| Ojingeo-chae-bokkeum | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Bokkeum |
| Main Ingredient: | Dried shredded squid |
| Korean name | |
| Hangul: | Korean: 오징어채볶음 |
| Hanja: | none |
| Rr: | ojingeo-chae-bokkeum |
| Mr: | ojingŏ-ch'ae-pokkŭm |
| Koreanipa: | pronounced as /ko/ |
Ojingeo-chae-bokkeum is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce. Like other dry banchan (side dish), it can be stored for a long time and retain its taste.[1]
Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling gochujang (chili paste), sugar, rice cooking wine, and water. Sesame oil and toasted sesame seeds are sprinkled on top when served.
A similar side dish is known as, the Korean term for "codfish". While commercial is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more familiar. However, the seafood is usually not stir-fried but marinated.[2] [3] [4]