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Moist and Spicy Squid Kimchi Tossed With Gochugang

Moist and Spicy Squid Kimchi Tossed With Gochugang

This can be made without the gochugang and it's still delicious! It's so easy, just give it a try!

Ingredients

Saki-ika (cooked and shredded dried squid)
140 g
Gochujang (Recipe ID: 2316187)
2 tablespoons
Soy sauce
1 tablespoon
Sake
1/2 tablespoon
Garlic (grated) (Recipe ID: 2322784)
1/2-1 knob
Sesame oil
2 tablespoons
Roasted sesame seeds
1-2 tablespoons
Without gochujang:
Saki-ika (cooked and shredded, and dried squid)
140 g
Miso
2 teaspoons
Mirin
1 tablespoon
Mizuame, honey (or sugar)
1/2 tablespoon
Soy sauce
1 rounded tablespoon
Sugar
1-2 teaspoons
Garlic (grated)
1/2-1 knob
Powdered chili powder (Korean)
1-2 teaspoons
Paprika (Korean) for color (optional)
1 and 1/2 teaspoon
Sesame oil
2 tablespoons
Roasted sesame seeds
1-2 tablespoons

Steps

1. Soak the squid in water for 1 to 2 minutes to remove some of the saltiness. This will make the flavors in the sauce blend, and soften the overall taste.
2. In a bowl, combine all the seasoning ingredients, except for the sesame oil. Add more chili powder, garlic, and/or sugar to taste.
3. Squeeze out the water, and blot the squid completely dry before mixing it into the sauce.
4. Work the seasoning into the squid with your hands. A disposable plastic glove works well for this step.
5. Add the sesame oil last. It's fine to eat right away, but best the following day.
6. This is the recipe for a soft type ojingeo bokkum. If you prefer it with more texture, spray the dried squid with water instead of soaking it.

Story Behind this Recipe

In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade.