Stir-Fried Shredded Dried Squid with Gochujang
Stir-Fried Shredded Dried Squid with Gochujang
How to Make Soft and Delicious Gochujang-Seasoned Shredded Dried Squid (Not Hard!)
Shredded dried squid can easily become tough when heated. This recipe focuses on keeping it delightfully soft! The key is temperature and mayonnaise. Instead of stir-frying the sauce, we’ll lightly cool it and toss the mayonnaise-coated squid threads in it. This method ensures each strand separates beautifully, creating a melt-in-your-mouth texture. Perfect as a side dish for rice or a snack, this gochujang-seasoned shredded squid is a must-try!
Main Ingredients- 110g shredded dried squid
- 2 Tbsp mayonnaise
- 1-2 Tbsp toasted sesame seeds
Seasoning Ingredients (measured in Tbsp)- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp rice wine (mirin)
- 0.5 Tbsp minced garlic
- 3 Tbsp water
- 1 Tbsp chili oil
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp rice wine (mirin)
- 0.5 Tbsp minced garlic
- 3 Tbsp water
- 1 Tbsp chili oil
Cooking Instructions
Step 1
First, prepare the shredded dried squid. If the threads are clumped together, use scissors to cut them into bite-sized lengths. Then, gently rub them with your hands to separate each strand. This will help the seasoning adhere evenly.
Step 2
Add 2 tablespoons of mayonnaise to the separated squid threads. Gently toss them, shaking lightly, to coat each strand evenly without breaking them. The mayonnaise coating will help keep the squid tender.
Step 3
Now, let’s make the seasoning sauce. In a pan (off the heat), combine 1 Tbsp gochujang, 1 Tbsp soy sauce, 1.5 Tbsp oligosaccharide, 3 Tbsp water, 1 Tbsp rice wine, 0.5 Tbsp minced garlic, and 1 Tbsp chili oil. Mix them well until smooth, ensuring there are no lumps.
Step 4
Place the pan with the mixed seasonings over low heat and bring it to a gentle simmer. As soon as the sauce starts to bubble in the center, immediately turn off the heat. Be careful not to overcook or burn the sauce. The crucial step here is to let the sauce cool down completely.
Step 5
Pour the completely cooled seasoning sauce over the mayonnaise-coated squid threads. Now, gently toss them using both hands, as if you’re separating tangled strands, to ensure the sauce is evenly distributed. This method prevents the squid from clumping and keeps each thread distinct.
Step 6
Finally, taste the mixture and adjust the seasoning to your preference. Add more oligosaccharide for sweetness or soy sauce for saltiness. Sprinkle with toasted sesame seeds for added nutty flavor to finish. A dash of sesame oil can also enhance the aroma.
Step 7
There you have it – beautifully separated shredded squid that’s not sticky! The secret to this amazing recipe lies in three key points: 1. Do not stir-fry the shredded squid directly. 2. Use a completely cooled seasoning sauce. 3. Toss gently, as if separating strands, when mixing. Keep these tips in mind for perfect results every time!
Step 8
Using chili oil not only adds a vibrant red color but also gives the dried side dish a lovely sheen, making it look even more appetizing. If making chili oil from scratch is too much trouble for just one tablespoon, readily available store-bought chili oil is a convenient option.
Step 9
This finished shredded squid dish is incredibly delicious served over warm rice, or with a bowl of plain rice or rice gruel. It’s so good, you’ll be giving it two thumbs up! Enjoy this delightful dish with your loved ones.
