Spicy Lunchbox Squid (??????)
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) ⓘ
Instructions
- Soak the squid in cold water for 10-20 minutes. Drain and squeeze out any remaining liquid. Slice any especially large pieces in half.
- Next, whisk together the gochujang, honey, soy sauce, mirim and sesame oil. Add the gochugaru, garlic, ginger and black pepper and whisk again.
- 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.
- Transfer the cooked squid to a serving bowl and garnish with sesame seeds. Ojingeochae bokkeum tastes best served at room temperature.
Nutrition & Diet Analysis (per serving)
715
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).