Rinse the dried squid briefly in water to remove any strong odors or seasoning residue.

Drain the squid thoroughly and mix it with 2 tbsp sesame oil in a bowl.

Prepare the sauce by combining 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, and 1 tbsp rice wine.

Heat a frying pan over low heat and stir-fry the sesame oil-coated squid until some moisture evaporates.

Add the prepared sauce to the pan and mix quickly over low heat until the sauce is absorbed.

Turn off the heat and mix in 2 tbsp corn syrup and a pinch of sesame seeds.