Crunchy squid threads (Ojingeo-silchae-bokkeum)
Official creator video for exactly this recipe.
Official cooking video · Maangchi · YOUTUBECrunchy Sweet-Soy Dried Squid Threads (6 Small Sides)
Fine dried squid threads are fried in garlicky oil and glazed with soy sauce and sugar. Unlike thick spicy mayo jinmichae, this is a crisp, non-chili side. Six small portions are an editorial division, not source-defined servings.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Cut 226 g fine dried squid threads into short lengths, not thick dried squid strips.
- 02
Heat 2 tbsp vegetable oil and 2 cloves minced garlic in a skillet over medium heat until fragrant, without burning.
- 03
Add squid threads and toss for a few minutes until lightly crisp and glossy.
- 04
Add 1 tbsp soy sauce and 2 tbsp sugar, tossing until dissolved and threads curl slightly; reduce heat if sugar threatens to scorch.
- 05
Remove from heat and add 1 tbsp sesame seeds. Divide leftovers into small clean containers and refrigerate promptly; conservatively consume within 3–4 days.
Helpful source links
Before you cook
Allergens: squid, soy, wheat and sesame; check package for other ingredients. Refrigerate within 2 hours (1 hour above 32°C), and use a conservative 3–4-day refrigerated home limit rather than assuming the creator's longer storage claim is universally safe.
Allergens: Squid (molluscan shellfish), Soy and wheat (typical soy sauce), Sesame, Additional ingredients in commercial dried squid: check label
Image & source credits
These illustrations stand in for food photos.
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