Crunchy squid threads

Today I’m going to introduce you to a very easy but incredibly addictive side dish. If you love anything a little salty like the sea a little and stinky like squid, you’ll fall in love with ojingeo-silchae-bokkeum (오징어실채볶음), or crunchy squid threads. It’s tastes sweet, crunchy, and a little salty, and once you start eating it, it’s hard to stop!

It’s a very popular side dish for children’s lunch boxes in Korea, and it’s also a great drinking snack, and goes well with beer. As I mention in the video, it was considered a rare treat when I was growing up, and I couldn’t get enough of it. Now I can have it any time I like, and I always get tons of compliments on this simple dish when I serve it to guests.

It’s so simple to make! But so tasty and addicting.

If you have a large Korean store in your area, you might have seen crunchy squid threads sold on the shelf, pre-made and prepackaged. It’s pretty good, but kind of expensive for a frugal cook like me and you. : ) Besides, we can make it better! Instead, buy some dried squid threads and make your own in 5 minutes!

Enjoy the recipe! Let me know if you make it!

Ingredients:

• ½ pound (226 grams) dried squid threads (ojingeo-silchae), cut into bite size pieces
• 2 cloves minced garlic
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons white or brown sugar
• 1 tablespoon sesame seeds

Directions:

1. Heat up a large pan over medium heat. Add the vegetable oil and garlic and stir fry until fragrant.
2. Add the squid threads and mix and stir with a wooden spoon and a pair of tongs for a few minutes, until the squid turns a little crunchy and shiny all over.
3. Add the soy sauce and sugar and keep mixing and stirring until the sugar is melted and the squid turns a little curly.
4. Remove from the heat and sprinkle with the sesame seeds.
5. Serve as a side dish for rice or with beer. You can keep it in the fridge for up to 1 month.