Spicy and Sweet Seasoned Dried Shredded Squid
Dried Shredded Squid Tossed in a Red, Flavorful Sauce
A simple, go-to side dish that can be made ahead and enjoyed for days. Perfect for busy weeknights or as a delightful snack!
Main Ingredients
- Dried Shredded Squid (Ojingeochae) 400 grams
Spicy and Sweet Seasoning
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Seeds, a pinch
- Oligodang (corn syrup/sweetener) 1.5 cups (approx. 300ml)
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Seeds, a pinch
- Oligodang (corn syrup/sweetener) 1.5 cups (approx. 300ml)
Cooking Instructions
Step 1
The star of this dish is the dried shredded squid, also known as ‘Jimi-chae’. Prepare about 400 grams of it. It’s already quite savory and delicious on its own, making it a great simple snack!
Step 2
Now, use scissors to cut the dried shredded squid into bite-sized pieces. If they’re too long, they can get tangled when you eat them, so it’s best to cut them slightly shorter than a full mouthful.
Step 3
Let’s make the delicious seasoning sauce. In a pot, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Add a generous amount of Oligodang. I often use Oligodang to adjust the sauce’s consistency because it’s less sweet than regular corn syrup, making it perfect for this dish. Use about 1.5 cups (approx. 300ml), which is roughly one and a half standard paper cups. You don’t need to add extra salt; the Gochujang and the natural saltiness of the squid are sufficient. (Optional: A tiny pinch of ginger powder can enhance the flavor, but it’s fine to omit if you don’t have it.)
Step 4
Now, let the seasoning sauce simmer. Place the pot with the sauce over medium-low heat. Once it starts to bubble, let it simmer until bubbles rise all over the surface. Then, turn off the heat.
Step 5
Add the prepared dried shredded squid to the pot with the sauce (off the heat). Crucially, do NOT turn the heat back on to stir-fry! Doing so will make the squid tough. Instead, using a spatula or spoon, gently toss and mix the squid with the sauce until it’s evenly coated. This ensures the squid remains tender.
Step 6
This is the final step. Sprinkle a generous pinch of sesame seeds over the mixture. Gently toss again to distribute them evenly. The nutty aroma of the sesame seeds will add another layer of deliciousness.
Step 7
There you have it – a visually appealing, bright red seasoned dried shredded squid! Its perfectly balanced spicy and sweet flavor is ideal for mixing with rice, or it serves as an excellent accompaniment to a cold beer. Enjoy your delicious homemade side dish!
