Ojingeochae Muchim

(Spicy Dried Squid Strips)

Ojingeochae is dried squid that’s shredded and processed with seasoning such as sugar and salt. It’s slightly sweet with a hint of saltiness.

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Cut the dried squid strings into shorter lengths with kitchen scissors. Rinse in cold water, and drain. Add water, and cover. Set it aside until softened, flipping over once.

1

In a pan, heat oil, stir in the chili pepper flakes. Remove from the heat when it becomes pasty. Add the gochujang, corn syrup, soy sauce, and minced garlic. Over medium heat, bring the sauce mixture to a boil, stirring well. Turn the heat off, and stir in sesame oil and sesame seeds.

2

Squeeze the excess water from the squid, and toss well with the sauce. The squid will absorb the sauce better if you massage everything together by hand, using a kitchen glove.

3

Keep the leftovers in the fridge. It will keep well for a couple of weeks.

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Enjoy!

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