This Man's Cook Ketchup Ojingeo-silchae-bokkeum
A stir-fried squid thread dish made with ketchup and gochujang, creating a tender texture and a spicy-sweet flavor reminiscent of gangjeong.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding ketchup prevents the squid from becoming tough and maintains a moist, tender texture similar to gangjeong.
- Heating the squid threads for too long can make them chewy or burnt, so once the sauce boils, it's best to lower or turn off the heat before tossing.
Recommended for
- For those who prefer a tender texture over the usual hard stir-fried squid threads.
- For those who enjoy side dishes with a spicy-sweet gangjeong-style glaze.
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