Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes (“doshirak“). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn’t believe how tasty it was when I tasted her ojingeochae muchim because it was much softer than my own stir-fried ojingeochae bokkeum!
Each strip of squid incorporated with the shiny red sauce was so juicy that you could finish your rice easily without drinking water. You wouldn’t even think about kimchi! : )