Ojingeo chae bokkeum

Name: Ojingeo chae bokkeum
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Cuisine: Korean
Ingredients: 120 g Dried shredded squid, separated into strands; 45 g Gochujang; 45 g Corn syrup; 12 g Garlic, minced; 12 g Sesame oil; 10 g Soy sauce; 30 ml Water

Ojingeo chae bokkeum · ready in 15 min · 4 servings · 190 kcal per serving · easy · 7 ingredients

A classic Korean banchan with chewy dried squid strands coated in a glossy sweet spicy gochujang glaze, made to keep well and wake up rice.

Prep: 8 min
Cook: 7 min
Total: 15 min
Serves: 4
kcal: 190
Difficulty: easy

Korean Side dishes Quick (30 min or less)Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

120 gDried shredded squid, separated into strands
45 gGochujang
45 gCorn syrup
12 gGarlic, minced
12 gSesame oil
10 gSoy sauce
30 mlWater

Equipment

stovetop, bowl, kitchen scissors, measuring spoons, small pan, spatula, serving dish

Instructions

Mise en place
Gather all ingredients plus a bowl, kitchen scissors, measuring spoons, a small pan, a spatula, and a serving dish. · 3 min
What to look for: All ingredients and tools are within reach.
Prepare squid
Separate the dried squid strands with your fingers and cut any very long pieces into bite sized lengths. · 3 min
What to look for: The strands look loose and easy to toss.
Mix glaze
Combine gochujang, corn syrup, garlic, soy sauce, water, and sesame oil in the small pan until mostly smooth. · 2 min
What to look for: The glaze is thick, red, and glossy.
Heat glaze
Warm the glaze over low heat, stirring constantly until it bubbles gently and smells sweet, spicy, and garlicky. · 2 min
What to look for: Small bubbles appear across the glossy surface.
Coat squid
Add the dried squid and toss quickly over low heat until every strand is shiny and lightly softened. · 2 min
What to look for: The squid is evenly red and glossy.
Cool slightly
Remove the pan from the heat and let the squid rest briefly so the glaze clings rather than pools. · 2 min
What to look for: The glaze thickens around the strands.
Serve banchan
Transfer to a serving dish and serve at room temperature as a small side with plain rice. · 1 min
What to look for: The banchan sits in a glossy mound.

Nutrition (per serving)

kcal	190
Protein	23 g
Carbohydrates	17 g
of which sugars	6 g
Fat	4 g
of which saturated	1 g
Fibre	0 g
Sodium	997 mg

Nutri-ScoreD

Allergens

Contains: gluten, soybeans, sesame, molluscs, soy

Storage and reheating

Fridge: up to 7 days
Freezer: yes, up to 1 months
Serve chilled or at room temperature and stir before serving.

Ingredient substitutions

Corn syrup

Sugar: Dissolve it into the listed water before heating the glaze.

Sesame oil

Vegetable oil: Use only if sesame must be avoided, though the nutty aroma will be missing.

Soy sauce

Salt: Use a small amount only to season the glaze when soy sauce is unavailable.