Tender and Chewy Braised Dried Flying Squid: A Delicious Side Dish Made with Market-Fresh ‘Gamun-eo’
Tender and Chewy Braised Dried Flying Squid: A Delicious Side Dish Made with Market-Fresh ‘Gamun-eo’
Braised Dried Flying Squid (Gamun-eo Jorim)
I went for a stroll through the traditional market and saw some dried flying squid (gamun-eo), so I bought some to make a side dish! This recipe transforms simple market-bought gamun-eo into a savory and satisfying banchan, perfect for any meal.
Main Ingredient- 1 bag Dried Flying Squid (Gamun-eo) (freshly purchased from the market)
Braising Sauce- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Water
- 1 Tbsp Corn Syrup (or Oligosaccharide) (adjust sweetness to your preference)
- 1 Tbsp Starch Syrup (for gloss and added sweetness)
- 1 Tbsp Cooking Wine (to remove any fishy odor)
- 1 Tbsp Ginger Wine (for enhanced flavor)
- 1 tsp Minced Garlic (freshly minced garlic is recommended)
- 1 tsp Gochugaru (Korean chili flakes) (for a touch of spice)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 1 tsp Toasted Sesame Seeds (for nutty flavor)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Water
- 1 Tbsp Corn Syrup (or Oligosaccharide) (adjust sweetness to your preference)
- 1 Tbsp Starch Syrup (for gloss and added sweetness)
- 1 Tbsp Cooking Wine (to remove any fishy odor)
- 1 Tbsp Ginger Wine (for enhanced flavor)
- 1 tsp Minced Garlic (freshly minced garlic is recommended)
- 1 tsp Gochugaru (Korean chili flakes) (for a touch of spice)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 1 tsp Toasted Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
Prepare one bag of fresh dried flying squid (gamun-eo) that caught your eye at the market. Opting for pre-cleaned squid will make the cooking process more convenient.
Step 2
Cut the gamun-eo into bite-sized pieces. Slicing them to a size that fits comfortably in your mouth will ensure the sauce coats evenly during cooking and makes them easier to eat.
Step 3
Dried flying squid can be quite chewy, so a quick blanch or rinse can help tenderize it. Also, to remove any potential impurities, rinse it thoroughly under running water. Afterward, place it in a colander to drain excess water. Proper draining is key for the sauce to penetrate well.
Step 4
In a small pot or pan, combine 2 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp corn syrup (or oligosaccharide), 1 Tbsp cooking wine, 1 Tbsp ginger wine, and 1 tsp minced garlic. Bring to a simmer over medium heat to create the braising sauce, stirring until all ingredients are well combined.
Step 5
Once the sauce begins to bubble vigorously, add all the prepared gamun-eo. Stir well with a spatula or spoon to ensure the squid is evenly coated with the sauce. Be mindful not to overcook on high heat, as this can make the squid tough.
Step 6
If you prefer a spicier kick, add 1 tsp of gochugaru at this stage and stir again to mix it with the squid and sauce. This will also enhance the dish’s appealing color.
Step 7
Finally, add 1 Tbsp of starch syrup and let it simmer for a little longer. Starch syrup adds a beautiful glaze and a subtle sweetness to the dish. Turn off the heat once the sauce has reduced and is coating the squid. Avoid over-reducing, which can make it too salty; adjust the consistency as needed.
Step 8
After turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 tsp of toasted sesame seeds. Your delicious, chewy braised dried flying squid is ready! Serve it as a side dish with rice or pack it for a delightful lunchbox treat.
