Spicy and Sweet Dried Shredded Squid and Whelk Salad (Jinmi-chae & Golbaengi Muchim)
Spicy and Sweet Dried Shredded Squid and Whelk Salad (Jinmi-chae & Golbaengi Muchim)
Perfect Appetizer or Party Dish: Jinmi-chae Whelk Salad with a Delicious Sauce
A vibrant and flavorful salad featuring chewy dried shredded squid (jinmi-chae) and tender whelks, tossed with a medley of crisp fresh vegetables in a savory, sweet, and spicy dressing. This dish is a fantastic appetizer, a great side for drinks, and perfect for entertaining guests.
Main Ingredients- 2 cans Whelks (including the liquid)
- 2 handfuls Dried Shredded Squid (Jinmi-chae, approx. 100g)
- 2 Cucumbers
- 2 Onions
- 2 white parts of Scallions
- 1 cup shredded Cabbage
- 1/4 Pear, julienned
- 1 handful Water Parsley (Minari, approx. 50g)
Dressing Ingredients- 8 Tbsp Whelk can liquid
- 3 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or grated ginger)
- 1-2 Tbsp Vinegar (adjust to taste)
- 3 Tbsp Allulose (or corn syrup, adjust sweetness)
- 8 Tbsp Whelk can liquid
- 3 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or grated ginger)
- 1-2 Tbsp Vinegar (adjust to taste)
- 3 Tbsp Allulose (or corn syrup, adjust sweetness)
Cooking Instructions
Step 1
Prepare the Dried Shredded Squid (Jinmi-chae): To make the chewy squid tender, cut it into bite-sized pieces (about 5cm long). Place it in a bowl and pour hot water over it, letting it soak for 1-2 minutes. Drain the excess water thoroughly. For extra flavor, you can lightly toast the rehydrated squid over a low flame.
Step 2
Prepare the Vegetables: Wash all vegetables thoroughly. For the cucumbers, remove the seeds by slicing them lengthwise and then cut them into thin julienne strips. Thinly slice the onions. Slice the white parts of the scallions diagonally. Shred the cabbage finely. Peel and core the pear, then julienne it. Wash the water parsley, drain, and cut into 5cm lengths.
Step 3
Make the Flavorful Dressing: The key to a delicious salad is the sauce! In a bowl, combine the whelk can liquid, gochujang, gochugaru, soy sauce, mirin, minced garlic, ginger syrup (or grated ginger), vinegar, and allulose (or corn syrup). Whisk well until the sugar dissolves. Taste and adjust the sourness, sweetness, and spiciness to your preference.
Step 4
Prepare the Whelks: Drain the liquid from the canned whelks into a separate container (you’ll use some for the dressing). Rinse the whelks under cold running water to remove any impurities. Pat them dry thoroughly with paper towels to ensure the dressing adheres well and doesn’t make the salad watery.
Step 5
Combine All Ingredients: In a large mixing bowl, add the prepared jinmi-chae, julienned cucumbers, onions, sliced scallions, shredded cabbage, julienned pear, and water parsley. Add the drained whelks to the bowl. A generous amount of ingredients makes for a visually appealing dish.
Step 6
Toss Gently: Pour the prepared dressing over the combined ingredients. Now, gently mix everything together with your hands. Be careful not to overmix or squeeze too hard, as this can release excess water from the vegetables. Toss just enough until all ingredients are evenly coated with the dressing.
Step 7
Garnish and Serve: Sprinkle a generous amount of toasted sesame seeds over the salad for a nutty finish. Transfer the Jinmi-chae and Whelk Salad to a serving plate. This beautiful and delicious dish is perfect for special occasions, gatherings, or simply as a delightful accompaniment to your favorite drinks. Enjoy!
