← Nouns Cooking · Korean

Ingredients

• 120 g Dried shredded squid (ojingeochae)
• 1 tbsp Mayonnaise
• 1 tbsp Vegetable oil
• 1½ tbsp Gochujang
• 2 tsp Gochugaru (Korean chilli flakes)
• 2 tsp Soy sauce
• 1 tbsp Mirin
• 2 tbsp corn syrup, rice syrup or honey
• ½ tsp minced garlic
• 2 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Cut the squid strips into 5 cm lengths. If they are very dry and stiff, rinse them quickly in water and squeeze dry. Toss with the mayonnaise, which keeps them soft.
2. Put all the glaze ingredients in a frying pan over low heat and stir for 1–2 min, until bubbling and glossy. Turn off the heat.
3. Let the glaze cool for 1 minute, then add the squid and mix well with chopsticks or gloved hands until every strand is coated.
4. Stir in the sesame oil and seeds. Keep in an airtight box in the fridge for up to 2 weeks.

Tips

• Cooking the squid in the pan makes it tough, so always mix it into the glaze off the heat.
• Contains egg (from the mayonnaise); leave it out and add a little more oil for an egg-free version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Seonkyoung Longest Aaron and Claire