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. 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.
Keeps for 2 weeks in the refrigerator. Best served with hot rice.
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