Korean Butter Soy Stir-fried Dried Squid

Cut any long strands of the 220 g dried shredded squid in half and separate clumped pieces.

If the strands feel stiff, sprinkle 1 tablespoon water evenly over them and loosen by hand for 1 minute until pliable, not wet.

Preheat a pan over medium heat and melt 1 tablespoon butter until it foams.

Add 1 teaspoon minced garlic and stir for just 20 seconds, lowering the heat if the garlic starts to brown before its aroma opens.

Reduce the heat to low, then add 1.5 tablespoons soy sauce, 2 tablespoons oligosaccharide syrup, and 0.5 tablespoon gochugaru.

Stir for 30 seconds until the seasonings combine into a glossy glaze with small bubbles.

Add the squid strands and return the heat to medium.

Toss constantly with tongs or a spatula for about 1 1/2 minutes, lifting from the bottom so the butter-soy glaze reaches every dry-looking strand.

Keep the total stir-fry time within 2 to 3 minutes.

When the strands look glossy and feel slightly softer, turn off the heat right away, because longer cooking or strong heat makes the squid tighten and toughen.

With the heat off, add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then toss gently just until coated.

Check that the glaze is shiny and evenly salty-sweet before transferring the banchan to a serving dish.