Shredded Squid with Gochujang (Ojingeochae Muchim)
This dish has some sweet, sweet heat and deep savory flavor from the combination of gochujang and jerky-textured semi-dried squid. It is typically eaten as banchan (the word for the myriad of little side dishes that come with a traditional Korean meal), with a hot bowl of rice, or alone as a drinking snack. It is well worth sourcing good semi-dried squid for this recipe. The product is also sold under the name dried cuttlefish.
3 cups shredded semi-dried squid
2 tbsp. ORIGINAL Gochujang Paste
2 tbsp. gochugaru chile flakes
¼ cup mirin
1 tbsp. sesame oil
3 tbsp. honey
Black sesame seeds, for garnish
Water, as needed
1. Combine all of the ingredients, except for the squid and sesame seeds.
2. Set an unoiled nonstick pan over low heat. Add the squid and pour the mixture of wet ingredients over top. Cook until bubbles start simmering, 2-3 minutes.
3. Move the mixture around to coat. Add 2-3 tbsp water to help the glaze to cook out properly. Cook for 1-2 more minutes until the squid is glazed.
4. Transfer to serving dish and garnish with black sesame seeds. Serve with hot rice, as banchan, or as a drinking snack.