Soft Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Soft Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
How to Make Deliciously Tender and Not Tough Dried Shredded Squid!
Stir-fried dried shredded squid (Jinmichae Bokkeum) might look simple, but it can be surprisingly tricky! If made incorrectly, it can end up too salty or tough, making it difficult to chew. But don’t worry! Follow this recipe, and you’ll create a wonderfully moist and flavorful Jinmichae Bokkeum that everyone will love. Keep a batch in your fridge, and you’ll have a worry-free side dish for a while! : )
Main Ingredients- 300g dried shredded squid (Jinmichae)
- 2 Tbsp mayonnaise
- 1/2 Tbsp sesame seeds
Seasoning Ingredients- 1 Tbsp cooking oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup (Oligodang)
- 1/4 Tbsp minced garlic
- 1 Tbsp cooking oil
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup (Oligodang)
- 1/4 Tbsp minced garlic
Cooking Instructions
Step 1
Cut the 300g of dried shredded squid into bite-sized pieces, about 10-15cm long. Briefly rinsing it under running water helps remove any unpleasant smell and contributes to a softer texture. It’s crucial to drain the water completely afterward using a sieve; this ensures the seasoning adheres well without being watery.
Step 2
Add 2 tablespoons of mayonnaise to the drained dried shredded squid and gently mix with your hands until evenly coated. The mayonnaise acts as a coating, preventing the squid from becoming tough when stir-fried, and adds a creamy texture and savory flavor.
Step 3
Heat a pan over low heat. Add 1 tablespoon of cooking oil, followed by 3 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1/4 tablespoon of minced garlic. Stir gently as the ingredients heat up, allowing the seasoning to meld and simmer slightly without burning. Keep the heat low to prevent scorching.
Step 4
Once the seasoning sauce begins to bubble, add the mayonnaise-coated dried shredded squid to the pan. Increase the heat to medium-high and stir-fry quickly for about 1-2 minutes, ensuring the squid is evenly coated with the sauce. Stir-frying over high heat for a short time helps retain the squid’s moisture, keeping it tender.
Step 5
When the seasoning is well incorporated and the squid has a glossy appearance, turn off the heat. Drizzle in 2 tablespoons of corn syrup for added sweetness and shine, and sprinkle 1/2 tablespoon of sesame seeds for a nutty aroma to complete your delicious Jinmichae Bokkeum! It’s wonderful to enjoy right away while warm, or as a side dish after it cools.
