Peel the skin off the semi-dried squid and cut it into bite-sized pieces using scissors.

In a pot, bring 1 cup of anchovy kelp stock to a boil with 1 deseeded dried chili.

Once the stock is boiling, add 2 tbsp cooking wine, 3 tbsp soy sauce, 1 tbsp sugar, and a few dashes of black pepper.

Add the prepared squid pieces to the pot and remove the dried chili if you prefer less spiciness.

Simmer the mixture over medium heat until the sauce reduces and thickens.

Strain 1/2 tbsp minced garlic through a sieve into the pot to extract its flavor without adding chunks.

Once the sauce is almost fully reduced, add 1 tbsp corn syrup and stir well.