Moist and Spicy Squid Kimchi Tossed With Gochugang

Name: Moist and Spicy Squid Kimchi Tossed With Gochugang
Cuisine: American
Ingredients: 140 grams Saki-ika (cooked and shredded dried squid); 2 tbsp Gochujang; 1 tbsp Soy sauce; 1/2 tbsp Sake; 1 knob Garlic (grated); 2 tbsp Sesame oil; 2 tbsp Roasted sesame seeds; 140 grams Saki-ika (cooked and shredded, and dried squid); 2 tsp Miso; 1 tbsp Mirin; 1/2 tbsp Mizuame, honey (or sugar); 1 rounded tablespoon Soy sauce; 2 tsp Sugar; 1 knob Garlic (grated); 2 tsp Powdered chili powder (Korean); 1 and 1/2 teaspoon Paprika (Korean) for color (optional); 2 tbsp Sesame oil; 2 tbsp Roasted sesame seeds

cookpad.japan @cookpad_jp

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. Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

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Ingredients

140 gramsSaki-ika (cooked and shredded dried squid)
2 tbspGochujang
1 tbspSoy sauce
1/2 tbspSake
1knob Garlic (grated)
2 tbspSesame oil
2 tbspRoasted sesame seeds
Without gochujang:
140 gramsSaki-ika (cooked and shredded, and dried squid)
2 tspMiso
1 tbspMirin
1/2 tbspMizuame, honey (or sugar)
1rounded tablespoon Soy sauce
2 tspSugar
1knob Garlic (grated)
2 tspPowdered chili powder (Korean)
1and 1/2 teaspoon Paprika (Korean) for color (optional)
2 tbspSesame oil
2 tbspRoasted sesame seeds

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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.