Spicy Dried Squid Muchim with Cooled Sauce (4 servings)

Check that the dried squid is labeled ready to eat. Cut into shorter strips, rinse briefly with cold water, and drain.

Moisten the squid with 120 ml water, cover for about 20 minutes, then squeeze out excess moisture.

Warm 22 ml oil on low, briefly stir in 2 tsp chili flakes, and turn off the heat before they burn.

Stir in 2 tbsp gochujang and syrup, 1 tsp soy sauce and 1/2 tsp garlic, heat only until bubbling, then turn off the heat.

Add 1 tsp sesame oil and 1/2 tsp sesame seeds. Let the sauce cool completely, then toss with squid.

Serve on a clean plate and promptly refrigerate leftovers in a closed container.