Recipes

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, 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:

  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, 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.
  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!

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57 Comments:

  1. 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.

  2. 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!

  3. 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?

  4. 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!

  5. 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.

  6. 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!

  7. 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.
    [IMG]http://i1182.photobucket.com/albums/x455/peach071/IMG_1302_zps12f108e4.jpg[/IMG]

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

  8. 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…

  9. 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!

  10. 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?

  11. 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.

  12. 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?

  13. 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!
    Cary

  14. 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!

  15. 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.

  16. Ikkin-bot edmonton My profile page joined 9/10
    Posted May 16th, 2011 at 12:53 am | # |

    I served this side at a dinner party I had tonight and it was a really big hit! I even got the guy who said he didn’t want to try it to try it . . . and then have a serving!

    To see how it went! – http://ikkin-bot.blogspot.com/2011/05/sunday-cooking-sweet-potato.html

  17. Ikkin-bot edmonton My profile page joined 9/10
    Posted May 11th, 2011 at 10:04 am | # |

    Made this last night and it was super easy and very good. Very spicy as well! I had fun making it:

    http://ikkin-bot.blogspot.com/2011/05/cooking-korean-ojingeochae-muchim-spicy.html

  18. nish.raj New Delhi, India My profile page joined 3/11
    Posted March 23rd, 2011 at 10:28 am | # |

    Hmmm! Wow it looks so tempting & delicious!
    I’d try this out for sure. There are 2 questions i wanna ask.

    1. What else can we make with Dried shredded squid (오징어채)

    2. Is it just simple squid or it has any other ingredient too ?

    -N-

  19. leahangel Seattle, WA USA My profile page joined 9/10
    Posted March 4th, 2011 at 1:17 pm | # |

    Wow Reinier made a LOT of food!! Ojingeochae muchim looks so so good, I can’t wait to try it. I have to go to a pot luck party tomorrow, guess what I’m bringing! LOL

  20. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 14th, 2011 at 12:45 am | # |

    I just made this – it is so yummy! The sauce that goes on it is perfect – just spicy enough and sweet enough. Another amazing recipe from Maangchi!

  21. amikurotsuchi jakarta My profile page joined 9/10
    Posted October 17th, 2010 at 12:46 pm | # |

    Hi Maangchi! i simply love this recipe:) i just want to let you know that
    tonight i ran out on the dried squid.. so i experimented a bit using dried fish fillet and oh..it is just as good!! yay.. but here in asia there are lots of dried fish fillet varieties. I used the one that is unsalted and it looks like shredded paper.

  22. hellokitty08 My profile page joined 5/10
    Posted October 14th, 2010 at 5:43 pm | # |

    i just made this, IT’S SOOO GOOOOD!!! thank you for making all the recipes. you’re a lifesaver.

  23. CharityS My profile page joined 10/10
    Posted October 7th, 2010 at 7:57 pm | # |

    Thank you so much for the Ojingeochae muchim recipe. I have been purchasing this already made at a local Korean market. I just love the stuff. This recipe tasted just like the Ojingeochae muchim that I buy, and this cost me just a fraction of the cost to make. Thanks so much again.

    • Maangchi New York City My profile page joined 8/08
      Posted October 9th, 2010 at 3:49 pm | # |

      “I have been purchasing this already made at a local Korean market” great! Now you can enjoy this easy recipe forever! : )

  24. peonygirl portland, oregon My profile page joined 8/09
    Posted August 17th, 2010 at 2:42 am | # |

    Sorry Maangchi,
    I didn’t look at the first answer you gave me about the rice. It was long ago! thanks

  25. peonygirl portland, oregon My profile page joined 8/09
    Posted August 17th, 2010 at 2:40 am | # |

    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

  26. hokulia San Clemente, CA My profile page joined 7/10
    Posted July 18th, 2010 at 8:20 pm | # |

    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.

  27. peonygirl portland, oregon My profile page joined 8/09
    Posted June 24th, 2010 at 5:11 pm | # |

    Maangchi,
    What kind of rice did you use for the cigarette kim bap? Is that barley rice? It looks really good.

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2010 at 5:27 pm | # |

      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!

  28. koreanfoodfan32 My profile page joined 5/10
    Posted June 22nd, 2010 at 10:26 pm | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2010 at 5:30 pm | # |

      The title of the song is Mokro jujeom:목로주점. Jujeom means “bar” in Korean, so it’s Mokro bar. : )

  29. smalaniz claremont, CA My profile page joined 5/10
    Posted June 6th, 2010 at 6:25 pm | # |

    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?

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:09 am | # |

      My hot pepper paste in my fridge has been kept more than 2 months! It’s fermented so it doesn’t go bad.

  30. peonygirl portland, oregon My profile page joined 8/09
    Posted May 27th, 2010 at 1:22 am | # |

    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!

  31. monicalt My profile page joined 5/10
    Posted May 3rd, 2010 at 12:47 pm | # |

    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?

    • Maangchi New York City My profile page joined 8/08
      Posted May 3rd, 2010 at 4:05 pm | # |

      You could use honey or sugar. If you use honey, use less because it’s sweeter than corn syrup.

  32. Casey New Jersey My profile page joined 4/10
    Posted April 22nd, 2010 at 9:22 am | # |

    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

  33. some1unknown australia My profile page joined 12/09
    Posted April 22nd, 2010 at 2:13 am | # |

    wow looks delicous
    ill make this as soon as i have the laver

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2010 at 6:25 pm | # |

      cool! let me know when you make it.

      • some1unknown australia My profile page joined 12/09
        Posted May 3rd, 2010 at 4:12 am | # |

        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

  34. Jessepez New Delhi, India My profile page joined 4/10
    Posted April 21st, 2010 at 11:13 pm | # |

    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!)

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2010 at 6:27 pm | # |

      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!

  35. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted April 21st, 2010 at 4:47 pm | # |

    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!


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