My Korean KitchenSpicy Dried Squid Strips (Ojingeochae Bokkeum)
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Ingredients
Serves 5- 1 tsp minced garlic
- 2 tsp honey
- 2 tsp soy sauce
- 1 tsp rice wine ((mirin))
- 2 tsp cooking oil (, I used rice bran oil)
- 141 g dried shredded squid ((5 ounces))
- 4 tsp gochujang ((Korean chili paste))
- Some toasted sesame seeds (, optional)
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Steps
- Step 1
Soak dried squid strips in cold water for 10 minutes. Drain and squeeze water out of the squid strips.
- Step 2
Preheat a skillet over medium-high heat and add the cooking oil. Turn the heat down to medium and then pour in the sauce.
- Step 3
When the sauce is heated, add the dried squid strips. Mix the sauce with the dried squid well.
- Step 4
Bring the sauce to a simmer, stirring occasionally. After 20 seconds have passed (or until the sauce nearly disappears), turn off the heat and sprinkle some sesame seeds on top for garnish.
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Soak dried squid strips in cold water for 10 minutes. Drain and squeeze water out of the squid strips.
Source: My Korean Kitchen
