Total time: fifteen minutes
15 oz dried squid strips, reduce bite-size piece
- 3 tablespoons of gochujang (red pepper paste)
- 1 tablespoons of soy sauce
- 2 tablespoons of honey (mulyeot. corn syrup)
- 1 garlic clove, finely minced
- 1 tablespoons of sesame oil
- 1 teaspoon deulkkaegaru (perilla seed powder)
- sesame seeds
1. Make certain the squid is correctly shredded as some pieces are very large using scissors or knife.
2. Inside a large bowl, mix all of the sauce ingredients before you finish track of a thick, glossy red sauce.
3. Add some shredded squid towards the bowl and coat completely using the sauce.
4. Garnish with sesame seeds and revel in like a side dish or included in a lunch box meal.
*Refrigerate leftovers within an airtight container. It'll keep fresh for approximately per month.