Spicy Lunchbox Squid (??????)

11 ingredients
4 steps

Ingredients

  • 2 cups dried shredded squid
  • 2 teaspoons gochujang (???), Korean hot pepper paste
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 2 teaspoons cooking wine (Korean: mirim, ??; Japanese: mirin)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon gochugaru (????), Korean hot pepper flakes
  • 1.5 teaspoons very finely minced garlic
  • 1 pinch ginger powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame seeds (optional)

Directions

  1. 1
    Soak the squid in cold water for 10-20 minutes. Drain and squeeze out any remaining liquid. Slice any especially large pieces in half.
  2. 2
    Next, whisk together the gochujang, honey, soy sauce, mirim and sesame oil. Add the gochugaru, garlic, ginger and black pepper and whisk again.
  3. 3
    Heat the oil in a small pan over high heat (use more oil if you don't have a small pan). When the oil is hot, reduce the heat to medium and add the sauce ingredients. After a few seconds add the drained squid, reduce the heat to medium-low and cook for 5 minutes, stirring constantly to ensure each strand of squid is coated in the sauce.
  4. 4
    Transfer the cooked squid to a serving bowl and garnish with sesame seeds. Ojingeochae bokkeum tastes best served at room temperature.

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