Introduction

Ojingeo-chae (오징어채), also spelled jinmichae (진미채), is Korean shredded dried squid. It is made from squid that has been seasoned, dried and pulled into thin, soft strands, so it is chewy and lightly sweet rather than hard like a whole dried squid. In Korea it is best known as the base of ojingeochae muchim, a sticky, sweet-spicy side dish that shows up in lunch boxes and on almost every home table. It is also eaten as a snack with beer.

Ojingeo-chae at a Glance

Quick facts

• What it is: seasoned, dried squid shredded into soft strips
• Main ingredients: squid, sugar, salt, seasonings
• Taste: sweet, savory, mildly briny and chewy
• Main uses: ojingeochae muchim, stir-fried side dishes, gimbap filling, snacking

What is Ojingeo-chae Made Of?

Squid is cleaned, lightly seasoned (usually with sugar and salt), dried and then shredded into strands. The light seasoning is why it tastes sweeter and is much softer than plain dried squid. Some products are white, others are slightly reddish when the squid is seasoned before drying.

Types of dried squid products

• White ojingeo-chae (baek jinmi): pale, soft and mildly sweet; best for side dishes.
• Red ojingeo-chae (hong jinmi): pre-seasoned with chili, sweeter and redder.
• Whole dried squid (mareun ojingeo): firm, usually grilled and torn as a snack.
• Butter-grilled squid snacks: ready-to-eat packaged snacks.

What Does Ojingeo-chae Taste Like?

It is chewy and tender, with a gentle seafood flavor balanced by sweetness and salt. It is not fishy when fresh. Tossed in gochujang sauce, it becomes sticky, glossy and addictively sweet-spicy.

Popular Korean Dishes That Use Ojingeo-chae

Ojingeochae muchim

Shredded squid in sweet gochujang sauce. Recipe below.

Ojingeochae bokkeum (soy version)

A non-spicy stir-fry with soy sauce, syrup and sesame, great for kids.

Gimbap filling

Seasoned squid strands add a sweet, chewy layer to gimbap.

Anju snack

Eaten straight from the bag or lightly toasted with mayo and chili for dipping, alongside beer or soju.

Easy Ojingeochae Muchim Recipe (Serves 4 as a side)

Ingredients

• 7 oz (200 g) white shredded dried squid
• 1 tbsp mayonnaise (optional, keeps it soft)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Sauce

• 2 tbsp gochujang
• 1/2 tbsp gochugaru
• 3 tbsp corn syrup, rice syrup or honey
• 1 tsp soy sauce
• 1 tsp minced garlic
• 1 tbsp water
• 1 tbsp neutral oil

Instructions

1. Cut the squid strands into bite-size lengths. Rinse briefly in cold water and squeeze dry, or steam for 1 minute, to soften and remove excess salt.
2. Toss the squid with the mayonnaise (if using) so every strand is lightly coated.
3. Put all the sauce ingredients in a pan and heat over low until it just bubbles, stirring, about 1 minute. Turn off the heat.
4. Add the squid to the warm sauce and toss until evenly coated.
5. Finish with sesame oil and sesame seeds. Cool before packing into a container.

Tip: Never cook the squid in the pan over high heat; it turns tough. Heat only the sauce, then mix the squid in off the heat.

Where to Buy Ojingeo-chae

United States

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Amazon
Search Korean shredded dried squid on Amazon

H-Mart
Search shredded squid on H-Mart

Canada

Search shredded dried squid on Amazon.ca

Europe

Search shredded dried squid on Amazon.co.uk

How to Store Ojingeo-chae

Because it is only semi-dried and soft, shredded squid should be kept sealed in the refrigerator after opening, or in the freezer for long storage (up to several months). This keeps it soft and stops it from drying out or spoiling. The finished muchim side dish keeps in an airtight container in the fridge for about 1–2 weeks.

Ojingeo-chae FAQ

Is ojingeo-chae ready to eat?

Yes, it is dried and seasoned, so it can be eaten as is, though most people briefly rinse or steam it before making side dishes.

Why did my ojingeochae muchim get hard?

It was probably cooked too long or stored uncovered. Coat it in mayonnaise or oil and mix it with warm sauce off the heat to keep it soft.

What is the difference between jinmichae and ojingeo-chae?

They are two names for the same shredded dried squid. “Jinmi” is a common trade name, and “ojingeo-chae” simply means shredded squid.

Conclusion

Ojingeo-chae is one of the easiest Korean dried seafoods to cook with: soft, sweet and ready in minutes. Toss it in warm gochujang sauce and you have a side dish that keeps for days. For another pantry-staple banchan, try our myeolchi bokkeum.