Spicy Fried Squid (oh jing aeo chae bok keum – 오징어체볶음)

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Often referred to as cuttlefish in America, squid is eaten in many forms in Korea. This is a wonderful tasty banchan to accompany rice. If your not a fan of seafood as all, perhaps wait a bit to try this one; however, this has only a very mild seafood taste, a little bit spicy while not overpowering, with a touch of a nutty flavor when garnished with sesame seeds.

Time:
  • Prep Time: 10-15 minutes
  • Cooking Time: 5-10 minutes
  • Total Time: ~15-25 minutes
Ingredients:
  • 2 big handfuls of fried Squid (oh jing aeo chae – 오징어채)*
  • 3 Tbsp of red pepper paste (go chu jang – 고추장)
  • 2 Tbsp of Simple Sugar or oligosaccharide (o li go dang – 올리고당)
  • 1 Tbsp of Korean Soy Sauce (gan jang – 간장 )
  • 1 Tbsp of Korean Cooking Wine (mat sul – 맛술)
  • 1/2 Tbsp of minced garlic (da jin ma neul – 다진 마늘)
  • 2 tsp of Mayonnaise  (ma yo nae juh – 마요네즈)
* NOTE: Adjust the recipe to match how much squid you buy. Different stores will have different sizes. For example, my 1 pound bag in the picture below was a bit more than the “2 handful” standard, so I made a 1.5x batch.
For more information about ingredients please see my ingredient page for detailed information
Categories:
  • Long-term Banchan
  • Sweet
  • Medium Spicy
  • Quick & Easy
  • Exotic Ingredients
  1. The product you find in the store should resemble this. It seems that squid is a dirty word in America, so to soften the blow “cuttlefish” is used instead. Aren’t the little squiddys cute? The product you find should already have sugar and salt in it. This product, “Asshi”-brand, is an American brand. It’s all my Korean mart had, although if I had the choice I would have chosen a different brand from Korea. This worked out will however.  
  2. Rinse the squid in lukewarm water for just half a minute of so, it doesn’t need to be very salty. 
  3. The pieces can be a bit long straight out of the package, so take scissors and cut them roughly into pieces 2-3 inches long. 
  4. In a medium sized container, scoop out the red pepper paste. 
  5. Add the soy sauce, oligosaccharide, and cooking wine.
  6. Mix in the minced garlic.
  7. Put the mixture in a deep dish frying pan (in this case I used a frying pot) and bring the mixture just to a slight boil.
  8. Add the squid that you rinsed and cut into the pan/pot and start to fry.
  9. As you are frying add the mayonnaise and keep stirring. 
  10. Fry the product over medium-high heat until the liquid is reduced to the amount shown below. Not to wet, not too dry. 
  11. After frying, mix in the sesame seed salt, and store in a secure container in the fridge.
    NOTE: To ensure that your banchan lasts a long time in the refrigerator, make sure you read the comments and instructions on my “The Banchan Plan” page. This is long-term banchan, so make sure you are careful when serving and make sure to limit the amount of time exposed to air and/or out of the refrigerator. 

Do you have comments? Suggestions? Questions? Leave them below and I will answer right away!~

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Spicy Red-Pepper Pickles (oh ee ji mu chim – 오이지무침)

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Enjoy your rice with a delectable banchan that is a tasty mix of sweet, sour, nutty, and spicy. This is one of my favorite side dishes and it is quite easy to make. Start with any homemade or store-bought pickles, and in a few minutes you will be ready to eat the transformed product.

Time:
  • Prep Time: 10-15 minutes
  • Waiting Time: 30 minutes
  • Total Time: ~40-45 minutes
Ingredients:
  • 1 – 24oz can of dill pickles (oh ee gi – 오이지)
  • 2 Tbsp of crushed red pepper (go chu ka ru – 고추가루)
  • 1 Tbsp of granulated sugar (seol tang – 설탕)
  • 4 Tbsp of finely diced green onions (da jin pa – 다진 파 optional)
  • 1 Tbsp of minced garlic (da jin ma neul – 다진 마늘)
  • 1 Tbsp of Sesame oil (cham ki ruem –  참기름)
  • 2 tsp of Sesame Seed Salt (ggae so geum – 깨소금)
For more information about ingredients please see my ingredient page for detailed information
Categories:
  • Long-term Banchan
  • Sweet & Sour
  • Mildly Spicy
  • Quick & Easy
  • On the Cheap
  1. Just start with you average can of dill pickles. Open them up and, unless you have a good reason to save the pickle juice, toss it down the drain.
  2. Slice them up into about the size you see here.
  3. Throw them back in the container they came with and soak them in cool water for 30 minutes. In general, pickles from the store are to salty for this dish, if you have homemade pickles that are less salty, you can decrease the time to compensate. You don’t want them flavorless, you want a little salty and vinegary flavor left, but you don’t want it to be so strong to overpower the ingredients that you are going to add later.
  4. Next, you need to press the pickles dry. You can use a cheese cloth, or, as I did not have a cheese cloth in this case, you can use a clean and sanitized (boil for 5-10 minutes after washing) face towel. If the pickles are too wet, the ingredients won’t stick to them very well. 
  5. Next add the crushed red pepper, sugar, minced garlic, finely chopped green onions (I skipped that ingredient in this batch), sesame seed oil, and sesame seed salt.
    NOTE: If you like a little more vinegary flavor, you can, at this stage, add a little bit, perhaps 1 tsp to 1 Tbsp depending on taste. 
  6. With a cooking glove, mix the ingredients until evenly distributed.
    NOTE: As this is a long-term banchan, it is very important not to contaminate it, which is why we use the gloves. Even the littlest bit of bacteria at this stage will reduce the shelf-life considerably. 
  7. Enjoy with rice along with some other of your favorite banchan!

Do you have comments? Suggestions? Questions? Leave them below and I will answer right away!~