Korean
Korean - Banchan
Ojingeo Chae Bokkeum
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 100g dried shredded squid (ojingeo chae)
- • 1 tbsp gochujang (Korean chili paste)
- • 1 tbsp gochugaru (Korean chili flakes)
- • 2 tbsp rice syrup or corn syrup
- • 1 tbsp soy sauce
- • 3 cloves garlic, minced
- • 1 tbsp vegetable oil
- • 1 tbsp toasted sesame oil
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Cut the dried shredded squid into bite-length pieces with kitchen scissors.
2
Phase 2
Heat vegetable oil in a pan over medium heat and stir-fry the squid shreds for 1-2 minutes until they curl and crisp slightly.
3
Phase 3
Add gochujang, gochugaru, rice syrup, soy sauce, and garlic to the pan.
4
Phase 4
Toss constantly for 2-3 minutes until the sauce reduces into a glossy, sticky coating.
5
Phase 5
Off the heat, toss with sesame oil and sesame seeds; cool before serving so the strands stay chewy and separated.