Wednesday, July 2, 2008

Ojinguh Che - Dried Cuttlefish - (오징어채 볶음)

This is probably one of the simplest banchans to make. You will need:
  • 1 8oz. bag of dried cuttlefish
  • 2.5 TB red pepper paste
  • 1/2 TB red pepper powder
  • 1 TB sesame oil
  • 2 TB corn syrup
  • 2 TB sesame seeds
  • 1/2 TB minced garlic
  • 1 TB sugar


Here's a picture of what I used today. Normally I buy the organic brand, but for some reason I had this sitting in my freezer.



Place the contents of the bag into a microwave safe bowl and then use a scissor and just cut it into smaller pieces. I hate when it's so long that they all stick together when you're only trying to get that ONE piece. =P



Then just add the rest of the ingredients.
  • 2.5 TB red pepper paste
  • 1/2 TB red pepper powder
  • 1 TB sesame oil
  • 2 TB corn syrup
  • 2 TB sesame seeds
  • 1/2 TB minced garlic
  • 1 TB sugar
And pop it into the microwave for 45 seconds. Some people like to stir fry it on a pan, but I noticed that when I do that the cuttlefish gets to be really HARD after a while.



After it's done microwaving, transfer it into a bigger pot and just mix it around really well.



Plate what you want to serve.



And you can store the rest in the refrigerator for quite a while.

10 comments:

  1. wow, i can't believe i just stumbled onto this site, now! even though i hate cooking, all your pictures and directions totally make me WANT to cook! =)

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  2. microwave...why didn't i think of that? i've always stir-fried it, too, like my aunt taught me!

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  3. Oh I love this banchan...I find that if you run the ohjinguh chae under cold running water or soak it for a couple minutes (SQUEEZE out the excess water) before you stirfry it with the gochujang mixture it doesn't get hard. In fact its deliciously chewy but NOT hard at all. Although sometimes I miss my mom's version which is kinda hard cuz she uses 물엿.

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  4. You're right about this being easy! I just made this last night, and it was about the simplest thing I've ever made in the kitchen. Never mind the fact that I eat ojinguh as if it were candy! *blush*

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  5. @jennifer - yay! I'm glad you tried it~

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  6. What can we use instead of the corn syrup? It's not something I have on hand... Will mirin work? Anyone know?

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  7. ^just skip it. missing that one ingredient shouldn't alter it too much!

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  8. When stationed in Korea many times. This was my favorite condiment! I think the corn syrup gives it that nice sticky/sweet taste that makes the whole thing. Not only is your reciepe much appreciated, the photos just make it that much more "wantful"! Thank you so much!!! Tim

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  9. I added some ume-boshi paste to it. I also soak the cuttlefish then boil it for an hour. It's easier to chop into smaller pieces. Then I put all the ingredients into the same pan and heat it up. Just made some and my mouth is happily burning.

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  10. someone is re-posting this recipe as theirs...

    http://rindiantikakpop.blogspot.com/2011/11/ojinguh-che-dried-cuttlefish.html

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