. my family absolutely loves it. i makes it almost every week.

  6. Dagmn26 Kansas My profile page joined 3/14
    Posted March 28th, 2014 at 6:57 pm | # |

    Greetings! Just made my first batch, plan to have it with rice this evening. Thanks for the great recipe!

  7. Soul_Reader Norfolk, VA My profile page joined 1/14
    Posted March 4th, 2014 at 2:10 pm | # |

    Sorry, this may be a really stupid question, but… am I supposed to eat this warm or cold?

  8. kailuawahine carson city My profile page joined 5/12
    Posted February 9th, 2014 at 11:10 pm | # |

    Maangchi. If I make this fresh my self. Will it be ok if I mailed it to a friend. I have a friend who lives in Arizona and he can not get this any where. Will it last in the mail for a few days. Or should should I send him the ingredients to make it. Thank you for all you do. I make this but I use honey instead. It comes out good. That is the way I have done it years ago.

    • Maangchi New York City My profile page joined 8/08
      Posted February 9th, 2014 at 11:16 pm | # |

      ” Will it last in the mail for a few days.” yes, you can mail your seasoned squid. Once your friend gets it, he should put it in the fridge and keep it in the fridge up to 1 month. Good choice!

  9. zipurlip2 USofA My profile page joined 7/11
    Posted December 4th, 2013 at 10:31 pm | # |

    We eat something called ‘taegu’, a Korean side -dish that looks very much like your ‘ojingeochae muchim’ and much, much easier to spell! Maybe it’s the same thing from a different region? Anyway, I’m so happy to have this recipe, thank you so much. What are some of the names ‘chili pepper paste’ is sold as? I see quite a few, but they seem to be combined w/garlic and other spices. Yours seem very plain. Thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted December 5th, 2013 at 5:53 pm | # |

      taegu sounds like the fish named daegu in Korean. It’s cod fish. yes, you can replace squid with dried and shredded cod. It should be called daegumuchim then.

  10. Zulumom Concord, CA My profile page joined 9/13
    Posted October 15th, 2013 at 8:52 pm | # |

    All right…you twisted my arm so I went ahead and bought some rice syrup today along with the seasoned dried squid. Wow…this was so moist and soft, I never knew this dish could be so good! I ate it with Sogogi moogook (your recipe of course) and brown rice. I’m going to share with my friend who’s been asking about this dish too. This is the best recipe using Ogingeochae!!!! Thank you, Maangchi!

  11. peach07 san jose, ca My profile page joined 2/13
    Posted February 22nd, 2013 at 8:31 pm | # |

    thank you sis , i just make this snack, my family love it, thank you so much.

    can i share this recipe to all my friend?. thank you so much.

  12. kimmy09zy cebu My profile page joined 12/12
    Posted December 27th, 2012 at 3:27 am | # |

    ive tried cooking this Seasoned dried shredded squid but i use mayonnaise mix with ho paper paste..

    can u give me other ingredients in this food..i think this is very expensive..thank you…

  13. Kachie520 Vancouver, Canada My profile page joined 6/12
    Posted October 18th, 2012 at 1:30 pm | # |

    Hi Maangchi, I’ve just made a lot of Ojingeochae muchim! It’s so easy to make and delicious, too!!! Thank you!

  14. dolcemaddalena Montreal, Canada My profile page joined 11/10
    Posted September 19th, 2012 at 4:00 pm | # |

    Hi Maangchi,

    I want to ask if it is at all possible to substitute all your recipes that use corn syrup or rice syrup with maple syrup?

  15. Chell Canada My profile page joined 1/12
    Posted January 27th, 2012 at 1:48 pm | # |

    I love this recipe! My best friend is Korean, and back in high school I used to go over to her house all the time. Her uncle, who just come over to Canada from Korea, lived with her. He used to make food for us every time I came over, and this was by far my favourite thing he made. Now I can make it for myself! I’m so excited.

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2012 at 4:11 pm | # |

      I’m very happy to hear that! If you can cook for yourself, your life is very easy. That’s what I think. Homemade food is delicious and healthy.

  16. She-Ryn Malaysia My profile page joined 12/11
    Posted January 3rd, 2012 at 9:16 am | # |

    can u tell me how to cook the purple color rice?

  17. sjquicksilver San Jose, CA My profile page joined 10/11
    Posted November 4th, 2011 at 5:23 pm | # |

    Maangchi, you have a most excellent cooking site! I’ve already made your easy kimchi and cubed radish kimchi dishes and they turned out flawlessly. I didn’t read the instructions, I just watched and listened to you on your videos and did what you did. How easy can that be?!

    Anyway, my most humble request is to ask if you could please post a video or add the recipe for ojingeochae bokkeum? I know you say this version is more soft than when you stir-fry, but I love the stir-fried version for its chewiness and stickiness! Would it be possible to stir-fry this version?

    Thanks you for all your hard work!

  18. Christineho Maryland, USA My profile page joined 7/11
    Posted July 26th, 2011 at 8:03 pm | # |

    Hi Maangchi!
    My name is Christine and I just made this banchan and it’s sooo good! I recently got married and am learning to cook for my husband, we are both Korean Americans. I’m so excited for him to eat it tonight!
    Thank you soo much, I’m a big fan. I feel so confident cooking Korean food because of your website!

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2011 at 6:03 pm | # |

      Great news! ” I feel so confident cooking Korean food..” That makes me really happy~!

  19. sbarba2 Baltimore, MD USA My profile page joined 5/09
    Posted June 22nd, 2011 at 11:50 pm | # |

    Mmmmm so good! Probably my favorite banchan. Even without the sauce dried squid is so good.

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