Crunchy Dried Squid Threads(Ojingeo-Silchae-Bokkeum)

Jipbap Mama
5 min readMay 18, 2024


….Why didn’t it curl up nicely? When stir-frying shilchae (shredded squid), beautiful curls usually form, twisting and roasting to a savory delight. But today, was the shredded squid too thick? Was the heat too low while stir-frying? These questions kept arising during the process, but despite the disappointment, it stir-fried well and turned out crunchy. The key tip is to coat the shredded squid with chili oil and olive oil before stir-frying it into curls.

Whenever I make side dishes, my special soy sauce is a must-have seasoning that brings out the umami flavor easily. I always keep it in the refrigerator. My eldest grandchild SIWOO has also started to like its taste! I use the best ingredients I can find and put care into each step, making it my signature recipe. Over 20 years, I’ve refined the recipe to enhance the flavor, and now my special soy sauce is perfected and consistently delicious. It’s a beloved ingredient that allows me to share my love through food with others.

Today, I added a touch of my special soy sauce to the shredded squid, enhancing its umami flavor, and my husband asked for another plate, enjoying it like a snack and finishing his dinner. Although the curls didn’t form as nicely as I hoped, my husband said it was delicious, and that’s what matters. This recipe is from @booth108kwon.

Servings: 10

Time: 30 minutes


  1. 200 g dried shredded squid, cut into 2-inch pieces for easy tearing
  2. 2 tbsp olive oil
  3. 2 tbsp chili oil
  4. 1 tbsp black sesame seeds

For stir-fried sauce:

  1. 1 tbsp sugar
  2. 1.5- 2 tbsp Mat-Gan-Jang
  3. 1 tbsp garlic, minced
  4. 1 tbsp mirin
  5. 1 tbsp sake
  6. 1 tbsp rice syrup
  7. 2 tbsp water

Cooking Instructions:

  1. Put the dried shredded squid in a pan and coat them well with olive oil and chili oil.

2. Heat the pan over medium-low heat and stir-fry until they become curly and light brown, then set aside.

3. Combine the sugar, Mat-Gan-Jang, garlic, mirin, sake, rice syrup, and water in a bowl and mix well.

4. Heat the pan over medium heat and add the mixed sauce. Simmer the sauce until it becomes slightly sticky.

5. After the sauce becomes slightly sticky, reduce the heat to very low and add the cooked squid to the pan. Braise them evenly.

6. Sprinkle the black sesame seeds over them and spread them out to cool.

7. Serve it as a side dish.

You can also view this recipe on Instagram.



Jipbap Mama

I started organizing recipes that my family likes. I learned these recipes from some chefs and popular blogs. May my daughters remember mama's food.