Modu Recipes

Lim Sung-geun's Soy Sauce Squid Snack

Golden recipe for crispy, savory, and non-fishy soy sauce squid snack—perfect side dish that pairs perfectly with rice.

🙋 Recommended for

  • ⭐ Those seeking a crisp, clean, and fish-free flavored squid snack
  • ⭐ Home cooks looking for a hearty, shelf-stable side dish that doesn’t spoil even without refrigeration

Ingredients needed 🛒4 servings

  • small dried squid as needed
  • garlic 5 cloves
  • green chili pepper 1 piece
  • vegetable oil 3 tablespoons
  • premium soy sauce 1 tablespoon
  • sugar 1 tablespoon
  • rice wine 4 tablespoons
  • sesame oil 1 tablespoon
  • sesame salt 2 tablespoons
  • nuts to taste
  • corn syrup 3 tablespoons

Recipe 🍳

  1. Spread small dried squid on a plate and microwave for 2 to 2 minutes 30 seconds to remove fishy odor and refrigerator moisture.
  2. Slice 5 cloves of garlic into thin pieces, and finely chop 1 green chili pepper without removing the seeds.
  3. Heat a pan, add 3 tablespoons of vegetable oil, and sauté the sliced garlic until golden brown to create garlic-infused oil, then add the green chili and stir-fry together.
  4. Gently sift the microwaved squid through a sieve to remove any floating debris, then add it to the pan and quickly stir-fry for 1 minute until the oil is fully absorbed.
  5. Temporarily turn off the heat, push the squid to one side of the pan, and add 1 tablespoon of premium soy sauce to the empty space, gently mixing it in.
  6. Add 1 tablespoon of sugar and 4 tablespoons of rice wine, then turn the heat back on and stir-fry vigorously over high heat until all moisture has evaporated.
  7. Once moisture is gone, add 1 tablespoon of sesame oil, 2 tablespoons of sesame salt, and your chosen nuts, and mix evenly.
  8. Finally, add 3 tablespoons of corn syrup, mix well, immediately turn off the heat, and finish by tossing with residual heat in the pan.
  1. Microwave the squid for 2 minutes to remove fishy odor and moisture.
  2. Sauté sliced garlic and green chili in oil to develop garlic aroma.
  3. Add the strained squid and stir-fry for 1 minute, then turn off heat and mix in soy sauce.
  4. Add sugar and rice wine, stir-fry over high heat until moisture evaporates, then add sesame oil, sesame salt, and nuts.
  5. Mix in corn syrup, immediately turn off heat, and finish with residual heat.

Cooking tips 💡

  • Always strain microwaved squid through a sieve to remove powder residue—this ensures a clean, neat final dish.
  • Do not overcook after adding corn syrup; if left on heat too long, the squid will become rock-hard when cooled. Turn off heat immediately after adding corn syrup and finish with residual heat for a soft texture.
  • Do not store the finished squid snack in the refrigerator—it may become soggy or overly hard. Best enjoyed at room temperature.

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