Spicy Cuttlefish/Squid - Ojingo Moochim (오징어 무침) Side Dish

I apologize for not posting any Korean recipes recently, in particular easy Korean side dishes or banchan(반찬). I haven't found much need recently to cook that many Korean dishes, primarily because no one is around to eat it. With husband's odd work hours and Son with allergies which focus on many Korean staples (soy, sesame, corn syrup, egg) there just hasn't been that much of a need to cook Korean. But with Grandmother (Mom in law) visiting house and a day trip where I was leaving the family to fend for themselves, I decided it would be a good idea to prepare some side dishes so that the family could eat.

This side dish is great because you can store it for up to two weeks and on a bed of hot rice - nothing beats it. It is sweet, salty, spicy and so yummy - and it is also what we call the "Rice Thief" as you find yourself eating WAY TOO MUCH RICE as you become addicted to the chewy texture and flavor of the squid. Even Daughters, although they find it spicy, love to eat it as they take one tiny piece, a huge glob of rice and several gulps of water to wash it down. YUM!

Spicy Cuttlefish/Squid - Ojingo Moochim (오징어 무침)

1 lb of dried cuttlefish (백진미 오징어) (this comes pre-shredded and I've seen it at both Chinese and Korean supermarkets - photo below)
1/2 cup gochujang (고추장 - Korean red chili pepper paste)
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons sake

1/2 cup plus 2 tablespoons plain corn syrup (물엿)
2 tablespoons toasted sesame seeds

In a nonstick fry pan over medium heat, mix together gochujang, soy sauce, sesame oil, sake, and corn syrup. Cook until mixture is bubbly. Remove from heat.

Open the package of your dried cuttlefish/squid.

Add cuttle fish/dried squid to the gochujang mixture. (which is warm, but NOT cooking the stove.) Working quickly, toss until everything is well coated.

Finish by sprinkling with sesame seeds. Toss again. Serve on a beautiful dish.

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