Soft and Delicious Dried Shredded Squids (Jinmichae Muchim) Recipe
Soft and Delicious Dried Shredded Squids (Jinmichae Muchim) Recipe
How to Make Flavorful Jinmichae Muchim
Here’s a Jinmichae Muchim recipe that’s not too tough and not too hard, perfect for anyone to make! Enjoy this savory and chewy side dish that’s perfect with rice or as a snack.
Main Ingredients- Dried shredded squids (Jinmichae) 180g (1 pack)
- Cooking wine (Mirin, etc.) 2 Tbsp
Seasoning Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce (brewed) 1 Tbsp
- Sugar 1 Tbsp
- Plum extract (or corn syrup) 1 Tbsp
- Ginger extract (or a pinch of ginger powder) 1 Tbsp
- Rice syrup (or corn syrup) 1 Tbsp
- Sesame oil 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Water 50ml
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce (brewed) 1 Tbsp
- Sugar 1 Tbsp
- Plum extract (or corn syrup) 1 Tbsp
- Ginger extract (or a pinch of ginger powder) 1 Tbsp
- Rice syrup (or corn syrup) 1 Tbsp
- Sesame oil 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Water 50ml
Cooking Instructions
Step 1
Prepare one pack (180g) of store-bought dried shredded squids (Jinmichae). You can use either white or red Jinmichae based on your preference. White Jinmichae tends to be less tough, while red Jinmichae offers a richer umami flavor.
Step 2
Place the prepared Jinmichae into a large bowl. Using a wide bowl makes rinsing and mixing the Jinmichae more convenient.
Step 3
Lightly rinse the Jinmichae in cold water 1 to 2 times. This step helps to slightly remove excess salt and soften the chewy texture. Be careful not to rinse for too long, as this can diminish the flavor.
Step 4
Drain the rinsed Jinmichae well using a sieve. If too much water remains, the seasoning may not adhere properly.
Step 5
Once most of the water has drained, squeeze out any remaining moisture by hand. If the strips are long, cut them into bite-sized pieces (about 5-7 cm) using scissors. Then, add the cooking wine (2 Tbsp) to the Jinmichae in the bowl and gently knead it for about 5 minutes. The cooking wine helps to eliminate any gamey smell and further tenderizes the Jinmichae.
Step 6
Now, let’s make the delicious seasoning! In a medium-sized pan, combine the gochujang (1 Tbsp), gochugaru (1 Tbsp), and sugar (1 Tbsp) first.
Step 7
Next, add the remaining seasoning ingredients: soy sauce (1 Tbsp), plum extract (1 Tbsp), ginger extract (1 Tbsp), rice syrup (1 Tbsp), and minced garlic (1 Tbsp). If you don’t have plum extract, corn syrup can be used. If fresh ginger is unavailable, a tiny pinch of ginger powder will work.
Step 8
Pour in 50ml of water to help the seasoning dissolve smoothly. Adding water prevents the seasoning from burning and ensures it cooks down gently.
Step 9
Stir the ingredients in the pan well with a spatula, then bring the mixture to a simmer over medium-low heat. Stir occasionally to prevent clumping as it cooks.
Step 10
Once the seasoning mixture starts to bubble, continue to cook for another 1-2 minutes, then turn off the heat. Be careful not to overcook, as the seasoning can burn. This step concentrates the flavors for a richer taste.
Step 11
Carefully pour the hot, cooked seasoning mixture over the Jinmichae that has been marinating in cooking wine, into the same bowl.
Step 12
It’s time to mix! Using a spoon or spatula, gently toss the Jinmichae to ensure it’s evenly coated with the seasoning. Gently separate the strands while mixing to ensure uniform flavor and a pleasant texture. The key is to mix gently!
Step 13
Once the Jinmichae is well coated with the seasoning, drizzle in the sesame oil (1/2 Tbsp) for a nutty aroma, and sprinkle with toasted sesame seeds (1/2 Tbsp) to finish. Rubbing the sesame seeds between your palms before sprinkling enhances their nutty flavor.
Step 14
Your delicious Jinmichae Muchim is ready! The glossy, appetizing appearance is sure to make your mouth water.
Step 15
Transfer the finished Jinmichae Muchim to an airtight container and store it in the refrigerator. It’s delicious right away, and the flavors will deepen as it sits. Portioning it into smaller containers for storage will make it even more convenient to enjoy.
