Stir-fried Dried Shredded Squid (Jwijipo)
Make Soft and Chewy Stir-fried Jwijipo: A Perfect Side Dish
Introducing a recipe for soft and delicious stir-fried dried shredded squid (Jwijipo) side dish. It’s incredibly satisfying with its chewy yet tender texture. Perfect as a side for rice or even as a snack with drinks!
Ingredients
- 140g Dried Shredded Squid (Jwijipo), cut into bite-sized pieces
- 1 Tbsp Cooking Oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 cup Water (approx. 100ml)
- 1 Tbsp Mayonnaise
- 1-2 Tbsp Oligodang (corn syrup) or Mulyeot (starch syrup), adjust to taste
Cooking Instructions
Step 1
First, heat 1 tablespoon of cooking oil in a frying pan over medium-low heat. Controlling the heat is crucial to prevent burning!
Step 2
Add 1 tablespoon of gochujang to the preheated pan and stir-fry briefly. Stir-frying the gochujang helps to remove its raw flavor, adding a deeper taste.
Step 3
Next, add 1 tablespoon of soy sauce. Soy sauce will add umami and depth to the sauce.
Step 4
Add 1 tablespoon of gochugaru and mix well with the gochujang and soy sauce. Stir gently to prevent the seasonings from burning. If it burns, it can develop a bitter taste, so be careful.
Step 5
Once the seasonings are somewhat mixed, pour in 1/2 cup of water (approx. 100ml). This will help the sauce thicken and penetrate the shredded squid.
Step 6
Add a generous tablespoon of mayonnaise! Mayonnaise will soften the flavor of the sauce and help keep the shredded squid moist, preventing it from becoming dry and tough.
Step 7
Keeping the heat on medium-low to prevent burning, add the 140g of prepared dried shredded squid. If your jwijipo is already seasoned, you might want to reduce or omit the soy sauce.
Step 8
Gently stir-fry the jwijipo with the sauce until everything is well combined. Finally, add 1-2 tablespoons of oligodang (or mulyeot) to your preference for shine and sweetness. Mix well, and your delicious stir-fried jwijipo is ready!
