Spicy and Sweet Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Spicy and Sweet Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Super Easy Side Dish: How to Make Delicious Jinmichae Bokkeum
I bought a pack of dried shredded squid and made a favorite side dish for the kids! This recipe is perfect for a quick and tasty banchan that everyone will love.
Main Ingredients- Dried shredded squid (Jinmichae) 300g (1 pack)
Seasoning Ingredients- Cooking oil 3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Corn syrup (or oligodang) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1/2 tsp (optional, can be omitted for kids)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
- Cooking oil 3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce 3 Tbsp
- Corn syrup (or oligodang) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1/2 tsp (optional, can be omitted for kids)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 tsp
Cooking Instructions
Step 1
First, open a 300g pack of dried shredded squid (jinmichae). If the strands are too long, they can be difficult to eat, so use scissors or a knife to cut them into bite-sized pieces, about 5-7 cm long. Cutting them beforehand makes them easier to handle and ensures the seasoning coats them well.
Step 2
Now, let’s prepare the delicious sauce for stir-frying. In a small bowl, combine 3 Tbsp soy sauce, 1.5 Tbsp corn syrup (or oligodang), and 1 Tbsp sesame oil. Mix them thoroughly. We’ll add the gochugaru later, not right now.
Step 3
Heat a wide pan or wok over medium-low heat. Add 3 Tbsp of cooking oil. Once the oil is warm, add 1 Tbsp of minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic; the goal is to infuse the oil with its aroma.
Step 4
Once the fragrant garlic oil is ready, add the cut jinmichae. Stir-fry for about 1 minute, coating the squid with the oil and garlic. This helps everything meld together. Then, pour the pre-mixed soy sauce mixture into the pan.
Step 5
Stir-fry over medium heat for about 2-3 minutes, ensuring the soy sauce coats the jinmichae evenly. Cook until the sauce starts to thicken and cling to the squid, but be careful not to overcook it, which can make it tough. Toss the squid occasionally to ensure even cooking.
Step 6
If you’d like a touch of spiciness, add 1/2 tsp of gochugaru at this stage. Quickly mix it in to coat the jinmichae with a vibrant color and a subtle kick. If making this for children, you can omit this step or use a very small amount.
Step 7
Finally, drizzle in 1 Tbsp of sesame oil for a glossy finish and sprinkle 1 tsp of toasted sesame seeds over the top. Give it one last gentle toss to combine everything. Your delicious, chewy, and perfectly seasoned jinmichae bokkeum is ready! Enjoy it with a warm bowl of rice.
