Soft and Moist Stir-Fried Dried Shredded Squids (Jinmichae Bokkeum) Recipe
Soft and Moist Stir-Fried Dried Shredded Squids (Jinmichae Bokkeum) Recipe
A Beloved Korean Side Dish: Jinmichae Bokkeum
Inspired by watching Yoo Jae-suk meticulously prepare Jinmichae Bokkeum on the show ‘How Do You Play?’, I decided it was time to make this staple side dish myself. Today, I finally got around to making this delicious stir-fried dried shredded squid! This recipe uses standard adult Korean tablespoon measurements, making it easy for anyone to follow. Unlike traditional methods, this recipe avoids deep-frying, ensuring the dish remains soft and moist even when cooled. It’s perfectly seasoned – not too salty – making it enjoyable even without rice, and so addictive you won’t be able to stop eating it! It would also make a fantastic filling for Kimbap.
Main Ingredients- 300g dried shredded squids (Jinmichae), prepared
- 3 Tbsp Mirin (or cooking wine)
Seasoning Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy Sauce
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1/2 cup Water (100ml)
- 1 Tbsp Mayonnaise
- 1 Tbsp Sesame Oil
- 3 Tbsp Toasted Sesame Seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Soy Sauce
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1/2 cup Water (100ml)
- 1 Tbsp Mayonnaise
- 1 Tbsp Sesame Oil
- 3 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently shake the dried shredded squids (Jinmichae) to remove any dust or debris. Then, use scissors to cut the Jinmichae into bite-sized pieces, about 5-7cm long. Cutting them shorter makes them easier to eat.
Step 2
Pour 3 tablespoons of Mirin (or cooking wine) evenly over the cut Jinmichae. Mirin helps to remove any fishy odor and makes the squids tender.
Step 3
Heat a pan over medium heat. Add the Mirin-coated Jinmichae and stir-fry for about 1-2 minutes. This step helps to eliminate any remaining fishy smell and prepares the squids to absorb the sauce better. Be careful not to burn them; stir quickly.
Step 4
Transfer the stir-fried Jinmichae to a separate bowl. In the same clean pan, add the seasoning ingredients: 3 tablespoons of Gochujang, 1 tablespoon of Gochugaru, and 1 tablespoon of Soy Sauce.
Step 5
Add 4 tablespoons of Corn Syrup (or Oligosaccharide) and 1/2 cup (about 100ml) of water to the pan with the Gochujang mixture. Whisk with a spoon or whisk until the seasonings are well combined and there are no lumps.
Step 6
Once the seasoning sauce is smoothly mixed, place the pan over medium-low heat and let it simmer until it comes to a gentle boil. This process thickens the sauce and deepens its flavor.
Step 7
When the sauce starts to thicken and reduce slightly, turn off the heat immediately. Add the reserved stir-fried Jinmichae and 1 tablespoon of Mayonnaise to the pan. Gently toss everything together using a spatula or spoon until the Jinmichae is evenly coated with the sauce.
Step 8
Finally, add 3 tablespoons of toasted sesame seeds for a nutty flavor and 1 tablespoon of sesame oil for aroma. Toss gently one more time, and your delicious Jinmichae Bokkeum is ready!
Step 9
Because this recipe involves coating the ingredients in sauce rather than deep-frying, the Jinmichae Bokkeum stays wonderfully soft and moist even after cooling. It’s a fantastic side dish for rice, and the flavor is so well-balanced that it’s delicious on its own – truly addictive! You can also use any leftovers to make delicious Kimbap rolls, so don’t hesitate to give it a try!
