Soy-Glazed Dried Baby Squid and Anchovy Bokkeum (4 Side Servings)

Check the packages and best-before dates of both dried seafood ingredients and remove debris. If the squid is excessively salty or hard, briefly swish it in a bowl of clean water, drain well and pat off surface moisture.

Mix 15 mL soy sauce, 15 mL water and 15 mL syrup in a small bowl. Keep the remaining 15 mL syrup for the finish.

Warm about 22 mL oil in a pan over medium-low heat. Add 70 g dried baby squid and stir-fry gently, moving it so it does not scorch.

When the squid is hot and slightly plumped, pour in the prepared soy mixture. Stir gently over low heat until it coats the squid.

Add 50 g dried anchovies, toss until both seafood ingredients are evenly glazed, and heat thoroughly throughout.

Add the remaining 15 mL syrup and toss quickly. Turn off the heat before the glaze darkens or burns, then sprinkle with 15 mL sesame seeds.

Serve on a clean plate. Place any portion not served promptly in a shallow container and refrigerate without leaving it at room temperature for an extended period.