This Korean Banchan, or small-plate/side dish, uses dried squid and chili paste. There are many variations and quite a lot use the dried squid that is purchased pre-cut into fine shreds. This one, however, starts with a whole dried squid and the result is not just spicy and delicious but good and chewy as well…
- 1 medium Dried Squid (pre-soaked as done here);
- ½ – 1 tsp. Gochujang;
- 1 tsp. fresh Chili Paste (Sambal Oelek is fine)
- 2 tsp. Garlic puree;
- 1 tbsp. Brown Rice Syrup (or use corn syrup or honey);
- 1 tsp. Light Soy Sauce;
- 1 tbsp. Rice Wine;
- ½ cup Water;
- Sesame Seeds and Sesame Oil;
First, cut your pre-soaked squid into narrow strips. If you have the tentacles, include those by all means. They are missing for this recipe because I used them in a different dish the day before.
Mix together the remaining ingredients except the sesame seeds and sesame oil and set aside for the moment.
Heat a tablespoon or two of vegetable oil in a pan over moderate heat and add a splash of Sesame Oil. Throw in the squid strips and sauté just until they are all heated through and you can smell the aroma.
Now add the sauce mix and allow everything to cook over moderate heat until the liquid is almost evaporated and forms a thick glaze over the squid. You can then serve it hot, or cold, sprinkled with the sesame seeds for garnish, and it can be one of several sides as part of a Korean meal or, if you like, it can just be a nice tasty relish with rice as a small snack.
This dish keeps very well in the fridge and if you really like it, it is worth making a much larger batch and keeping it handy for whenever needed.