Photograph of the finished Ojingeochae bokkeum

Korea · Mực khô xào cay Ojingeochae

Ojingeochae bokkeum

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shredded dried squid Shredded dried squid 240 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 100 g
  • Photograph of Honey Honey 60 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 20 g
  • Photograph of Japanese mayonnaise Japanese mayonnaise 60 g

Method

  1. 1 Tear the dried squid into bite-sized strips and steam quickly for 2 minutes until tender.
  2. 2 Mix the squid with a little mayonnaise; this is a trick to keep the squid tender after it cools down.
  3. 3 Sauté minced garlic in sesame oil until fragrant, then reduce the heat to very low.
  4. 4 Add gochujang chili paste and honey, stir until the sauce melts, being careful not to burn.
  5. 5 Turn off the heat before adding the squid, stir well, and sprinkle with roasted sesame seeds.
Start cooking