 | |
| 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] |
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]
In Hawaii
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
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White (non-spicy) version -
Red (spicy) version -
Spicy taegu with Hawaiian poke
References
- ^ 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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