Ojingeo-chae-bokkeum (오징어채볶음) is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce.

Like other dry banchan (side dish), it can be stored for a long time and retain its taste.

[1] Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling gochujang (chili paste), sugar, rice cooking wine, and water.

[1] A similar side dish is known as taegu, the Korean term for "codfish".

While commercial taegu is commonly made with dried cod, most home recipes still use dried shredded cuttlefish as it is more familiar.