Chewy and Crunchy Dried Shredded Squid and Balloon Flower Root Salad (Jinmichae Doraji Muchim)
Chewy and Crunchy Dried Shredded Squid and Balloon Flower Root Salad (Jinmichae Doraji Muchim)
Deliciously Chewy and Crunchy Jinmichae Doraji Muchim Salad Recipe
Experience a delightful textural contrast with this unique Jinmichae (dried shredded squid) and Doraji (balloon flower root) salad! Instead of the usual squid, we’ve incorporated dried shredded squid into the traditional Doraji muchim, resulting in a dish where the chewy squid and crisp balloon flower root are wonderfully indistinguishable yet distinct in texture. Visually, it might appear as simply red-marinated balloon flower roots, but the taste reveals a fascinating interplay between the crispness of the roots and the satisfying chewiness of the squid. This salad offers a unique and delicious flavor profile that’s perfect as a side dish or a savory snack.
Main Ingredients- 1 handful of dried shredded squid (Jinmichae, approx. 30-40g)
- 2 handfuls of prepared balloon flower root (Doraji, approx. 100g)
- 1 Tbsp mayonnaise
Cooking Instructions
Step 1
First, prepare one handful of dried shredded squid (Jinmichae), the star ingredient of our delicious Jinmichae Doraji Muchim.
Step 2
Cut the Jinmichae into bite-sized pieces using scissors, ensuring they aren’t too long. This makes them easier to eat, especially for children.
Step 3
Add 1 tablespoon of mayonnaise to the cut Jinmichae and mix well with your hands. Letting the Jinmichae marinate in mayonnaise for a short while will soften it, making it more tender and allowing it to absorb the seasoning better, enhancing its chewy texture. Let it sit for about 5 minutes.
Step 4
Next, it’s time to prepare the balloon flower root (Doraji). Place two handfuls of prepared Doraji in a large bowl. Lightly moisten it with water, then add 1 tablespoon of salt.
Step 5
Grasp the Doraji in the bowl and knead it vigorously with your hands. This process helps to remove any bitterness and astringency from the Doraji, improving its texture. Rub it evenly, then rinse it thoroughly under running water 2-3 times.
Step 6
After rinsing, it’s crucial to drain the Doraji well. Place it in a colander to remove excess water. If the Doraji remains too wet, the seasoning might taste diluted. Ensure it’s thoroughly dried in a well-ventilated area.
Step 7
Transfer the drained Doraji into a mixing bowl for seasoning.
Step 8
Now, let’s make the delicious seasoning! To the bowl with the Doraji, add 2 tablespoons of gochugaru, 3 tablespoons of cho-gochujang, 1 tablespoon of minced garlic, 1 tablespoon of toasted sesame seeds, 1 tablespoon of vinegar, 1 tablespoon of maesil cheong, and 1 tablespoon of oligo-dang. Gently mix these ingredients with chopsticks or your hands, ensuring the seasoning coats the Doraji evenly.
Step 9
Finally, add the Jinmichae, which has been softened by the mayonnaise, to the seasoned Doraji bowl. Gently but thoroughly mix everything together, making sure the Jinmichae and Doraji are well combined, and your flavorful Jinmichae Doraji Muchim is complete! Serve it beautifully on a plate and enjoy this unique culinary creation.
