Ojingeo-chae-bokkeum

From Wikipedia, the free encyclopedia
  (Redirected from Ojingeochae bokkeum)
Jump to navigation Jump to search
Ojingeo-chae-bokkeum
Ojingeo-chae-bokkeum.jpg
TypeBokkeum
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsDried shredded squid
Korean name
Hangul
오징어채볶음
Revised Romanizationojingeo-chae-bokkeum
McCune–Reischauerojingŏ-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[edit]

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[edit]

  1. ^ a b c "Ojingeo-chae-bokkeum" 오징어채볶음. Doopedia (in Korean). Doosan Corporation. Retrieved 25 May 2009.