Spicy and Sweet Dried Shredded Squid (Jinmichae) Stir-Fry Without Gochujang
No Gochujang? No Problem! Discover a Delicious Jinmichae Stir-Fry Alternative
Were you about to make Jinmichae stir-fry only to find your gochujang (Korean chili paste) almost empty? If you weren’t in the mood for a soy sauce-based seasoning, you might have been stumped. This recipe is for you! I’ve created a unique spicy seasoning using ingredients you likely have on hand, completely without gochujang. The result is surprisingly delicious and I’m excited to share this fantastic recipe. It’s perfect for banquets, a quick side dish, or even a tasty snack. Let’s dive into how to make this amazing Jinmichae stir-fry!
Main Ingredients- 200g dried shredded squid (Jinmichae)
- 4 Tbsp ketchup
- 1 Tbsp mayonnaise
- 1.5 Tbsp brewed soy sauce
- 0.5 Tbsp Worcestershire sauce
- 1.5 tsp honey garlic
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp rice syrup (Jocheong)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup (Oligodang)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Prepare the dried shredded squid (Jinmichae) for cooking. Trim any excessively long or thick pieces into bite-sized portions. This step ensures the seasoning coats the squid evenly, leading to a more flavorful dish.
Step 2
Briefly blanch the prepared Jinmichae in boiling water for about 10-20 seconds. This process softens the squid’s texture and removes any unwanted odors, making it more palatable. Be careful not to over-blanch, as it can make the squid mushy.
Step 3
Rinse the blanched Jinmichae under cool or lukewarm water and thoroughly squeeze out any excess moisture. Removing as much water as possible is crucial for the seasoning to adhere well and to prevent the final dish from becoming watery.
Step 4
Let’s make the delicious seasoning sauce! In a bowl, combine ketchup, mayonnaise, brewed soy sauce, Worcestershire sauce, honey garlic, cooking wine, and rice syrup. Stir well until all ingredients are smoothly incorporated. Set aside the gochugaru for now.
Step 5
Pour the mixed sauce into a saucepan and bring it to a gentle simmer over low heat. Once it starts to bubble, stir in the gochugaru (chili flakes) until fully dissolved. Continue to simmer for a short while until it reaches your desired consistency. Simmering the sauce deepens its flavors and allows the ingredients to meld beautifully.
Step 6
Once the sauce has cooled slightly (so it’s not piping hot), add the squeezed Jinmichae. Gently mix and toss the squid with the sauce, ensuring every strand is coated. Use your hands to ‘massage’ the seasoning into the squid for best results.
Step 7
For the final touch of gloss and nutty aroma, drizzle a little corn syrup or sesame oil over the seasoned Jinmichae. Sprinkle generously with sesame seeds. Your flavorful Jinmichae stir-fry, made without gochujang, is now ready to be enjoyed!
