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Ojingeochae bokkeum
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Jinmi Chae Bokkeum (Ojingeochae bokkeum)


  • 300 grams Season Dried Shredded Squid
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Water
  • 3 Tablespoons Gochujang Paste
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon (!) Minced Garlic
  • 1 Tablespoon Sugar
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Mulyeot (Korean Corn Syrup) or Oligodang Syrup
  • Few Shakes Sesame Seeds


  • Soak dried squid strips in a bowl of cold water. Soak it for 5 minutes. Afterwards, give it a rinse under running water. Shake off the excess water - as much as you can.
  • Then squeeze-on some Mayonnaise (2 Tablespoons) over the soaked squid strips. Coat it evenly with your chopsticks.
  • Take out a frying pan - don't turn on the heat yet. Place in Water (2 Tablespoons), Gochujang Paste (3 Tablespoons), Soy Sauce (1 Tablespoon), Minced Garlic (1 teaspoon!), Sugar (1 Tablespoon), Vegetable Oil (1 Tablespoon).
  • Now turn the heat onto a LOW! Use a spatula to mix the sauce evenly. Once the sauce comes to a boil, place-in the coated squid.
  • Stir around until it is evenly coated. Then place-in 2 Tablespoons on Mulyeot (Korean Corn Syrup). Give it a final toss. Turn off heat.
  • Place into Tupperware. Garnish with a few shakes of sesame seeds.
  • Note: This banchan - can be eaten right away - but we typically place it in the refrigerator and eat it cold.