Sweet and Spicy Ojingeogwi Chae Bokkeum for Side Dishes
A thrifty side dish made by tearing dried squid fins into thin strips and tossing them in a sweet and spicy gochujang sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This economical side dish takes dried squid fins that are often left over, preps them, and lightly tosses them in a sweet and spicy sauce. The key is to turn off the heat once the sauce boils before tossing, so they do not turn hard. Adding a little mayonnaise brings out both a rich, savory flavor and a moist texture.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Julienned squid fins7, 50 g (squid fins, amount)
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Water1 tbsp
- Minced garlic1 tsp
- Sugar1/2 tsp
- Toasted sesame seeds
- I used 7 medium-sized dried squid fins, but if you have large ones, about 5 will do.
- Peel off the skin and tear into thin strips; if they are too salty or tough, soak them in cold water for about 1 to 2 hours and drain the water before using, or steam them in a steamer until tender.
Steps
1. These are medium-sized dried squid fins.
I used 7, but if you have large ones, about 5 should be enough.
2. Peel off the skin and tear into thin strips. The weight after prepping like this is 50g.
If they are too salty or tough, soak them in cold water for about 1 to 2 hours, drain the water, and use them,
or steam them in a steamer until tender before using.
3. Add all the seasoning ingredients except the toasted sesame seeds, let it boil vigorously for a short moment, and turn off the heat.
4. Add the julienned squid fins and toasted sesame seeds...
At this step, adding about 1 tbsp of mayonnaise and tossing together adds richness and moisture.
Mix well so the squid and sauce blend together nicely.
Ppunwife's tips
- At this step, adding about 1 tbsp of mayonnaise and tossing together adds richness and moisture.
- You can also use salty or bland squid bodies or legs this way.
FAQ
How should I prep the squid fins if they are too tough or salty?
Soak them in cold water for about 1 to 2 hours, squeeze out the moisture, or steam them in a steamer until tender before using.
Is there a way to make the stir-fry richer and more moist?
When mixing the squid with the sauce, adding about 1 tbsp of mayonnaise and tossing together makes it tender and savory.
Can I use other parts instead of squid fins?
You can prep dried squid body or legs the same way and stir-fry them in the sauce to serve as a side dish.
