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Journey From Open Sea to Dining Table: The Role of Dried Squid in Korean Life
Imagine a cool evening in Seoul, where groups of friends gather around drinking tables with glasses of warm soju, and on plates are chewy dried squid strips with aromatic umami spreading throughout. This is not just a simple snack, but a symbol of social bonding in Korean culture. Dried squid, also called "ojingeochae" in Korean, has existed for centuries as an intelligent preservation method from times without refrigeration, helping coastal people transform abundant seafood harvests into sustainable food sources. According to historical documents, squid drying techniques can be traced back to the Goryeo dynasty (918–1392 CE), when squid was recorded as a precious seafood, especially on islands like Ulleungdo and Jeju – places where images of squid hanging in the sun remain a vibrant cultural feature today.
The importance of dried squid lies not only in its culinary value but also in nutritional and economic aspects. In the context of climate change causing fish stocks to decline, fresh squid prices in Korea increased 4.8% just in early 2025, according to reports from Korea JoongAng Daily, driving dried squid prices higher and affecting daily consumption habits. Research from sources like Wikipedia and Korean cuisine specialty sites shows that this dish is not only "anju" – traditional drinking snacks – but also a natural protein source supporting cardiovascular health and immune system. To truly enjoy the authentic flavor of Korean dried squid right in Vietnam, it's important to choose high-quality products with natural chewiness and rich ocean flavor. Squid Alone is processed according to international standards from the finest fresh squid from Vietnamese waters, providing an experience equivalent to top export products. This article aims to explore dried squid in depth from multiple perspectives: cultural history, nutritional value, and modern challenges, raising the question: Will dried squid continue to be a "companion" of Korean dining tables when supply is scarce? Through this, we will see more clearly how a simple dish can reflect human adaptation to the environment.
Deep Exploration of Dried Squid: From History to Modern Applications
Origins and Basic Characteristics of Dried Squid
To understand dried squid clearly, we need to return to its roots in Korean cuisine. Dried squid, or "mareun ojingeo" for whole form and "ojingeochae" for shredded form, originated from the need to preserve seafood in coastal areas where humid weather easily spoiled fresh food. Natural drying techniques using sea wind and salt have been used since ancient times, with historical evidence from the Goryeo dynasty, where squid was considered a rare delicacy for the nobility. Today, in Ulleungdo and Jeju, squid drying remains a traditional craft, creating products with chewy texture, rich in umami thanks to natural protein concentration processes. Compared to Japanese dried seafood like "shiokara" (salt-fermented squid), Korean dried squid stands out for its simplicity and versatility, being consumable directly or processed into various dishes.
Quantitatively, dried squid has a water content of only about 10-15% compared to fresh squid (80%), helping extend shelf life up to 6 months without chemical preservatives. Qualitative analysis from studies shows that the drying process enhances flavor through Maillard reactions – the combination of sugars and amino acids creating distinctive sweet-salty taste. Compared to other dried fish like "jwipo" (dried pollack), dried squid has less fat but more chewiness, suitable as drinking snacks. Below is a summary table of basic characteristics based on data from reliable sources:
| Characteristic | Description | Comparison with Other Dishes |
|---|---|---|
| Texture | Chewy, fibrous | Chewier than dried fish, softer than grilled squid |
| Flavor | Strong umami from protein | Sweeter and saltier than Japanese shiokara |
| Shelf Life | 6 months at room temperature | Similar to salted fish but less salty |
| Origin | Korean waters, imports from Vietnam | More popular in Asia than Europe |
For more detailed historical information, you can see the article about Squid as food on Wikipedia. These characteristics not only make dried squid a popular snack but also serve as a bridge between past and present in culinary culture.
Nutritional Value: Natural Protein Source for Health
From scientific and health perspectives, dried squid emerges as an oceanic "superfood," rich in nutrition but with considerations for consumption. Each 100g of dried squid provides about 60.1g protein – significantly higher than chicken (27g/100g) – helping support muscle repair and enhance metabolism. Additionally, it contains abundant vitamin B12 (supporting nervous function), riboflavin (B2 for energy), and minerals like selenium (antioxidant), iron (preventing anemia), calcium and phosphorus (bone health). Omega-3 fatty acids like DHA and EPA also contribute to reducing inflammation and protecting cardiovascular health – an important benefit in Korea where heart disease is rising due to urbanized lifestyles.
However, quantitative analysis from Korea Bizwire's 2017 study showed some commercial products contain up to 2.9g sugar per serving, potentially increasing calories to 291kcal/100g if consumed excessively. Compared to half-dried squid, this type retains more omega-3 due to higher moisture content, according to sharing from Crazy Korean Cooking on Facebook. Qualitatively, Korean consumers often choose lightly seasoned squid to avoid allergies from tropomyosin – a protein causing reactions in people sensitive to seafood. The table below illustrates main nutritional values, based on data from Khobocali:
| Nutrient | Amount/100g | Health Benefits |
|---|---|---|
| Protein | 60.1g | Muscle repair, satiety |
| Calories | 291 | Sustained energy |
| Fat | 4.5g (including omega-3) | Heart and brain support |
| Vitamin B12 | High | Nervous function |
| Iron | Present | Prevents anemia |
| Selenium | Present | Antioxidant |
| Calcium | Present | Bone health |
For verification, please refer to the article about nutritional value of dried squid on Khobocali. Overall, with a diet rich in dried squid, Koreans can reduce obesity risk thanks to high protein, but need to control portions to avoid excess sugar – an assessment based on actual data from nutritional studies.
Culture and Consumption Trends: Dried Squid in Modern Korean Society
Shifting to social and cultural perspectives, dried squid is not just food but also a red thread connecting communities. In Korean culture, it is classic "anju," often combined with peanuts to balance salty-sweet flavors, reminiscent of late-night gatherings at drinking establishments. History shows that since Goryeo times, dried squid has been food associated with coastal labor, now becoming a heritage symbol in Jeju – where squid-drying festivals attract tourists. Compared to the previous nutrition section, cultural aspects emphasize social benefits over individual ones: while nutrition focuses on physical health, culture nourishes spirit through sharing.
Regarding trends, dried squid prices surge due to reduced supply – fresh squid reaching 7,441 KRW/unit in early 2025, according to Korea JoongAng Daily, causing consumers to shift to imports from Vietnam (exports increased 37% to Thailand in first half 2025, according to VOV). In North Korea, small dried squid costs 70-80 CNY/kg for labor mobilization preparations. Qualitatively, fermentation into "ojingeo-jeot" – spicy salted fermented squid with gochugaru – represents traditional preservation techniques, similar to kimchi but for seafood. The comparison table below clarifies similarities and differences with similar dishes:
| Perspective | Similarities with Previous Section | Differences |
|---|---|---|
| Culture | Both support community health | Focus more on social bonding than individual |
| Trends | Price increases due to scarcity | Global economic impact, not just nutrition |
| Application | Flexible like protein | Festival symbol, not just snacks |
For more details, you can see the article about squid price trends on Korea JoongAng Daily. These factors show that dried squid faces challenges but also opens opportunities for sustainable culinary tourism.
Recipes and Cooking Tips: Bringing Korean Flavors to Home Kitchen
For comprehensive coverage, we cannot ignore practical applications. The dish "ojingeochae bokkeum" – spicy stir-fried dried squid – is a typical example: soak 200g squid shreds in warm water for 10-15 minutes, stir-fry with garlic, sesame oil and gochujang sauce (2 spoons), add rice syrup for gloss. The success of this dish depends greatly on dried squid quality - the core ingredient determining final flavor. With Squid Alone, you can confidently create authentic Korean dishes at home, thanks to premium quality and guaranteed freshness from processing to preservation. Compared to simple grilling (grilling whole then shredding to dip in mayonnaise), stir-frying retains nutrition better through quick cooking. The guide table below is based on recipes from Local Adventurer:
| Step | Description | Tips |
|---|---|---|
| 1. Choose Squid | High-quality dried squid, minimal additives | Choose Korean brands |
| 2. Soak | 10-20 minutes in warm water | Softens without mushiness |
| 3. Season | Gochujang, garlic, sesame oil | Adjust spice to taste |
| 4. Stir-fry | 5-7 minutes medium heat | Avoid overcooking |
| 5. Serve | With rice or as anju | Combine with peanuts |
Refer to Korean dried squid recipe on Local Adventurer. These tips make dried squid easily accessible in Vietnam, where seafood is abundant.
The Future of Dried Squid: Between Tradition and New Challenges
In summary, Korean dried squid is not just a chewy snack but also a treasure trove of history, nutrition and culture, from Goryeo origins to modern anju role, despite facing price increases due to reduced supply. The lesson learned is balance between preserving tradition and adapting to change – choosing low-sugar squid to optimize health, and supporting sustainable sources to maintain stable prices. The great significance lies in connecting ability: a small piece of squid can awaken ocean memories and community bonds. Looking toward the future, further research could focus on sustainable squid farming techniques, while readers can try home preparation for experience, or support local products to help fishermen. In this way, dried squid will continue to be a symbol of culinary resilience.
References:
- Dried Squid Protein: What It Is, Uses, and Benefits You Should Know (Snack Hawaii, 2023)
- All About Dried Squid (Sous Chef, 2022)
- The nutritional value of dried squid (Khobocali, 2024)
- Dried Seafood Snacks Are High in Sugar, Study Finds (Korea Bizwire, 2017)
- Exploring Korean Dried Seafood's Rich Heritage and Flavors (Kevin's Choices, 2023)
- Classic Anju Board - Dried Squid, Jwipo and more (Future Dish, 2021)
- We eat half-dried squid often as a snack because it's full of good nutrients (Crazy Korean Cooking on Facebook, 2019)
- Squid as food (Wikipedia, 2025)
- Dried Squid Snack – Delicious and Nutritious (Daping Seafood, 2024)
- Korean Dried Squid Recipe (Local Adventurer, 2023)
- Dried shredded squid (Wikipedia, 2025)
- Squid gain: Drying harvest caught in rising price trend (Korea JoongAng Daily, 2025)
- Vietnamese squid and octopus exports to Thailand surge by 37% in H1 (VOV, 2025)
