Chewy and Savory Dried Squids Stir-fry (Gamun-eo Jorim)
Create a True Rice Thief Side Dish: Dried Squids Stir-fry, a Popular Banchan Recipe!
Dried squids, made from dried giant squid tentacles, are affectionately nicknamed ‘Gamun-eo’ which playfully means ‘fake octopus’. However, when braised, they offer an incredible umami flavor and a delightful chewy texture, making them a perfect side dish that keeps well for days. What’s a ‘rice thief’ if not a dish that makes you crave extra rice? This sweet and savory braised squid is so delicious, it’s sure to be a hit. Give it a try! ^^
Main Ingredients
- Dried Squids (Gamun-eo) 300g
- Korean Green Peppers (Cheongyang Pepper) 5
Seasoning
- Soy Sauce 5 Tbsp
- Mirin (Rice Wine) 3 Tbsp
- Sugar 3 Tbsp
- Corn Syrup 4 Tbsp
- Minced Garlic 2 Tbsp
- Black Pepper, a pinch
- Dark Soy Sauce (for color) 1 Tbsp (omit or use regular soy sauce if unavailable)
- Toasted Sesame Seeds 2 Tbsp
- Sesame Oil 2 Tbsp
- Vegetable Oil 3 Tbsp
- Soy Sauce 5 Tbsp
- Mirin (Rice Wine) 3 Tbsp
- Sugar 3 Tbsp
- Corn Syrup 4 Tbsp
- Minced Garlic 2 Tbsp
- Black Pepper, a pinch
- Dark Soy Sauce (for color) 1 Tbsp (omit or use regular soy sauce if unavailable)
- Toasted Sesame Seeds 2 Tbsp
- Sesame Oil 2 Tbsp
- Vegetable Oil 3 Tbsp
Cooking Instructions
Step 1
First, soak the dried squids in water for about 10 minutes to soften them slightly. Avoid over-soaking, as this can make the texture mushy.
Step 2
Wash the Korean green peppers, remove the stems, and thinly slice them diagonally. If you prefer a spicier dish, leave the seeds in; otherwise, remove them for a milder flavor.
Step 3
In a bowl, combine all the seasoning ingredients except for the dark soy sauce (Soy Sauce, Mirin, Sugar, Corn Syrup, Minced Garlic, Black Pepper) and mix well. Pour this mixture into a pot and bring it to a boil over medium heat until it bubbles vigorously.
Step 4
Drain the soaked squids thoroughly. Heat 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the drained squids and stir-fry them lightly. If using dark soy sauce, you can add it now along with the regular soy sauce for a richer color, or simply use regular soy sauce if dark soy sauce is unavailable.
Step 5
Once the squids are cooked and the sauce has reduced to a glaze, with a slight sheen of oil appearing, add the diagonally sliced green peppers. Stir-fry quickly for about 1 minute. The goal is to maintain the peppers’ crisp texture and fresh aroma.
Step 6
Just before turning off the heat, add the toasted sesame seeds and sesame oil to give it a glossy finish and nutty fragrance. Taste and, if you prefer it sweeter, you can add another tablespoon or two of corn syrup to adjust to your liking.
Step 7
Transfer the beautifully braised dried squids to a serving dish. Your delicious and impressive side dish is now complete!
Step 8
Tip! Instead of spicy Korean green peppers, you can also use milder ‘kkori gochu’ (similar to banana peppers) for this dish. If using them, stir-fry them very briefly over high heat to preserve their vibrant color and aroma. Be careful not to overcook them, as they can lose their color and fragrance.
Step 9
For an even more appetizing shine, add a little extra corn syrup just before adding the sesame seeds and oil. Stir-fry for another moment, then sprinkle with sesame seeds for a beautifully glazed finish. ^^
