Spicy Shredded Dried squid

My mom used to cook for me this dish when I have undōkai (sports day) or Ensoku (school outings). This is shredded dried squid jerky mixed with gochujangGochujan (also spelled kochuchangGochujan (also spelled kochuchang and gochuchangGochujan (also spelled kochuchang and gochuchang) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
. You can also made this by yourself.
Click here to see the recipe
) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
. You can also made this by yourself.
Click here to see the recipe
and gochuchangGochujan (also spelled kochuchang and gochuchang) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
. You can also made this by yourself.
Click here to see the recipe
) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
. You can also made this by yourself.
Click here to see the recipe
and toasted sesame oilVegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
Vegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
.

This is probably one of the simplest banchans (small dishes of food) to make.
This dish is go well with cold beer, and steamed rice!!. Enjoy!

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Spicy Shredded Dried squid

: Aesook (Working Mom Cook Fusion)

: Appetiser

:  5 mins

:  5 mins

:  10 mins

 

Ingredients

• 1 oz (30g) bag of dried cuttlefish
• 1 Tablespoon gochujangGochujan (also spelled kochuchangGochujan (also spelled kochuchang and gochuchangGochujan (also spelled kochuchang and gochuchang) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
  . You can also made this by yourself.
  Click here to see the recipe
  ) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
  . You can also made this by yourself.
  Click here to see the recipe
  and gochuchangGochujan (also spelled kochuchang and gochuchang) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
  . You can also made this by yourself.
  Click here to see the recipe
  ) is korean hot paste condiment made in fermented misoMade by fermenting rice, barley and/or soybeans, with salt etc...The most typical miso made with soy.
  . You can also made this by yourself.
  Click here to see the recipe
  
• ½ teaspoon soy sauce("shoyu" in Japanese) is a fermented sauce made from soybeans (soya beans). I usually get organic soy sauce from asian grocery super market.
  
• 1 Tablespoon mirinThis is used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content.
  
• ½ Tablespoon Brown rice syrup (or honey)
• 1 Tablespoon Sesame oilVegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
  Vegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
  

Instructions

1. Shredded dried squids. It is already shredded but make sure you shred bigger and thicker pieces one more time.
2. Mix all rest of ingredients and sprinkle some roasted sesame seed for better flovor.
   

2.1.7

This hot sauce contains following ingredients: 1 1/2 tbsp red pepper paste, 1 tbsp corn syrup (or sugar), 1/2 tsp finely minced garlic (or grated), and 1 tbsp of sesame oilVegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
Vegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
.

Serve with cold beer in summer time, serve with hot steamed rice in winter season?