Jinmichae bokkeum

Method

1. 1 Tear the dried squid into thin strips and steam for 3 minutes until the strips are soft and pliable.
2. 2 Steaming the squid strips beforehand is mandatory; stir-frying them dry results in a dish that is tough like string and doesn't absorb the sauce well.
3. 3 Mix the warm squid strips with mayonnaise and let it sit for 5 minutes to soften them further.
4. 4 Simmer gochujang with honey, soy sauce, and minced garlic for 2 minutes until thickened.
5. 5 Turn off the heat before mixing the squid strips into the sauce; cooking them over low heat will cause them to shrink and become firm.
6. 6 Drizzle with sesame oil and sprinkle with toasted sesame seeds, then let cool to room temperature before serving.