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Spicy Thin Sliced Dried Squid

Many Korean side dishes are fairly easy to prepare. Some require planning to soak, rinse and boil before braising or marinating. This thin sliced dried squid side dish is one of the easier ones. Quick and SO tasty. It's crispy and chewy in texture and spicy, sweet, salty and slightly fishy in flavor.

This side dish is my youngest's absolute favorite side dish. If you don't keep an eye on her she would even eat it straight out of the container!

I learned how to make this one from my mother-in-law, although I will put a disclaimer in here that I remember the process but not necessarily the ingredients. I remember watching her make it on the stove very quickly. I sort of made up my own ingredients but I don't think they're far off. Tastes yummy so I hope you give it a try!


Spicy Thin Sliced Dried Squid


Ingredients (serves 4)

4 oz thin sliced dried squid

3 Tablespoons vegetable oil

2 Tablespoons gochujang

2 Tablespoons soy sauce

1 teaspoon sugar

1 teaspoon toasted white sesame seeds


Directions

In a large heavy bottomed skillet heat up oil over medium high heat for 2 minutes. Turn the heat down to low or medium low. Add the dried sliced squid and stir constantly with chopsticks. The squid will start to soften and curl up slightly as it gently fries up. After 1-2 minutes of stirring, add the gochujang, soy sauce and sugar. Use your chopsticks to mix and separate and evenly distribute the sauce. Do not turn the heat up too high. Gently cook for another 3-4 minutes on low to medium low. You don't want it to burn or get crunchy. Remove to a heat proof container to cool. It should still be slightly soft at this point. Sprinkle with sesame seeds. The mixture will harden slightly as it cools. It should be crispy but still chewy. Enjoy with other sides and a hot bowl of rice!

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