How to cook Korean Spicy Dried Squid
- 4 ounces (120 g) dried shredded squid (oh jing oe chae)
- 3 tablespoons Korean chili paste (go choo jang)
- 1/8 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1/2 teaspoon soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon sesame seeds
- 1 pinch salt
- Cut squid into 3-4 inches long with kitchen shears.
- Combine rest of the ingredient in a large bowl, add squid, mix well with a hand. (It seems that the sauce is too little, but it's not.)
- Make sure the sauce gets on the squid evenly.
The Korean name for the Spicy Dried Squid is Oh Jing Oe Chae Mu Chim
Squid is a everywhere in Korea. Best squid is from Ulung Island on the far eastern tip of Korean Peninsula.
Dried squid (oh jing oe chae) is very popular as a chewy side dish with alcohol and as snack. Beware, dried squid has a pungent pervasive aroma. Foreigners traveling in Korea are often shocked by the sudden smell of squid in trains, theaters and other public places. It is portable, cheap, high-protein and can be addictive once you start!.
This recipe for Korean Spicy Dried Squid serves/makes: 4
The Korean Spicy Dried Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Marinated/Uncooked