Chewy and Sweet Stir-fried Dried Shredded Squid
Chewy and Sweet Stir-fried Dried Shredded Squid
The Ultimate Golden Recipe for Stir-fried Dried Shredded Squid: A Simple and Perfect Side Dish
A classic dry side dish, stir-fried dried shredded squid (myeongyeopchae) is a popular choice that kids absolutely love! It’s a fantastic banchan (side dish) that is both easy to prepare and store. Find the full recipe at http://blog.naver.com/qw3859.
Main Ingredients- Dried Shredded Squid (Myeongyeopchae) 2 handfuls
- Cooking oil, a little
Seasoning- Soy sauce 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Sesame oil, a little
- Soy sauce 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Sesame oil, a little
Cooking Instructions
Step 1
Prepare 2 handfuls of dried shredded squid (myeongyeopchae). Briefly rinse it under running water to remove any dust, then cut it into bite-sized pieces (about 5-7 cm). Using scissors makes this easier.
Step 2
Lightly oil a heated pan and add the cut squid. Stir-fry over medium-low heat until the surface is slightly golden and the chewy texture develops. Be careful not to burn it.
Step 3
While the squid is stir-frying, mix all the seasoning ingredients together. In a small bowl, combine the soy sauce, minced garlic, sugar, oligosaccharide, and cooking wine (mirin), excluding the sesame oil. Mixing them beforehand makes cooking much more convenient – a great tip to remember!
Step 4
Once the dried shredded squid is sufficiently stir-fried, pour the pre-mixed sauce into the pan all at once. Adjust the heat to medium and quickly stir-fry to ensure the sauce evenly coats the squid.
Step 5
As the sauce thickens, the stir-fried squid will become glossy and delicious! While it’s great as is, if you prefer a spicy kick, finely chop 1-2 Korean chili peppers (cheongyang peppers) and add them while stir-frying with the sauce. Using only chili peppers provides a cleaner and more refreshing taste compared to using gochujang (red chili paste).
Step 6
Just before turning off the heat, drizzle in a little sesame oil to add a nutty aroma. Adding sesame oil too early can diminish its fragrance, so it’s best added at the very end.
Step 7
Finally, sprinkle generously with toasted sesame seeds for a visually appealing finish. This dish is perfect as a side for rice or even as a lunchbox addition. Enjoy your delicious meal!
