Korean Spicy Gochujang Dried Squid Stir-Fry
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Mayonnaise stirred in after the heat is off keeps the dried squid strands soft and moist even once the dish cools.
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The pan comes off the heat as soon as the strands start to clump together, since a sauce cooked any longer scorches and turns bitter.
Ingredients
Instructions
- 1
Loosen 180 g dried shredded squid with your fingers and cut any long strands into 5 cm pieces.
If the squid feels stiff, sprinkle 2 tablespoons water evenly over it and rest for 1 minute to soften the fibers.
- 2
In a bowl, combine 1.5 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 2 tablespoons oligosaccharide syrup, and 1 teaspoon minced garlic. Stir until the paste loosens and no thick lumps remain.
- 3
Add 1 teaspoon cooking oil to a pan and warm it over low heat.
Add the sauce and stir constantly for about 30 seconds, just until the raw garlic smell fades and the harsh chili edge softens.
- 4
Add the softened squid and raise the heat to medium-low.
Stir-fry briskly for 2 minutes, lifting from the bottom often so the sauce does not scorch, until the strands look evenly coated and glossy.
- 5
When the sauce thickens and the squid begins to gather into a sticky mound, turn off the heat.
Avoid cooking longer at this point, because the gochujang sauce can scorch and turn bitter quickly.
- 6
With the heat off, add 1 tablespoon mayonnaise and toss for about 30 seconds so the strands stay moist instead of drying out.
When they look glossy, sprinkle 1 teaspoon sesame seeds over the top and serve after cooling slightly.
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