Quick and Delicious Stir-Fried Dried Shredded Squids (Jinmichae Bokkeum) – No Soaking Required!
Chewy and Flavorful Jinmichae Bokkeum: The Ultimate Korean Side Dish Recipe (No Pre-Soaking!)
This is a staple side dish in Korean households that everyone loves! Learn how to make this incredibly popular, chewy, sweet, and spicy stir-fried dried shredded squids (Jinmichae Bokkeum) at home, without the hassle of pre-soaking. It’s the perfect accompaniment to a bowl of freshly steamed rice and a great addition to your banchan (side dish) repertoire.
Main Ingredients- 200g Dried Shredded Squids (Jinmichae) (approx. 2 handfuls)
Spicy and Sweet Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 0.5 Tbsp Sugar (can be substituted with corn syrup or rice syrup)
- 0.5 Tbsp Soy Sauce (for soup/stir-fry)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 0.5 Tbsp Sugar (can be substituted with corn syrup or rice syrup)
- 0.5 Tbsp Soy Sauce (for soup/stir-fry)
Cooking Instructions
Step 1
Prepare 200g of dried shredded squids (Jinmichae). This is a crucial step for the final texture. Cut the squids into bite-sized pieces, about 3-4 cm in length. Cutting them to a manageable size will make them easier for everyone, including children, to eat.
Step 2
Gently shake off any fine crumbs or powdery bits from the cut squids. This simple step helps ensure a cleaner and more refined taste in your final dish. You can either shake them by hand or place them in a sieve and shake.
Step 3
Heat a dry pan over low heat (no oil needed). Add the prepared dried shredded squids and stir-fry for about 3 minutes. This light sautéing process removes any potential fishy odor, enhances their savory aroma, and contributes to a chewier texture when stir-fried later. After 3 minutes, remove the pan from the heat.
Step 4
Transfer the sautéed squids to a large bowl. Pour boiling hot water over the squids, ensuring they are all submerged. This hot water treatment softens the squids without making them soggy, preserving their chewy texture, and effectively replaces the need for soaking. Let them sit for about 10-20 seconds, then drain them thoroughly in a colander. Squeeze out as much excess water as possible with your hands; this is key for the sauce to absorb well.
Step 5
To the squeezed-dry squids, add all the seasoning sauce ingredients: 2 Tbsp Gochujang, 1 Tbsp Sesame Oil, 1 Tbsp Toasted Sesame Seeds, 1 Tbsp Gochugaru, 0.5 Tbsp Sugar, and 0.5 Tbsp Soy Sauce. Gently mix and knead the ingredients together with your hands, like ‘jobal jobal’ (a gentle massaging motion). Ensure the sauce is evenly distributed. Be careful not to knead too vigorously, as this can break down the squids.
Step 6
After gently mixing the sauce into the squids until well-coated, sprinkle with extra toasted sesame seeds for a final touch. Your delicious, chewy, sweet, and spicy Jinmichae Bokkeum is now ready! It’s perfect to enjoy immediately, as a lunchbox side, or stored for a few days as a pantry staple. Enjoy your homemade Korean delight!
