Gochujang-Glazed Squid & Tteok-Kkochi With Cucumber & Sprout Salad - Cuisine Magazine - From New Zea

Ingredients

• SALAD
• 75g dried shrimps
• 5 spring onions, trimmed
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 2 teaspoons toasted sesame oil
• ½-1 teaspoon hot chilli flakes
• ½ telegraph cucumber, cut in batons
• 200g bean sprouts
• 100g snow pea shoots
• GLAZE
• 2 tablespoons gochujang paste
• 2 cloves garlic, crushed
• 2 tablespoons honey
• 1 tablespoon soy sauce
• TTEOK-KKOCHI
• 40 (about 350g) Korean rice cakes
• 1 tablespoon oil, such as peanut or sunflower
• SQUID SKEWERS
• 250g cleaned squid tubes, sliced into 2cm strips
• sesame seeds, toasted