Korean Seasoned Dried Squid Strips
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A tablespoon of mayonnaise goes into the gochujang dressing.
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Its oil coats the dry squid strips, letting the dressing cling softly and making the squid less tough to chew. The finished dish is nearly dry, and in a lunchbox the sauce stays put instead of creeping into the next compartment.
Ingredients
Instructions
- 1
Spread out 180 g dried squid strips and loosen any hard clumps with your fingers.
Cut the strands into 5 to 6 cm lengths with kitchen scissors so the seasoning can coat them evenly instead of collecting on long tangled pieces.
- 2
In a large bowl, first combine 2 tablespoons gochujang, 1 tablespoon gochugaru, and 2 tablespoons oligosaccharide syrup.
Stir until the paste turns a smooth deep red with no dry pepper flakes or thick gochujang streaks left.
- 3
Add 1 tablespoon mayonnaise and 1 teaspoon minced garlic to the sauce.
Stir until the mayonnaise is fully blended and the sauce looks glossy, since uneven mayo leaves pale spots and does not soften the squid evenly.
- 4
Add the cut squid strips to the bowl and lift them through the sauce with your fingertips.
Knead gently for 1 to 2 minutes until the white dry surfaces disappear, but avoid crushing the strands into a sticky mass.
- 5
Drizzle in 1 teaspoon sesame oil and toss once more with a light hand.
If the seasoning feels very thick, do not overwork it; just coat the outside evenly so the strands stay separate and chewy.
- 6
Sprinkle 1 teaspoon sesame seeds over the seasoned squid and let it rest at room temperature for 10 minutes.
Toss again after the seasoning has soaked in, then pack it into a container and refrigerate before serving.
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