Moist and Spicy Squid Kimchi Tossed With Gochugang

• 140 grams Saki-ika (cooked and shredded dried squid)
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1/2 tbsp Sake
• 1 knob Garlic (grated)
• 2 tbsp Sesame oil
• 2 tbsp Roasted sesame seeds
• 140 grams Saki-ika (cooked and shredded, and dried squid)
• 2 tsp Miso
• 1 tbsp Mirin
• 1/2 tbsp Mizuame, honey (or sugar)
• 1 rounded tablespoon Soy sauce
• 2 tsp Sugar
• 1 knob Garlic (grated)
• 2 tsp Powdered chili powder (Korean)
• 1 and 1/2 teaspoon Paprika (Korean) for color (optional)
• 2 tbsp Sesame oil
• 2 tbsp Roasted sesame seeds

1. Soak the squid in water for 1 to 2 minutes to remove some of the saltiness.
2. This will make the flavors in the sauce blend, and soften the overall taste.
3. In a bowl, combine all the seasoning ingredients, except for the sesame oil.
4. Add more chili powder, garlic, and/or sugar to taste.
5. Squeeze out the water, and blot the squid completely dry before mixing it into the sauce.
6. Work the seasoning into the squid with your hands.
7. A disposable plastic glove works well for this step.
8. Add the sesame oil last.
9. It's fine to eat right away, but best the following day.
10. This is the recipe for a soft type ojingeo bokkum.
11. If you prefer it with more texture, spray the dried squid with water instead of soaking it.

gochujang, soy sauce, sake, knob garlic, sesame oil, sesame seeds, mirin, mizuame, soy sauce, sugar, knob garlic, paprika, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/155580-moist-and-spicy-squid-kimchi-tossed-with-gochugang (may not work)