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]
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| Type | Bokkeum |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Dried shredded squid |
| Korean name | |
| Hangul | 오징어채볶음 |
|---|---|
| Revised Romanization | ojingeo-chae-bokkeum |
| McCune–Reischauer | ojingŏ-ch'ae-pokkŭm |
| IPA | [o.dʑiŋ.ʌ.tɕʰɛ.bo.k͈ɯm] |
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]
In Hawaii edit
A similar side dish is known as taegu, the Korean term for "codfish". While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more familiar. However, the seafood is usually not stir-fried but marinated.[2][3][4]
Photos edit
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White (non-spicy) version -
Red (spicy) version -
Spicy taegu with Hawaiian poke
References edit
- ^ a b c "Ojingeo-chae-bokkeum" 오징어채볶음. Doopedia (in Korean). Doosan Corporation. Retrieved 25 May 2009.
- ^ "Easy Taegu". foodland.com. Foodland Super Market, Ltd. January 8, 2020. Retrieved 26 September 2023.
- ^ Shimabukuro, Betty (September 19, 2001). "'Aloha' side dishes filled with flavor". archives.starbulletin.com. Honolulu Star-Bulletin. Retrieved 26 September 2023.
- ^ "Ono Taegu: Hawaiian Style Korean Spicy Cuttlefish – Asian Lifestyle Design". Asian Lifestyle Design. October 2015. Retrieved 26 September 2023.
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