One day, as I was browsing Maangchi’s youtube channel, I came across the video for this korean side dish. It was so easy to make that I just have to make.
This is really easy to make and nothing much can go wrong since all I need to do is to add some condiments together and mix. The cuttlefish taste very similar to the ones served in korean restaurants and they go very well with rice!
Apart from those preserved plum shops (umeya), I don’t know where else I can get dried shredded cuttlefish in Singapore. And the cuttlefish from these shops do not come cheap. Therefore, I cut Maangchi’s recipe (1 pound of cuttlefish) and made a small batch of 100g. Also, corn syrup sounds extremely unhealthy so I replaced it by making my own sugar syrup.
Recipe: (from Maangchi)
- 100g dried shredded cuttlefish/squid
- 1/8 cup hot pepper paste (gochujang)
- 1 clove minced garlic
- 18g olive oil
- 1/2 tablespoon sesame oil
- 5ml water
- 16g white sugar
1. Cut the dried cuttlefish into bite sizes and set aside.
2. In a small saucepan, heat water and sugar until the sugar dissolves. Transfer into a medium mixing bowl.
3. Add in the hot pepper paste, minced garlic, olive oil and sesame oil. Mix till the ingredients come together to form a shiny red sauce.
4. Add in the cuttlefish strips and mix until well coated. Refrigerate.