Ojingeo is the Korean word for squid. Now, I am not sure if you can easily find this ingredient in the shops in KL though.
This is a favourite Korean side dish, or ban chan as it is called (half dish, in literal terms).
Included on the side dish is the ojingeo-chae mucchim on the upper far right.
- Some Water
- Two spoons gochujang
Four spoons of corn/malt syrup (mul ryeo) the amount is dependent on amount of squid used.
- a spoon of brown sugar
-half spoon of gochu garu for colouring
-Some sesame oil for flavouring after cooking
- a bag of ojingeo/ squid
(the bag I bought cost 5.70aud which is pricey according to Auntie Cho!)
In a pot, add some water, the gochujang, corn syrup, and brown sugar.
Simmering over low fire until ingredients are boiling.
Pour in the squid.
The squid is really chewy, and is a mix of sweet due to the corn syrup and little spicy due to the gochujang.