Korean Ojingeochae Muchim Recipe Video

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Squid1 Pound, dried, shredded
 Hot pepper paste1⁄2 Cup (8 tbs)
 Garlic clove4 Medium, minced
 Olive oil/Vegetable oil1⁄3 Cup (5.33 tbs)
 Mulyeot1⁄3 Cup (5.33 tbs) (either rice syrup or corn syrup)
 Sesame oil2 Tablespoon
 Sesame seeds1 Tablespoon, roasted (as required)

Nutrition Facts

Serving size

Calories 488 Calories from Fat 255

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 264.2 mg

Sodium 651.8 mg27.2%

Total Carbohydrates 38 g12.8%

Dietary Fiber 6.5 g26.1%

Sugars 7.3 g

Protein 19 g37.1%

Vitamin A 0.8% Vitamin C 10.7%

Calcium 8.4% Iron 8.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Cut 1 pound of dried shredded squid into bite sized pieces and set aside.

MAKING
2. To make seasoning sauce:
3. In a large bowl with a wooden spoon mix ½ cup hot pepper paste, 4 cloves minced garlic, 1/3 cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) 1/3 cup and 2 tablespoon sesame oil until it becomes a shiny red sauce.
4. Put the squid strips into the seasoning sauce and mix it with a spoon.
5. Transfer it in an air-tight container and keep in the refrigerator.

SERVING
6. Serve it with rice as side dish after sprinkling some roasted sesame seeds just before serving.

Editors Review

Want a Korean side dish for office lunch? Maangchi has a super simple dry shredded squid dish Ojingeochae muchim which she makes for her lunch box. All she does is tosses the dried squid in a sweet, spicy and shiny paste. Give it a try when you have almost no time to cook a side dish.
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