Korean Spicy Dried Squid is a sweet, spicy, and savory side dish that you can make in 15 minutes! It is the perfect munchies for beer or a side dish for your bento box!
When I was growing up, Ojingeochae Muchim was one of my favorite snacks. It was honestly so good, I always thought it was magical. You know when you’re a kid and you’re just out there begging your mom to make you your favorite food?? And when they do make it, you always wonder, “How did she make that???”
Now that I am a chef, the mystery is gone. The good thing is, I discovered how simple and easy this was to make. The best part is that I can share what I know with you guys. I’m also so excited for my son to grow up so I can share this with him. I really hope he loves this as much as I do!
What is Dried Squid??
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
Dried squid is also called Ojingeochae (meaning julienned squid) or Jinmichae (meaning tasty squid) in Korean. From there, you know that in the process of drying, it has been stripped and seasoned. Usually, it would have a stronger scent and flavor than fresh squid. Its texture is a bit chewy just like jerky.
This Korean spicy dried squid recipe is perfect as a snack to munch on while drinking beer with friends. You can also include this in a dosirak (a Korean bento box) as a side dish. Both kids and adults will love this, just in very different ways. Kakakakaka~
Other side dishes you will also love:
- Spicy Enoki Mushroom
- Soy Garlic Enoki Mushroom
- Korean Sausage Stir Fry
- Korean Crabcakes
- Stir-Fried Fishcakes
The Sweet & Spicy Dried Squid Sauce
To give a little bit of background, muchim means “to season”, while bokkeum means “to stir-fry”. For this spicy squid banchan recipe, we literally just need to quickly coat or season the squid and not stir fry it. The reason for this is we do not want to cook the squid, otherwise, it will get too dry and hard as it cools down. We want to just coat it with the sauce and keep it in a chewy texture.
Some tips to make Ojingeochae muchim the best banchan for you as well:
- Mayonnaise & Mirin: We’re going to “marinate” the squid in these two sauces primarily to soften it up since it’s all dried up from the package.
- Korean Pepper Flakes & Sugar: Feel free to add or reduce these ingredients according to your preference. If you like it spicier, then add more chili flakes. If you like it sweeter, then add more sugar.
- Corn Syrup: The main reason that we’re using corn syrup is to give it that shine and glaze that will make the squid more enticing. If you don’t have them, just use sugar to replace them.
- Sesame Seeds: Recently, I’ve been getting into crushing my sesame seeds as I top them on any dishes. Crushing it will give it more flavor that will definitely take your dried squid to the next level!
It will take about 30 seconds to cook the sauce up and the flavor develops in that amount of time! The best indicator that you know it’s tasty and done, is when you smell the fragrance of that sauteed garlic and scallion. Can you imagine???
Dried Squid Side Dish Made to Last!
Ojingeochae muchim is a side dish you can make in seconds and store in the fridge for about a week. Amazing, right?? When it’s midnight and you need some late-night snacks, just grab some hot rice or beer and pop these jawns up. No need to heat, otherwise it’ll get hard.
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Spicy Dried Squid (Ojingeochae Muchim)
Ingredients
- 150 grams Dried Squid
- 1 tbsp Mayonnaise
- 1 tbsp Mirin
- Vegetable or Canola Oil For sauteing
- 1/2 stalk Scallion
Sweet & Spicy Sauce
- 1 tbsp Korean Pepper Paste (Gochujang)
- 1 tbsp Korean Pepper Flakes (Gochugaru)
- 1/2 tbsp Minced Garlic
- 1 1/2 tbsp Soy Sauce
- 2 tbsp Corn Syrup
- 1/2 tbsp Sugar
- 1/2 tbsp Sesame Seeds Crushed
- 3 tbsp Water
Instructions
- Rinse dried squid in hot water for 3 minutes.
- Let it drain then cut it into bite-size pieces if they are long.
- Mix mayonnaise and mirin in the squid, then set aside while making the sauce.
- In a bowl, mix all the ingredients for the sauce.
- In high heat and splash of oil, saute the scallions. Once fragrant, add the sauce and keep stirring for about 30 seconds.
- Turn off the heat and add the squid and coat them with the sauce. Mix thoroughly until all squid pieces are coated.
- Garnish with more sesame seeds. Serve with beer or as a side dish and enjoy!
[…] usual Chinese snacks and try dried squid, or cuttlefish, from East and Southeast Asia’s coasts19. This snack is shredded and salted, giving it a soft, chewy feel that’s both tasty and […]