Spicy and Sweet Stir-fried Dried Shredded Squid (Jinmichae Bokkeum)
Irresistibly Delicious Jinmichae Bokkeum – A Perfect Side Dish
One bowl of rice will disappear in an instant with this dish! It’s the kind of side dish you make a lot of, only to find it’s all gone when you reach for more – Jinmichae Bokkeum. This recipe is a true crowd-pleaser, offering a delightful combination of spicy, sweet, and chewy textures.
Main Ingredients- 200g dried shredded squid (jinmichae), cut into bite-sized pieces
- 2 Tbsp mayonnaise (this helps tenderize the squid and prevent it from drying out)
- A pinch of sesame seeds (for a nutty finish!)
Seasoning Ingredients- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or sake, helps tenderize and remove any fishy odor)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or mulyeot (for glossiness and a chewy texture)
- 1/2 Tbsp minced garlic
- 1/3 cup water (using a standard paper cup measure, this helps the sauce blend smoothly)
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like mirin or sake, helps tenderize and remove any fishy odor)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or mulyeot (for glossiness and a chewy texture)
- 1/2 Tbsp minced garlic
- 1/3 cup water (using a standard paper cup measure, this helps the sauce blend smoothly)
Cooking Instructions
Step 1
Prepare the dried shredded squid (jinmichae). Use scissors to cut the squid into manageable pieces, about 2-3 cm long. This makes it easier to eat, especially for children.
Step 2
To slightly reduce the saltiness and improve the texture, quickly rinse the jinmichae under water. Afterward, drain it thoroughly in a colander. Excess water can make the sauce watery and less clingy.
Step 3
Add 2 tablespoons of mayonnaise to the drained jinmichae. Gently mix it with your hands until the squid is evenly coated. The mayonnaise acts as a tenderizer and a protective layer, preventing the squid from becoming tough or clumping together during stir-frying. Let it marinate for a few minutes; this step helps the flavors penetrate better.
Step 4
Now, let’s make the flavorful sauce. In a pan, combine the gochujang, gochugaru, soy sauce, cooking wine, sugar, corn syrup, minced garlic, and water. Stir everything together well. Over medium-low heat, bring the sauce to a gentle simmer and let it cook for a minute. Simmering the sauce beforehand allows the flavors to meld beautifully.
Step 5
Once the sauce is simmering, add the mayonnaise-coated jinmichae to the pan. Turn the heat up to high and stir-fry quickly for about 1-2 minutes, ensuring the squid is evenly coated with the sauce. Stir-frying rapidly is key to keeping the jinmichae tender and preventing it from becoming overly chewy.
Step 6
Turn off the heat and sprinkle with sesame seeds for a final touch of nutty flavor. Your delicious Jinmichae Bokkeum is now ready! Let it cool slightly before transferring to a container. Store it in the refrigerator. It’s a perfect accompaniment to rice and a great addition to lunchboxes!
