Ojingeo-chae-bokkeum

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Ojingeo-chae-bokkeum
Korean cuisine-Ojingeochae bokkeum-01.jpg
Type Bokkeum
Place of origin Korea
Main ingredients Dried shredded squid
Cookbook: Ojingeo-chae-bokkeum  Media: Ojingeo-chae-bokkeum
Korean name
Hangul 오징어채볶음
Revised Romanization ojingeo-chae-bokkeum
McCune–Reischauer ojingŏ-ch'ae-pokkŭm
IPA [o.dʑiŋ.ʌ.tɕʰɛ̝.bo.k͈ɯm]

Ojingeo-chae-bokkeum (오징어채볶음) is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang (Korean chili pepper paste) and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means "stir-fried". It is eaten as banchan (small side dishes) when having a meal with a bowl of cooked rice[1]

Recipe[edit]

Cut the dried shredded squid into smaller pieces (approximately 4cm). Pour some oil on a heated pan and put the dried shredded squid and stir-fry thoroughly in low heat. Set aside the cooked squid and pour gochujang, sugar, cooking wine or water in a pan. When the ingredients start to boil, add the cooked dried shredded squid and mix together until the sauce gets on the squid evenly. Add some sesame oil and sprinkle some sesame seeds for garnish.[2]

See also[edit]

References[edit]

  1. ^ 오징어채볶음 (in Korean). Doosan Encyclopedia. 
  2. ^ "두산백과, 오징어채볶음". Retrieved 23 April 2015. 

External links[edit]