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!

Ingredients

1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (or rice syrup), toasted sesame oil, roasted toasted 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, ⅓ cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) ⅓ cup, 2 tbs toasted 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!

Posted on Wednesday, April 21st, 2010 at 3:10 pm. Last updated on August 10, 2021.
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69 Comments:

  1. Cornelius B. Ecuador joined 12/17 & has 42 comments
    Posted January 5th, 2018 at 9:19 pm | or create a profile.

    Just one question: could I add a little Ginger to it? And if so: how much?

  2. [email protected] Daly City, CA joined 7/17 & has 1 comment
    Posted July 2nd, 2017 at 6:40 pm | or create a profile.

    Instead of rice syrup or corn syrup, can I use honey instead?

  3. ohmyeongju Hong Kong joined 6/11 & has 1 comment
    Posted February 28th, 2017 at 2:40 pm | or create a profile.

    This is one of my favourite banchan. Can pregnant women eat this banchan? Im worried because Im not sure if the dried squid is cooked? Thank you :)

  4. babsie95 Texas joined 1/17 & has 1 comment
    Posted January 31st, 2017 at 1:19 pm | or create a profile.

    I love this!!!
    Do you need to soak and rinse the squid as the package states? or do you just use it as is right out of the package

  5. ChunChiu joined 1/16 & has 1 comment
    Posted January 5th, 2016 at 1:09 pm | or create a profile.

    Hi Maangchi!

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

    Thanks!

  6. Cantevendeal Leeds, United Kingdom joined 12/14 & has 1 comment
    Posted August 25th, 2015 at 3:03 pm | or create a profile.

    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

  7. sketchms joined 8/15 & has 1 comment
    Posted August 11th, 2015 at 3:31 pm | or create a profile.

    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.

  8. IceCool joined 6/15 & has 2 comments
    Posted June 17th, 2015 at 4:36 am | or create a profile.

    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.

  9. kat_ vestal, NY joined 11/12 & has 2 comments
    Posted May 6th, 2014 at 5:47 pm | or create a profile.

    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.

  10. Dagmn26 Kansas joined 3/14 & has 1 comment
    Posted March 28th, 2014 at 6:57 pm | or create a profile.

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

  11. Soul_Reader Norfolk, VA joined 1/14 & has 3 comments
    Posted March 4th, 2014 at 2:10 pm | or create a profile.

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

  12. kailuawahine carson city joined 5/12 & has 1 comment
    Posted February 9th, 2014 at 11:10 pm | or create a profile.

    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.

  13. zipurlip2 USofA joined 7/11 & has 20 comments
    Posted December 4th, 2013 at 10:31 pm | or create a profile.

    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!

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