Ojingeo-chae-bokkeum
 | |
| Type | Bokkeum |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Dried shredded squid |
 Cookbook: Ojingeo-chae-bokkeum  Media: Ojingeo-chae-bokkeum | |
| Korean name | |
| Hangul | 오징어채볶음 |
|---|---|
| Hanja | n/a |
| Revised Romanization | ojingeo-chae-bokkeum |
| McCune–Reischauer | ojingŏ-ch'ae-pokkŭm |
| IPA | [o.dʑiŋ.ʌ.tɕʰɛ.bo.k͈ɯm] |
Ojingeo-chae-bokkeum (오징어채볶음) is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce. Like other dry banchan (side dish), it can be stored for a long time and retain its taste.[1]
Preparation
Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling gochujang (chili paste), sugar, rice cooking wine, and water.[1] Sesame oil and toasted sesame seeds are sprinkled on top when served.[1]
References
- 1 2 3 "Ojingeo-chae-bokkeum" 오징어채볶음. Doopedia (in Korean). Doosan Corporation. Retrieved 25 May 2009.
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