Spicy & Sweet Gochujang Stir-Fried Dried Shredded Squid Recipe
Baek Jong-won Style Gochujang Stir-Fried Dried Shredded Squid: A Perfect Guide to Dried Squid, Side Dishes, and Pantry Staples
Hello, I’m Ryu-i, a Naver food influencer! I made this Gochujang Stir-Fried Dried Shredded Squid based on my husband’s special request. It stays wonderfully soft even after being refrigerated! I’ll share a secret tip for keeping it tender, unlike the usual soy-sauce based versions. This dish is a perfect side that will make you want more rice!
Main Ingredients
- Dried Shredded Squid (Jinmichae) 200g
- Mayonnaise 2 Tbsp
- Cheongyang Peppers 2-3 (adjust to your spice preference)
Seasoning Ingredients
- Cooking Oil 3 Tbsp
- Gochujang (Korean Chili Paste) 3 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Corn Syrup 2 Tbsp (for sweetness and shine)
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Water 4 Tbsp
- Sesame Oil for finishing
- Sesame Seeds for finishing
- Cooking Oil 3 Tbsp
- Gochujang (Korean Chili Paste) 3 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Corn Syrup 2 Tbsp (for sweetness and shine)
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Water 4 Tbsp
- Sesame Oil for finishing
- Sesame Seeds for finishing
Cooking Instructions
Step 1
First, place the dried shredded squid in a sieve and gently shake to remove any crumbs. Then, quickly rinse it under cold running water and drain well. This removes impurities and helps make the squid more tender.
Step 2
Once drained, cut the dried shredded squid into bite-sized pieces (about 5-7cm long) using scissors or a knife. You can cut them smaller if serving to children.
Step 3
In a large bowl, combine the prepared dried shredded squid with 2 tablespoons of mayonnaise. Mix thoroughly to coat evenly. This mayonnaise coating is a key secret to preventing the squid from becoming tough during stir-frying and keeping it soft.
Step 4
Let the mayonnaise-coated squid sit for about 10 minutes while you prepare the sauce. This allows the mayonnaise to fully penetrate the squid, making it extra moist and tender.
Step 5
Wash the Cheongyang peppers, remove the stems, and thinly slice them on an angle. If you like it spicy, leave the seeds in; if you prefer milder, remove the seeds.
Step 6
Heat a pan over medium-low heat and add 3 tablespoons of cooking oil. Add all the seasoning ingredients except for the sesame oil and sesame seeds (Gochujang, Gochugaru, corn syrup, sugar, minced garlic, water).
Step 7
Using a spatula, stir and cook the seasoning ingredients until well combined and smooth, ensuring there are no lumps. It’s important to cook for about 1-2 minutes to bring out the flavors without burning the sauce.
Step 8
Once the sauce is smoothly blended, add the mayonnaise-coated dried shredded squid to the pan. Break it up if needed and stir-fry for about 3-4 minutes, ensuring the sauce coats the squid evenly and it becomes tender.
Step 9
When the squid is well coated with the sauce, turn off the heat. Add the sliced Cheongyang peppers and drizzle with sesame oil and sesame seeds to your liking. Adding the peppers after turning off the heat helps maintain their crispness.
Step 10
Gently toss everything together one last time using the residual heat in the pan. Your soft and delicious Gochujang Stir-Fried Dried Shredded Squid is ready! Enjoy it with warm rice or pack it as a lunchbox side dish.
