Prepare 2 cups of dried squid and soak it in water for 5-7 minutes until moist and tender.

Cut the squid into bite-sized pieces and drain the water using a colander.

Mix 2 tbsp gochujang, 1 tbsp chili powder, and 1-2 tbsp sugar in a bowl.

Add 2 tbsp mirin, 1 tbsp soy sauce, and optionally 1 tsp minced garlic to the sauce mixture.

Cook the sauce on medium-low heat until it bubbles, then turn off the heat.

Mix the squid with 2 tbsp mayonnaise and gradually add the cooked sauce while tossing.

Stir-fry the squid on medium-low heat for 30 seconds to 1 minute, then drizzle 2 rounds of corn syrup.