Soft Stir-fried Dried Shredded Squid (Institutional Catering Secret)
No Mayonnaise! Soft Stir-fried Dried Shredded Squid Recipe That Stays Tender Even Refrigerated – 2 Key Tips Revealed (Institutional Catering/Cafeteria Style)
Absolutely no mayonnaise is used! Today, we’re sharing a secret method used in institutional catering that ensures your stir-fried dried shredded squid stays wonderfully tender, even after refrigeration. By following the two key tips in the video, you can create a delicious side dish perfect for long-term enjoyment. This recipe guarantees success for anyone wanting to make delicious stir-fried dried shredded squid!
Main Ingredients- Dried Shredded Squid (Jinmichae) 2kg
- Cooking Oil, as needed
- Sesame Oil, as needed
- Soy Sauce 80g
- Gochujang (Korean Chili Paste) 450g
- Sugar 100g
- Corn Syrup (Mulyeot) 250g
- Gochugaru (Korean Chili Flakes) 80g
- Mihyang (Korean Sweet Rice Wine) 170g (or Mirin/Sake if unavailable)
- Minced Garlic 80g
- Minced Ginger, a little
- Pureed Onion 300ml (approx. half an onion)
- Black Sesame Seeds, a little
- White Sesame Seeds, a little
Cooking Instructions
Step 1
Today, we’re making stir-fried dried shredded squid using a secret method from institutional catering, ensuring it stays tender even when stored in the refrigerator! It’s the ultimate rice-companion dish.
Step 2
#Preparing the Dried Shredded Squid 1. First, if your dried shredded squid pieces are too long, use scissors to cut them into bite-sized pieces.
Step 3
2. Cutting them into irregular, manageable pieces will make them easier for both children and adults to eat.
Step 4
#Washing the Dried Shredded Squid 1. Place the dried shredded squid in a bowl and quickly rinse it under cold water. Be careful not to soak it for too long, as this can leach out the flavor.
Step 5
2. Rinsing in cold water helps to remove any pre-seasoning or impurities that might be on the dried shredded squid.
Step 6
3. Rinsing it 1-2 times gently is sufficient.
Step 7
4. After rinsing, place the dried shredded squid in a colander to drain thoroughly. Any remaining moisture can cause it to clump together when stir-frying.
Step 8
#Stir-frying the Dried Shredded Squid 1. Now, use a dry pan and stir-fry the drained dried shredded squid to remove moisture. This step is the first secret to achieving a tender result.
Step 9
2. Stir-fry over medium-low heat for about 7 minutes, or until the squid becomes slightly chewy and firm (‘kkossee-kkossee’). Be sure to stir frequently to prevent burning.
Step 10
3. You can use a spatula, but stir-frying by hand allows for better control over the cooking process (optional).
Step 11
4. This process removes moisture, giving the dried shredded squid a pleasant, slightly firm texture.
Step 12
5. Transfer the stir-fried squid to a separate bowl to cool down. While the squid is cooling, let’s make the delicious sauce.
Step 13
#Making the Sauce 1. First, wash half an onion, place it in a blender, add 1 cup of water (using a paper cup as a measure), and blend until smooth.
Step 14
2. *Adding pureed onion significantly enhances the flavor and tenderness of the stir-fried squid. Don’t skip this step!
Step 15
3. Prepare a deep wok or pan and add cooking oil and sesame oil as needed.
Step 16
4. Add the gochujang (450g) and stir-fry over low heat.
Step 17
5. To eliminate any raw taste, add minced garlic (80g) and a little minced ginger, and stir-fry to release their aromas.
Step 18
6. Stir-fry for about 1 minute, until the fragrance of the garlic and ginger becomes noticeable.
Step 19
7. Add gochugaru (80g) and soy sauce (80g), stir quickly to combine, and then,
Step 20
8. pour in the pureed onion (300ml) and mix well.
Step 21
9. Add sugar (100g) to provide sweetness.
Step 22
10. Now for the second key tip! Add Mihyang (170g). Mihyang plays a crucial role in keeping the dried shredded squid moist and tender. (If Mihyang is unavailable, you can substitute with Mirin or Sake.)
Step 23
11. Once all ingredients are mixed, bring the sauce to a rolling boil.
Step 24
12. As soon as the sauce starts boiling vigorously, turn off the heat immediately!
Step 25
13. With the heat off, add corn syrup (250g). *Adding corn syrup while the heat is on and boiling is a common cause for the squid becoming tough. Make sure to add it after turning off the heat!
Step 26
14. Stir well to ensure the sauce is evenly combined.
Step 27
15. Now, pour the warm sauce over the prepared, stir-fried, and cooled dried shredded squid. Toss to ensure the squid absorbs the sauce well.
Step 28
#Finishing the Stir-fried Dried Shredded Squid 1. Gently stir-fry over low heat until the squid and sauce are well combined. Be careful not to overcook it. This is the final step!
Step 29
2. Make sure to coat every strand of the dried shredded squid with the sauce, scraping any remaining sauce from the pan. Treat it like ‘washing’ the pan with the squid and sauce.
Step 30
3. It’s important to thoroughly mix so that the seasoning coats each piece of dried shredded squid.
Step 31
4. Finally, sprinkle a generous amount of black and white sesame seeds for a beautiful presentation. Your delicious stir-fried dried shredded squid is ready!
Step 32
You can make such a tender and delicious stir-fried dried shredded squid without using mayonnaise! You don’t have to worry about it hardening in the refrigerator, so enjoy with confidence!
Step 33
The key is to initially stir-fry the squid to remove moisture and make it slightly chewy, and to add the corn syrup at the very end to prevent toughness.
Step 34
For a tender texture, be sure to include Mihyang! Thanks to Mihyang, you can enjoy a moist and flavorful stir-fried dried shredded squid.
Step 35
With this recipe, you never have to worry about it becoming tough!
Step 36
This stir-fried dried shredded squid is a satisfying side dish that the whole family will love! Be sure to add it to your dinner table tonight.
Step 37
This was the institutional catering secret recipe for [Soft Stir-fried Dried Shredded Squid] by HyangCook. Enjoy your delicious cooking! ♥
