Balsamic Glazed Dried Shredded Squid: A Simple Yet Elegant Side Dish
Balsamic Glazed Dried Shredded Squid: A Simple Yet Elegant Side Dish
Creative Ways to Use Dried Shredded Squid with Balsamic Vinegar
Transform your everyday dried shredded squid (jinmichae) into a sophisticated and delicious banchan! This recipe features the unique tang of balsamic vinegar balanced by a touch of sweetness from oligodang. It’s perfect as a side dish for rice or even as a delightful appetizer. For the key technique, please refer to the video starting at 01:58. (Tip: Watching from this point will provide extra clarity on the process.)
Ingredients- Dried Shredded Squid (Jinmichae) 70g – We’ll soak this to make it tender.
- Balsamic Vinegar 4 Tbsp – Adds a rich, complex flavor.
- Minced Garlic 1/2 Tbsp – For a hint of pungent depth.
- Oligodang (Korean Corn Syrup) 1 Tbsp – For a lovely glaze and sweetness.
Cooking Instructions
Step 1
First, to soften the dried shredded squid (jinmichae) and prepare it for seasoning, soak it in cold water for about 5 minutes. After soaking, drain it thoroughly in a colander. If it’s too wet, the seasoning won’t adhere well, so gently squeeze out any excess water with your hands.
Step 2
In a bowl, combine the balsamic vinegar (4 Tbsp), minced garlic (1/2 Tbsp), and oligodang (1 Tbsp). Whisk them together with a spoon until well blended to create a delicious dressing. Taste the perfect balance of sweet and tangy!
Step 3
Add the drained dried shredded squid to the prepared balsamic dressing. Gently toss to ensure the squid is evenly coated with the dressing. Cover the bowl with a lid or plastic wrap and let it marinate in the refrigerator for about 10 minutes. This marinating step allows the squid to absorb the rich balsamic flavor, making it wonderfully delicious.
