Korean Spicy Gochujang Dried Squid Stir-Fry
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
This gochujang jinmichae bokkeum coats 180 g dried shredded squid with a briefly cooked chili sauce, then uses mayonnaise off the heat to keep the strands supple.
Read more
Loosen any tangled squid and cut long pieces to about 5 cm. Only if the squid feels stiff, sprinkle 2 tablespoons water across it and rest it for 1 minute; the source method does not soak and squeeze the strands. Stir together 1.5 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 2 tablespoons oligosaccharide syrup, and 1 teaspoon minced garlic until no dense lumps remain. Warm 1 teaspoon cooking oil over low heat and stir the sauce alone for about 30 seconds, just long enough to soften the raw garlic aroma and harsh chili edge. Add the squid, raise the heat to medium-low, and lift the strands repeatedly from the pan bottom for 2 minutes. Turn off the heat as soon as the sauce becomes thick and the squid begins to gather into a sticky mound; further cooking can scorch the gochujang and dry the squid. With the burner off, toss in 1 tablespoon mayonnaise for 30 seconds. Finish with 1 teaspoon sesame seeds when every strand looks evenly coated and moist. The short sauce cook and the off-heat mayonnaise are the two texture controls in this recipe.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried squid coated in gochujang pre-toasted on low heat, mayonnaise added off heat to keep each strand moist.
- Finish cue
- When they look glossy, sprinkle 1 teaspoon sesame seeds over the top and serve after cooling slightly.
- Avoid this
- Do not overcook the sauce, or it may turn bitter.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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