Dried squid is a seasoned, shredded seafood snack made from squid or cuttlefish. It’s commonly found in coastal Asian countries, Russia, and Hawaii.
Dried squid is chewy, but softer than beef jerky. It’s sweet-and-spicy, salty, and fish-forward, with a somewhat creamy finish.
You can eat dried squid as a snack or use it as an ingredient in dishes. To use dried squid, you must first rehydrate the flesh by soaking it in a bowl of water until it is softened. Harder and more brittle squid has generally been left to soak for a longer time.
You can store dried squid in a cool, dry, airtight container. To best preserve shelf life, refrigerate or keep frozen for long term storage.
Dried squid is a good source of omega-3 fats. A whole dried squid contains 4 grams of total fat and no trans fat.
Korean version is sauced – Ojingeochae-muchim
오징어채무침
Ingredients
1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (or rice syrup), toasted sesame oil, roasted toasted sesame seeds.
Directions
Cut 1 pound of dried shredded squid into bite sized pieces and set aside.
Make seasoning sauce by mixing ½ cup hot pepper paste, 4 cloves minced garlic, ⅓ cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) ⅓ cup, 2 tbs toasted sesame oil in a large bowl with a wooden spoon until it becomes a shiny red sauce.
Put the squid strips into the seasoning sauce and mix it with a spoon.
Transfer it in an air-tight container and keep in the refrigerator.