Dried Squid in Chili Paste – Korean Style | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Dried Squid in Chili Paste – Korean Style

Dried Squid in Chili Paste - Korean Style

Since the last post, ‘Visting Seoul’ , I had not been able to update new recipes for more than three weeks, sadly. But happy things to me are, I still see bloggers and visitors dropping by, or leaving me a comment, or subscribing to my RSS feed or stretching their patience for my slow response. Thank you for being with me, I was doing my domain registration transfer and there was a delay, a simple issue yet had kept me distracted. The problem is now behind me. Feeling like putting off a fire, I am glad to share my pictures and recipes here again than merely working on those back end stuff.

Let me first show you a pack of dried squid and a box of Korean chili paste, which are among the small gifts, most of which are edibles, I brought back for myself from my last visit to Seoul, also the main ingredients for preparing this dish. With some grated fresh garlic, I have them stir-fried into an appetizer, a spicy small eat.

Dried Squid

Dried Squid

This is an appetizing dish, but may I suggest that it is better not to be taken in great amount in one meal. The cooked dried squid will call for strong teeth to chew and require our stomachs to work hard. Take a small amount and eat slowly shall appeal to your appetite while not overworking your digesting system. Enjoy.

  • Ingredients
  • 2 dried squids, ~200g
  • 4 tsp Korean chili paste
  • 2 tsp grated garlic
  • 1/2 tsp salt
  • some white sesame, optional

Dried Squid

  • Seasonings
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp white wine
  • 2 tbsp water


Rinse the dried squids and soak them in 8 cups of cold water for 3 to 4 hours (or until they become soft).

Tear off their skins, rinse off any remaining dirts. Pat dry, have them cut into about 1cm thick strips (they will shrink after cooked) and marinated by 1/2 tea spoon of salt.

Dried Squid

Dried Squid

Heat a pan with about one table spoon of oil over medium heat. As the oil gets heated, sauté the grated garlic until fragrant. Toss in squid slices and constantly stir them for about 3 minutes. Mix seasonings (except salt) and pour in, stir until done and sauce is thickened. Add salt to taste. Dish up, sprinkle white sesame for added flavor.

Serve hot or cold, I enjoy both.

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  1. MaryMoh

    I love Korean bean paste in almost anything. It tastes awesome. It must be very good with squid. Looks very simple and delicious. But I think the squid will still be quite tough or chewy, right? Thanks for sharing.

  2. Anna

    I never had dry squid, it looks yummy. Korean food is such a hit right now here in LA.

  3. Angie@Angie's Recipes

    That’s a very flavourful appetizer! I bet they taste great with a large mug of cold beer.

  4. Cheah

    Never tasted this before, fresh squid, yes. But the photo does look inviting.

  5. penny aka jeroxie

    Brilliant. dried squid! I love Korean spicy paste.

  6. Pepy @ Indonesia Eats

    Dried Squid is yummy which we call juhi in Indonesian. I’m wondering if this dried squid tastes salty as the Indonesian version. With gochujang, ohh my my love itt yummy

  7. TasteHongKong

    @Mary, You are right, they are chewy, so it is advisable not to take too much in one meal.
    @Anna, Let me then try that in L.A. one day … : )
    @Angie, Yes, great small eat with drink.
    @Cheah, Thanks.
    @Penny, Thanks.
    @Pepy, The one you see here is rather bland in taste, that is why I have it marinated with some salt before cooking. Ju-hi? Thanks for sharing.

  8. Joy

    OMG this is one of my favorite side dishes when it comes to Korean cuisine. I love the texture of dried squid and the korean chili paste is nice and sweet yet spicy. Thanks for sharing this one, I will definitely be making it when I make Korean food next.

  9. Anthony

    where can I buy the Korean chili paste? Is it something I can find in a Super Market? If someone could let me know I would appreciate it.


  10. TasteHongKong

    @Anthony, The chili paste you see here was bought from a supermarket in Seoul when I visited there. In Hong Kong, we may also find it in some larger supermarkets and in specialty stores selling Korean foods. Have luck finding it.

  11. Annie

    Ooh! I do love this dish. At the Korean market I usually buy the one that is already shredded and ready to go. The squid that is already shredded is a lot softer than this squid, which is usually used for pub food. Usually grilled on an open flame and then hand torn to eat with a nice cold beer. YUM!

  12. TasteHongKong

    I shall also try to check it out if the shredded ones are also available in my place, Thanks!

  13. Annie

    For Korean cooking http://maangchi.com is awesome. You should try out some of her recipes. 🙂 Authentic and delicious. Can’t wait to see more Korean food on your site too.

  14. mixed veges in claypot with squid and dried mushroom « Food

    […] centimeters chunks. – Rinse dried squid, rehydrate, drain dry and cut them into strips like this. – Rinse dried mushrooms, soak until soft. Discard tough stems. Squeeze excess water from […]

  15. John Ramos

    Love korean food.

  16. chef apac

    Can you please tell me why you should strip the skin? Thanks?

  17. TasteHongKong

    @chef apac,
    I’d say the skin is a bit chewy to me. And, have it removed, marinades and/or seasonings will infuse into the squid more easily. Please advise me if you’ve any other thoughts.

  18. chef apac

    Made the dish last night and at the last minute I threw in 1 package of medium firm tofu in cubes. Stir fried squid , sauce and tofu cubes…. everyone was pleased. And yes i did strip the skin off . Not so hard to do. Also I think it looks better to strip the skin leaving a pretty white meat ready to take on the color of the red sauce.

  19. Vona Priest

    Hi, a friend just returned from China and brought me what looks like salted, baby, dried squid. They are only about 3″ – 4″ in length and came in a sealed container. Somehow, they look as if they may have already been coated with something but that may be the salt? What on earth can I do with them? Soak them overnight with sodium bicarbonate? Slice them or cook them whole? What can I cook with them? I am trying out molecular cooking and would love to try to find something I could do with them – could I do a foam? Any advice would be greatly appreciated!

  20. TasteHongKong

    @Vona Priest,
    I’m sorry, not sure.

  21. Terri

    LOVE, LOVE, LOVE this recipe! Thank You! I am a huge fan of Korean food! The people of South Korea have been so kind to this crazy caucasian! If Kim Jung Un (?) starts any crap with your stoic Lady President, I volunteer to come and kick some %ss for free! I am retired Army and Korea was my favorite duty station.