Ojingeochae Muchim 오징어채 무침 (Spicy Dried Shredded Squid Strips)

We made another quick banchan (side dish) that I personally love and ironically probably the “unhealthiest” of Korean side dishes (since most are made from fresh vegetables). These are thin strips of dried squid that are mixed with hot pepper paste, honey, and sesame oil. It’s full of flavors despite its simplicity–offering something spicy, sweet, and salty. A lot of people eat the “unflavored” squid as a complementary snack with alcohol such as beer, soju (Korean vodka), and other spirits. Like other banchan, you can keep it for a couple of weeks in the fridge so it’s best you make it in larger quantities.

Just mix all these ingredients together, including the imaginary sesame seeds.

Get your hands dirty. Make sure to mix well until everything turns reddish/orange.Gloves are recommended, but I can mix them well with gloves on.

It should turn out something like this or a little more red if you used more gochujang (Korean red pepper paste).


  • 1/2 lb (or 8 oz) dried squid strips
  • 3 tbsp gochujang (Korean red pepper paste)
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 1/2 tbsp soy sauce (optional)
  • 1 tbsp sesame seeds


  1. Cut squid strips into 2-inch pieces and place in large bowl.
  2. Add all the ingredients into the bowl. Thoroughly mix until all pieces are reddish/orange color.
  3. Taste a sample. Hot pepper paste or honey can be added now according to personal preference.
  4. Serve it on a side dish plate. Sprinkle some roasted sesame seeds on top.

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