How to Prepare Tasty Moist and Spicy Squid Kimchi Tossed With Gochugang

Moist and Spicy Squid Kimchi Tossed With Gochugang.

You can cook Moist and Spicy Squid Kimchi Tossed With Gochugang using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Moist and Spicy Squid Kimchi Tossed With Gochugang

1. Prepare 140 grams of Saki-ika (cooked and shredded dried squid).
2. Prepare 2 tbsp of Gochujang.
3. You need 1 tbsp of Soy sauce.
4. It's 1/2 tbsp of Sake.
5. You need 1 of knob Garlic (grated).
6. It's 2 tbsp of Sesame oil.
7. It's 2 tbsp of Roasted sesame seeds.
8. You need of Without gochujang:.
9. You need 140 grams of Saki-ika (cooked and shredded, and dried squid).
10. Prepare 2 tsp of Miso.
11. It's 1 tbsp of Mirin.
12. You need 1/2 tbsp of Mizuame, honey (or sugar).
13. Prepare 1 of rounded tablespoon Soy sauce.
14. Prepare 2 tsp of Sugar.
15. You need 1 of knob Garlic (grated).
16. Prepare 2 tsp of Powdered chili powder (Korean).
17. Prepare 1 of and 1/2 teaspoon Paprika (Korean) for color (optional).
18. You need 2 tbsp of Sesame oil.
19. Prepare 2 tbsp of Roasted sesame seeds.

Moist and Spicy Squid Kimchi Tossed With Gochugang step by step

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..