Soak dried squid strips in a bowl of cold water. Soak it for 5 minutes. Afterwards, give it a rinse under running water. Shake off the excess water - as much as you can.
Then squeeze-on some Mayonnaise (2 Tablespoons) over the soaked squid strips. Coat it evenly with your chopsticks.
Take out a frying pan - don't turn on the heat yet. Place in Water (2 Tablespoons), Gochujang Paste (3 Tablespoons), Soy Sauce (1 Tablespoon), Minced Garlic (1 teaspoon!), Sugar (1 Tablespoon), Vegetable Oil (1 Tablespoon).
Now turn the heat onto a LOW! Use a spatula to mix the sauce evenly. Once the sauce comes to a boil, place-in the coated squid.
Stir around until it is evenly coated. Then place-in 2 Tablespoons on Mulyeot (Korean Corn Syrup). Give it a final toss. Turn off heat.
Place into Tupperware. Garnish with a few shakes of sesame seeds.
Note: This banchan - can be eaten right away - but we typically place it in the refrigerator and eat it cold.