Cut the dried squid strips into bite-sized pieces using scissors.

In a wide frying pan, add olive oil, gochujang, minced garlic, and corn syrup. Turn on the heat and stir with a spatula until well combined.

Once the mixture starts bubbling, pour in 1/3 cup of water and stir again while waiting for it to boil.

When the mixture boils again, immediately turn off the heat and add the squid strips. Use chopsticks and a spatula to coat the squid evenly with the sauce.