Ojingeochae bokkeum

Method

1. 1 Tear the dried squid into bite-sized strips and steam quickly for 2 minutes until tender.
2. 2 Mix the squid with a little mayonnaise; this is a trick to keep the squid tender after it cools down.
3. 3 Sauté minced garlic in sesame oil until fragrant, then reduce the heat to very low.
4. 4 Add gochujang chili paste and honey, stir until the sauce melts, being careful not to burn.
5. 5 Turn off the heat before adding the squid, stir well, and sprinkle with roasted sesame seeds.