Kkolttueojeot

Gently rinse the salted small squid under cold running water to remove excess salt and any impurities. Drain thoroughly and pat dry with a clean cloth or paper towel.

If the salted small squid pieces are large, cut them into bite-sized pieces, approximately 2-3 cm in length.

In a mixing bowl, combine the gochugaru, minced garlic, minced ginger, corn syrup, fish sauce, and sugar. Mix well until a smooth paste forms.