Korean Seasoned Dried Squid (Ojingeochae muchim) #SundaySupper
This no-cook dish is truly addictive.
Course: Banchan/Side Dish
Cuisine: Korean
Author: Amy Kim | kimchi MOM
- 6 tablespoons gochujang fermented red pepper paste
- 5 tablespoons pure honey
- 1 tablespoon sesame oil
- 2 teaspoons garlic powder
- A pinch of Kosher salt
- 1 lb. bag of shredded dried squid
In a large bowl, whisk together the gochujang, honey, sesame oil, garlic powder, and salt.
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Add the squid and using your hands, mix the squid until thoroughly and evenly coated.
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It will keep up to a month when stored in an air-tight food storage container in the refrigerator.
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