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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70 Comments:

  1. Zulumom Concord, CA joined 9/13 & has 35 comments
    Posted October 15th, 2013 at 8:52 pm | or create a profile.

    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!

  2. peach07 san jose, ca joined 2/13 & has 1 comment
    Posted February 22nd, 2013 at 8:31 pm | or create a profile.

    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.

  3. kimmy09zy cebu joined 12/12 & has 1 comment
    Posted December 27th, 2012 at 3:27 am | or create a profile.

    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…

  4. Kachie520 Vancouver, Canada joined 6/12 & has 5 comments
    Posted October 18th, 2012 at 1:30 pm | or create a profile.

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

  5. dolcemaddalena Montreal, Canada joined 11/10 & has 1 comment
    Posted September 19th, 2012 at 4:00 pm | or create a profile.

    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?

  6. Chell Canada joined 1/12 & has 1 comment
    Posted January 27th, 2012 at 1:48 pm | or create a profile.

    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.

  7. She-Ryn Malaysia joined 12/11 & has 10 comments
    Posted January 3rd, 2012 at 9:16 am | or create a profile.

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

  8. sjquicksilver San Jose, CA joined 10/11 & has 2 comments
    Posted November 4th, 2011 at 5:23 pm | or create a profile.

    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

  9. Christineho Maryland, USA joined 7/11 & has 1 comment
    Posted July 26th, 2011 at 8:03 pm | or create a profile.

    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!

  10. sbarba2 Baltimore, MD USA joined 5/09 & has 1 comment
    Posted June 22nd, 2011 at 11:50 pm | or create a profile.

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

  11. Ikkin-bot edmonton joined 9/10 & has 27 comments
    Posted May 16th, 2011 at 12:53 am | or create a profile.

    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

  12. Ikkin-bot edmonton joined 9/10 & has 27 comments
    Posted May 11th, 2011 at 10:04 am | or create a profile.

    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

  13. nish.raj New Delhi, India joined 3/11 & has 2 comments
    Posted March 23rd, 2011 at 10:28 am | or create a profile.

    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-

  14. leahangel Seattle, WA USA joined 9/10 & has 24 comments
    Posted March 4th, 2011 at 1:17 pm | or create a profile.

    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

  15. JamieF New Zealand joined 1/11 & has 120 comments
    Posted February 14th, 2011 at 12:45 am | or create a profile.

    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!

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