Korean Squid Jerky Side Dish Recipe Seasoned Dried Shredded Squid Ojingeochae Muchim 오징어채무침

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

This is Ojingeochae Muchim! This is a delicious Korean side dish or banchan that can be served with anything you want even non Korean dishes. The sauce itself is so versatile that you can think of a million things you can cook with it. Here is the recipe:

1 Lbs of shredded cuttlfish/squid.
8-10 Cloves of finely, finely minced garlic.
1/2 to 3/4 Cup Gochujang pepper paste to taste.
1/4 Cup sesame oil or more if needed to completely coat.
1/4 Cup Molasasses or more as needed.
1/4 to 1/3 Cup barley malt syrup or more as needed.
1 1/2 Inch piece of ginger finely minced.
1-2 Tbsp. Fish sauce.
1-2 Tbsp. Soy sauce or sweet soy sauce. I used Ponzu.
1 Tbsp. Mirin or more as needed.
1-2 Tbsp. finely chopped fried shallots.
Optional: 1/2 Tsp. freshly ground black pepper.
Optional: 1 Tsp. of Gochugaru Korean pepper flakes or crushed red chili flakes for extra heat.
Sesame seeds to taste.

DIRECTIONS:

Make the jerky sauce by mixing the gochujang pepper paste, the garlic, sesame oil, barley malt syrup, molasses, mirin/vinegar, fish sauce, soy sauce, fried shallots, ginger, sesame seeds, optional black pepper in a large bowl and mix well together until your red sauce is nice and shiny.

Put all of your shredded squid into the sauce bowl and wearing a plastic working glove work it all together well to get everything coated well. Add some toasted sesame seeds and the fried shallots to mixture for added flavor and mix together well again.

Store squid jerky in an air tigt container and keep in the refrigerator. Should last in the fridge for at least 1 to 1 1/2 months but I like to eat it as quick as I make it with my rice, noodles or soups.

Sprinkle with some sesame seeds before serving.