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.
In a bowl, combine all the seasoning ingredients, except for the sesame oil. Add more chili powder, garlic, and/or sugar to taste.
Squeeze out the water, and blot the squid completely dry before mixing it into the sauce.
Work the seasoning into the squid with your hands. A disposable plastic glove works well for this step.
Add the sesame oil last. It's fine to eat right away, but best the following day.
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.
It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking.