Sweet and Tangy Stir-Fried Dried Shredded Squids (Jinmi-chae Muchim)
The Best Recipe for a Delectable Jinmi-chae Salad When You Lack Appetite – Easy and Delicious Jinmi-chae Muchim
When you think of ‘Jinmi-chae’ (dried shredded squids), most people imagine it stir-fried, right? Today, I’m sharing a recipe for Jinmi-chae Muchim that is seasoned with a sweet and tangy dressing instead of stir-frying. This is a special side dish my mother used to make when we were young and fuel was scarce for the ‘Gonro’ (kerosene stove) we used. It’s still delicious when made today! It’s a simple dish that’s perfect for reviving a lost appetite. It makes a great side dish for rice or a tasty snack. Let’s make this Jinmi-chae Muchim together!
Main Ingredients
- 150g Dried Shredded Squids (Jinmi-chae) – red or white variety
Soaking Liquid
- 2 cups (400cc) Cold Water
- 2-3 Tbsp Mirin or Soju (optional, for removing fishy smell)
Flavorful Seasoning
- 1 Tbsp Gochugaru (Korean chili flakes, 7g – finer grind recommended over coarse kimchi flakes)
- 1/3 Tbsp Sugar (3g)
- 1/2 Tbsp Toasted Sesame Seeds (2g)
- 1/2 Tbsp Minced Garlic (10g)
- 2 Tbsp Vinegar (16g)
- 2 Tbsp Corn Syrup (20g, use 90% of this amount if using Oligodang/oligosaccharide syrup)
- 2 Tbsp Finely Chopped Green Onion (20g, heaping)
- 2 Tbsp Gochujang (Korean chili paste, 60g – scoop lightly)
- 1 Tbsp Sesame Oil (5g)
- 2 cups (400cc) Cold Water
- 2-3 Tbsp Mirin or Soju (optional, for removing fishy smell)
Flavorful Seasoning
- 1 Tbsp Gochugaru (Korean chili flakes, 7g – finer grind recommended over coarse kimchi flakes)
- 1/3 Tbsp Sugar (3g)
- 1/2 Tbsp Toasted Sesame Seeds (2g)
- 1/2 Tbsp Minced Garlic (10g)
- 2 Tbsp Vinegar (16g)
- 2 Tbsp Corn Syrup (20g, use 90% of this amount if using Oligodang/oligosaccharide syrup)
- 2 Tbsp Finely Chopped Green Onion (20g, heaping)
- 2 Tbsp Gochujang (Korean chili paste, 60g – scoop lightly)
- 1 Tbsp Sesame Oil (5g)
Cooking Instructions
Step 1
Here’s a photo of the ‘Gonro’ (kerosene stove), reminiscent of past memories. It brings back nostalgia of cooking rice and side dishes!
Step 2
First, prepare 150g of dried shredded squids (Jinmi-chae). You can use either red (hongjinmi) or white (baekjinmi), but choose squids that are not too old and dry. Softer ones are much better suited for this recipe. If stored in the freezer, let them thaw slightly at room temperature before use.
Step 3
Cut the Jinmi-chae into bite-sized pieces, about 3-4cm long. This step is crucial for preventing the strands from tangling when mixed with the seasoning, making it easier to eat. If you leave them whole, they can be quite messy to handle.
Step 4
In a bowl, add 2 cups (400cc) of cold water and the cut Jinmi-chae. Let it soak for about 5 minutes. If the dried squids have a strong fishy odor, adding 2-3 tablespoons of Mirin or Soju at this stage will effectively help to neutralize the smell.
Step 5
After soaking for 5 minutes, drain the Jinmi-chae in a colander and squeeze out as much water as possible. Squeeze them firmly with your hands for best results. Excess water can dilute the seasoning and make the dish taste bland.
Step 6
Add all the seasoning ingredients listed to the squeezed Jinmi-chae. The measurements provided are based on a standard Korean rice spoon.
Step 7
For the Gochugaru (chili flakes), use a finer grind rather than the coarse kind used for kimchi making. This will help the seasoning adhere better to the squids and contribute to a smoother texture.
Step 8
If you are substituting corn syrup with Oligodang (oligosaccharide syrup), use about 90% of the amount specified for corn syrup. Oligodang can be sweeter, so adjust the quantity accordingly.
Step 9
Finely chop the green onions, mixing both white and green parts. Aim for a heaping tablespoon. Chopping them small ensures they mix evenly and add a pleasant texture to the dish.
Step 10
Be careful not to scoop the Gochujang (chili paste) too generously, as 2 tablespoons might become too much if packed. Lightly scoop 2 tablespoons. You can always add more later after tasting, if needed. Avoid adding too much initially, as it might make the dish too salty.
Step 11
Now, gently mix the Jinmi-chae and the seasoning ingredients with your hands. It’s important to mix thoroughly so that the seasoning is evenly distributed throughout the squids. If you prefer a simpler mixing process, you can combine all the seasoning ingredients in a separate bowl first to create a paste, then add this seasoned paste to the Jinmi-chae and mix. This method helps ensure the seasoning is applied very evenly.
Step 12
Here it is – the nostalgic Jinmi-chae Muchim, just like the one my mother used to make during times of scarcity! Its sweet and tangy flavor is sure to awaken your appetite. Enjoy it with a warm bowl of rice!
