Ojingeochae Muchim (Spicy Squid Strips

• Produce

  • 1/2 tsp Garlic

• Condiments

  • 2 tbsp Corn syrup
  • 1 tsp Soy sauce

• Baking & Spices

  • 2 tsp Gochugaru
  • 2 tbsp Gochujang
  • 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 1 1/2 tbsp Cooking oil
  • 1 tsp Sesame oil

• Other

  • 4 ounces ojingeochae, shredded dried squid

Found on koreanbapsang.com

Description

Ingredients

• 4 ounces ojingeochae, shredded dried squid
• 1-1/2 tablespoons cooking oil
• 2 teaspoons gochugaru, Korean red chili pepper flakes
• 2 tablespoons gochujang, Korean red chili pepper paste
• 2 tablespoons corn syrup (preferably Korean oligodang)
• 1 teaspoon soy sauce
• 1/2 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame seeds

Directions

• Cut the dried squid strings into shorter lengths with kitchen scissors. Rinse in cold water, and drain. Add 1/2 cup of water, and cover. Set it aside until softened, about 20 minutes, flipping over once. In a pan, heat one and a half tablespoons of oil, until hot, over low heat and stir in the chili pepper flakes. Remove from the heat when it becomes pasty. Add the gochujang, corn syrup, soy sauce, and minced garlic. Over medium heat, bring the sauce mixture to a boil, stirring well. Turn the heat off, and stir in sesame oil and sesame seeds. Cool the sauce. Squeeze the excess water from the squid, and toss well with the sauce. The squid will absorb the sauce better if you massage everything together by hand, using a kitchen glove. Keep the leftovers in the fridge. It will keep well for a couple of weeks.