Korean Sweet-Spicy Dried Squid Stir-Fry with Gochujang and Mayo (6 Servings)

Briefly rinse 150 g dried shredded squid under running water and drain thoroughly; check for hard pieces or other debris.

Mix 1 tbsp gochugaru, 1 tbsp sugar, 1 1/2 tbsp gochujang, 1/2 tbsp soy sauce, 2 tbsp syrup, 1 tbsp sesame oil and 1 tbsp mayonnaise into a uniform sauce.

Heat 2 tbsp neutral oil in a pan on medium-low, add sauce and stir-fry for about one minute until lightly bubbling. Avoid high heat; sugary sauce scorches quickly.

Reduce heat to low, add drained squid and toss continuously for 2–3 minutes until uniformly coated and heated through. Turn off heat when the glaze clings.

Transfer to a plate, sprinkle with a generous pinch of toasted sesame seeds, and divide into six small side-dish portions. Cut particularly chewy strips shorter.

Refrigerate leftovers in a covered container within two hours and use within 2–3 days as the source recommends. Do not leave mayonnaise-containing banchan out for long.