📝 About This Recipe
A beloved staple of Asian snack culture, this savory-sweet delicacy transforms humble dried squid into a gourmet treat that is impossible to stop eating. This recipe elevates the traditional snack by gently rehydrating the fibers before tossing them in a luscious glaze of browned butter, wildflower honey, and a hint of smoky chili. The result is a chewy, umami-packed snack that perfectly balances the brininess of the sea with a rich, caramelized finish.
🥗 Ingredients
The Squid Base
- 200 grams Dried shredded squid (plain or smoked variety, often found in vacuum packs)
- 2 tablespoons Rice wine (Mirin or Soju to soften and deodorize)
- 3 tablespoons Mayonnaise (Kewpie brand preferred for extra creaminess)
The Glaze
- 3 tablespoons Unsalted butter (high-quality European style)
- 2 tablespoons Honey (wildflower or clover)
- 1 teaspoon Light soy sauce (for a touch of salt and depth)
- 1/2 teaspoon Gochugaru (Korean red chili flakes for a subtle kick)
- 1/4 teaspoon Garlic powder (for savory aromatic background)
Finishing Touches
- 1 tablespoon Toasted sesame seeds (white or black)
- 1 teaspoon Toasted sesame oil (drizzled at the very end)
- 1 tablespoon Fresh chives (finely minced for color)
👨🍳 Instructions
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1
Begin by inspecting your dried shredded squid. If the pieces are excessively long, use kitchen shears to snip them into manageable 3-inch lengths.
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2
Place the shredded squid in a large mixing bowl and sprinkle with the rice wine. Toss gently to coat and let it sit for 5 minutes; this softens the tough fibers.
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3
Add the mayonnaise to the squid. Use your hands or tongs to massage the mayonnaise into the strands until every piece is lightly coated. This creates a protective barrier that keeps the squid tender during cooking.
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4
Heat a large non-stick skillet over medium-low heat. Do not go higher, as the squid and sugars can burn quickly.
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5
Add the butter to the skillet. Allow it to melt and foam until it just begins to turn a golden-brown color and smells nutty.
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6
Whisk in the honey, light soy sauce, Gochugaru, and garlic powder into the melted butter until the mixture is bubbling and emulsified.
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7
Add the mayonnaise-coated squid to the skillet. Increase the heat slightly to medium.
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8
Stir-fry the squid constantly for 3-5 minutes. You are looking for the glaze to reduce and coat the squid strands, and for the squid to take on a light golden hue.
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9
Once the squid looks shiny and the liquid in the pan has been absorbed, remove the skillet from the heat immediately.
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10
Drizzle the toasted sesame oil over the hot squid and toss one final time to distribute the aroma.
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11
Transfer the snack to a large plate or parchment paper and spread it out. This prevents the pieces from clumping into one giant ball as the honey cools.
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12
Sprinkle generously with toasted sesame seeds and minced chives while still warm.
💡 Chef's Tips
Always use the mayonnaise step; it is the 'secret' to preventing the squid from becoming rubbery when heated. Watch the heat carefully, as the high sugar content in honey and the proteins in squid will scorch if left unattended for even a minute. If you prefer a crispier texture, you can air-fry the finished squid at 350°F (175°C) for just 2 minutes after pan-frying. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week (though it is best served fresh).
🍽️ Serving Suggestions
Serve as 'Anju' (Korean drinking snacks) alongside a crisp, cold Lager or Pilsner. Pair with a chilled glass of dry Riesling to complement the sweet and salty flavor profile. Include it as a side dish (Banchan) in a traditional Korean meal with steamed white rice. Mix with roasted peanuts or almonds for a crunchy, high-protein trail mix with an Asian twist.