Moist and Delicious Stir-Fried Dried Shredded Squids (Jinmichae)
Sweet and Spicy! The Golden Recipe for Stir-Fried Jinmichae with Nuts and a Perfect Gochujang Sauce Ratio
When you don’t have many side dishes available, a simple meal with seaweed and one delicious dried side dish can often suffice. ‘Jinmichae Bokkeum’ (stir-fried shredded dried squid) has a long shelf life, making it a comforting staple. This recipe elevates the classic by adding plenty of nuts for extra nutrition and texture. Imagine the delightful taste of this sweet and spicy Jinmichae, placed on a bed of white rice and wrapped in a crispy, savory sheet of seaweed! It reminds me of my childhood mornings when my mom would pack a few seaweed wraps filled with this Jinmichae to ensure I wouldn’t skip breakfast, giving me the energy to get through the day. Let’s recreate this flavorful, nostalgic side dish with this golden recipe!
Main Ingredients
- 200g Shredded Dried Squids (Jinmichae)
- 2-3 handfuls Mixed Nuts (your choice)
Jinmichae Marinating Ingredients
- 2 Tbsp Mayonnaise
Jinmichae Sauce Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
Finishing Ingredients
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Mayonnaise
Jinmichae Sauce Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
Finishing Ingredients
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, to ensure a tender texture, we’ll lightly rinse the shredded dried squids to remove any impurities and make them moist. Place the Jinmichae in a bowl and gently knead it under running water 2-3 times. Be careful not to soak it for too long, as this can make the squid mushy. Rinse quickly, then squeeze out as much water as possible with your hands.
Step 2
To enhance their flavor and crispness, lightly toast the nuts in a dry pan to remove any moisture. You can use any kind of nuts you prefer, such as almonds, walnuts, or peanuts. You can also skip this step if you wish.
Step 3
Add 2 tablespoons of mayonnaise to the squeezed Jinmichae and mix well. The fat in the mayonnaise will coat the squids, preventing them from becoming dry and hard, ensuring they stay moist and tender until the very last bite.
Step 4
Now, let’s make the delicious sauce. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oligodang (or mulyeot), 1/2 tablespoon of minced garlic, and 1 tablespoon of cooking oil. Mix them thoroughly until the sauce is smooth and evenly colored. Gently simmer this mixture over medium-low heat until it starts to bubble, and your flavorful sauce will be ready!
Step 5
Once the sauce begins to bubble, add all the pre-marinated Jinmichae and stir to coat evenly with the sauce. At this stage, add the toasted nuts as well and continue to stir-fry. Keep the heat on and stir everything together to further reduce any excess moisture, resulting in a more flavorful stir-fry.
Step 6
When the Jinmichae is well coated with the sauce and has a glossy appearance, turn off the heat. Finally, drizzle in 2 tablespoons of sesame oil and sprinkle with 1 tablespoon of toasted sesame seeds. Give it a final gentle toss to complete your moist and delicious Jinmichae Bokkeum. Enjoy your meal!
