Deliciously Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Deliciously Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Moist and Flavorful Jinmichae Bokkeum: A Classic Korean Side Dish
Have you had dried shredded squid (Jinmichae) sitting in your pantry, putting off making it? No worries! Today, we’ll quickly whip up a simple yet incredibly delicious classic Korean side dish: Jinmichae Bokkeum. Its sweet and spicy flavor, combined with a perfectly moist texture, is sure to make you devour a bowl of rice in no time. Follow this recipe, and you’ll achieve perfect Jinmichae Bokkeum without any hassle!
Main Ingredients- 150g Dried Shredded Squid (Jinmichae) (approx. 2 cups)
Seasoning Ingredients- 3 Tbsp Soy Sauce (regular or soup soy sauce)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 3 Tbsp Oligodang (corn syrup) or Corn Syrup (adjust sweetness)
- 0.5 Tbsp Minced Garlic (approx. 1/2 tsp)
- 1 Tbsp Sesame Oil (for a nutty aroma!)
- 2 Tbsp Cooking Wine or Mirin (to remove gamey smell and add gloss)
- 3 Tbsp Water (to adjust sauce consistency)
- Sesame Seeds (for garnish, adds crunch and nuttiness)
- 3 Tbsp Soy Sauce (regular or soup soy sauce)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 3 Tbsp Oligodang (corn syrup) or Corn Syrup (adjust sweetness)
- 0.5 Tbsp Minced Garlic (approx. 1/2 tsp)
- 1 Tbsp Sesame Oil (for a nutty aroma!)
- 2 Tbsp Cooking Wine or Mirin (to remove gamey smell and add gloss)
- 3 Tbsp Water (to adjust sauce consistency)
- Sesame Seeds (for garnish, adds crunch and nuttiness)
Cooking Instructions
Step 1
Prepare the Jinmichae: Start with 150g of dried shredded squid. If the squid feels too tough or dry, you can briefly soak it in cold water for 1-2 minutes to soften it slightly. Be careful not to soak it for too long, or it might become mushy. Squeeze out excess water thoroughly with your hands. Then, cut the squid into bite-sized pieces, about 3-4 cm long, using scissors. This helps the seasoning to penetrate better and makes it easier to eat.
Step 2
Make the Delicious Sauce: Now, for the star of this dish – the seasoning sauce! In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp gochugaru, 3 Tbsp oligodang, 0.5 Tbsp minced garlic, 2 Tbsp cooking wine, and 3 Tbsp water. Place this mixture over low heat. Stir gently with a spatula until the sugar (oligodang) is completely dissolved. This slow dissolving process prevents the sauce from burning and ensures it coats the jinmichae smoothly.
Step 3
Stir-fry the Jinmichae: Pour the prepared sauce into a pan and maintain low heat. Add the prepared jinmichae to the pan. Gently toss and mix using chopsticks or a spatula, ensuring the sauce evenly coats every strand of squid. Be mindful of the heat to prevent burning the sauce. Stir-fry for about 2-3 minutes until the jinmichae softens and the sauce thickens slightly. Overcooking can make the jinmichae tough, so keep it brief.
Step 4
Finishing Touches: Once the jinmichae is well coated with the sauce, drizzle in 1 Tbsp of sesame oil and sprinkle generously with sesame seeds. The fragrant sesame oil and the satisfying crunch of the seeds will elevate the flavor significantly. For an extra nutty taste, feel free to add another tablespoon of sesame oil at this stage. Quickly mix everything over high heat.
Step 5
Serve and Enjoy: There you have it – your perfectly sweet, spicy, and moist Jinmichae Bokkeum is ready! Transfer the stir-fried squid to a serving dish, presenting it attractively. It’s delicious served over warm rice or enjoyed simply as a side dish. This dish keeps well in the refrigerator for several days, making it a convenient and satisfying banchan (side dish) to have on hand.
