Ojingeochae Muchim 오징어채 무침 (Spicy Squid Strips)

There’s not many Korean side dishes that you can eat alone with plain white rice and be totally satisfied with, unless you’re talking about my of my favorite banchan called ojingeochae muchim (spicy squid strips). While perusing through my local grocery store, I ran into a packet of dried squid that instantly reminded me how good this could be either as a side dish or anju (side dish for drinking). And since I don’t really drink that much (ahem), I thought this would work ideally as a side dish for the many meals I have been eating at home. I bought a large packet just to make sure this would last for future meals as it keeps well refrigerated (up to two to three weeks).

More about ojingeochae muchim: a great side dish that can be made easily and it keeps longer than other side dishes. This is also an excellent side dish for a lunch box. There is also a ojingeochae bokkeum (stir fried squid strips) that is very similar but softer since it’s stir fried. Regardless, if you like spicy food and seafood, I highly recommend that you to try either one of these recipes.

“I eat merely to put food out of my mind.”  ~N.F. Simpson


These squid pieces can be quite, cut with a scissor or knife into bite-size pieces.
Add the sauce ingredients in a mixing bowl and mix thoroughly.
Add the shredded squid to the sauce and give it a good mix.
I like my squid with a little more sauce, matching perfectly with a warm bowl of rice.
Make a big batch for future meals as this will keep up to a month refrigerated..


Total time: 15 minutes


  • 12~15 oz dried squid strips, cut into bite-size piece
  • 3 tbsp gochujang (red pepper paste)
  • 1 tbsp soy sauce
  • 2 tbsp honey (mulyeot, corn syrup)
  • 1 garlic, finely minced
  • 1 tbsp sesame oil
  • 1 tsp deulkkae garu (perilla seed powder)
  • sesame seeds


1.  Make sure the squid is properly shredded as some pieces are quite large using scissors or knife.

2.  In a large bowl, mix all the sauce ingredients until you end up with a thick, glossy red sauce.

3.  Add the shredded squid to the bowl and coat thoroughly with the sauce.

4.  Garnish with sesame seeds and enjoy as a side dish or as part of a lunch box meal.

*Refrigerate leftovers in an airtight container. It will keep fresh for up to a month.



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