Spicy stir-fried dried squid
A sweet and spicy Korean side dish made by coating tenderized dried squid strips in a quick gochujang glaze.
- Prep
- 10 min
- Cook
- 2 min
Scale the recipe
Ingredients
- seasoned dried squid strips ready to eat, weighed before trimming
- 150 g
Seasonings
- mayonnaise
- 1 1/2 T
- gochujang (Korean red chili paste)
- 2 T
- Korean starch syrup (mulyeot)
- 1 1/2 T
- brewed soy sauce
- 1/3 T
- minced garlic
- 1/3 T
- water
- 2 T
- toasted sesame oil
- 1/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Coat the squid in mayonnaise
Use scissors to cut 150 g of dried squid into strips 3–5 cm long, teasing apart any clumps. Toss with 1 1/2 T of mayonnaise to coat lightly and let stand for 5 minutes.
-
Simmer the gochujang sauce
Stir 2 T of gochujang, 1 1/2 T of starch syrup, 1/3 T of soy sauce, 1/3 T of minced garlic and 2 T of water together in a skillet. Stir over medium-low heat for 1–2 minutes, then turn the heat to low when small bubbles appear.
-
Stir-fry briefly and finish
Add the squid and toss over low heat for 20–30 seconds to coat it evenly. Turn off the heat and toss with 1/3 T of toasted sesame oil and 1/3 T of toasted sesame seeds. Refrigerate leftovers promptly in a sealed container.
