Spicy and Sweet Stir-Fried Dried Shredded Squid (Jinmichae)
Easy and Delicious Jinmichae Stir-Fry Recipe
A classic Korean side dish (banchan) that’s a guaranteed hit! This stir-fried dried shredded squid, known as Jinmichae, is perfect for a quick meal, packed lunch, or as a delightful addition to any Korean spread. Its addictive spicy-sweet glaze and chewy texture make it a crowd-pleaser. Follow these simple steps for a delicious homemade Jinmichae!
Jinmichae Preparation
- 100g dried shredded squid (Jinmichae)
- 1 Tbsp mayonnaise
- 2 Tbsp cooking wine (like Mirin)
Spicy & Sweet Sauce Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp cheongju (or soju, Korean rice wine)
- 2 Tbsp oligodang (corn syrup or rice syrup)
- 0.5 Tbsp sugar
- 1 Tbsp cooking oil
- 1/4 cup water (approx. 50ml)
- Pinch of ginger powder (optional)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp cheongju (or soju, Korean rice wine)
- 2 Tbsp oligodang (corn syrup or rice syrup)
- 0.5 Tbsp sugar
- 1 Tbsp cooking oil
- 1/4 cup water (approx. 50ml)
- Pinch of ginger powder (optional)
Cooking Instructions
Step 1
First, let’s prepare the dried shredded squid to make it tender. Briefly rinse the 100g of Jinmichae in lukewarm water for about 10 seconds, then immediately drain it very well by squeezing out the excess water. If soaked for too long, the squid can become too soft and lose its desirable chewy texture. After squeezing out the water, cut the Jinmichae into bite-sized pieces, about 2-3 segments long, using scissors. Place the prepared Jinmichae in a bowl. Add 1 tablespoon of mayonnaise and 2 tablespoons of cooking wine. Gently mix and massage the squid with your hands until evenly coated. This step helps the seasoning adhere better and makes the Jinmichae more tender. Let it sit for about 5 minutes to allow the flavors to meld.
Step 2
Now, let’s make the delicious spicy and sweet sauce that will give the Jinmichae its signature flavor. In a pan or pot, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 2 tablespoons of cheongju (this helps remove any gaminess and adds depth!), 2 tablespoons of oligodang, 0.5 tablespoon of sugar (adjust sweetness to your liking), 1 tablespoon of cooking oil, and 1/4 cup of water (approximately 50ml). Whisk everything together until well combined.
Step 3
Place the pan with the mixed sauce ingredients over medium-high heat. Bring the sauce to a gentle boil and cook for about 1 minute, stirring constantly. You’ll notice the sauce starting to thicken. Be careful not to let it burn.
Step 4
Once the sauce is simmering, prepare the Cheongyang chili peppers for a spicy kick. Wash them, remove the seeds if you prefer less heat, and slice them thinly on an angle. (If you’re sensitive to spice, you can substitute with regular green or red bell peppers, or omit them entirely.) Add the sliced chilies to the simmering sauce and stir-fry quickly for less than 1 minute, just to combine them with the sauce.
Step 5
Now it’s time to add the prepared Jinmichae to the sauce. Gently add the mayonnaise-coated dried squid to the pan.
Step 6
Reduce the heat to medium-low. Stir-fry briskly, ensuring the Jinmichae is evenly coated with the sauce. Continue stir-frying for about 1-2 minutes. The key is to cook it quickly so the squid doesn’t become tough or hard. Once the Jinmichae is well-coated and has a glossy finish, turn off the heat.
Step 7
And there you have it – delicious Stir-Fried Dried Shredded Squid (Jinmichae) is ready! It’s incredibly satisfying served over a warm bowl of rice. This dish also makes a fantastic and portable lunchbox side. Enjoy your homemade treat!
