Tender and Moist Stir-fried Dried Shredded Squid (Jinmi-chae Muchim)
Tender and Moist Stir-fried Dried Shredded Squid (Jinmi-chae Muchim)
The Ultimate Recipe for Soft and Flavorful Jinmi-chae Muchim
My husband loves dried shredded squid, so I decided to make this side dish after a long time! It’s so incredibly soft that you won’t have to worry about jaw fatigue. Enjoy this delightful classic!
Main Ingredients- 200g dried shredded squid (Jinmi-chae)
- 2 Tbsp toasted sesame seeds
Spicy and Sweet Seasoning Sauce- 3 Tbsp mayonnaise
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 3 pinches black pepper
- 200ml water
- 3 Tbsp mayonnaise
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 3 pinches black pepper
- 200ml water
Cooking Instructions
Step 1
Begin by preparing 200g of dried shredded squid (Jinmi-chae). To make it easier to eat, especially for children, and to ensure the sauce coats it well, cut the squid into bite-sized pieces, about 3-4 cm long, using scissors. Avoid cutting it too thinly, as it might clump together and become gummy.
Step 2
Place the cut Jinmi-chae in a mixing bowl. Add 3 tablespoons of mayonnaise and mix well. The mayonnaise will coat the squid, preventing the sauce from separating later and helping it retain moisture. This step is key to achieving a tender, non-chewy texture.
Step 3
Now, let’s prepare the main seasoning. To the mayonnaise-coated Jinmi-chae, add 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of corn syrup, 3 tablespoons of sugar, 0.5 tablespoon of minced garlic, and 3 pinches of black pepper. Mix everything thoroughly. Ensure the pungent garlic, spicy gochujang, and sweet syrup blend harmoniously.
Step 4
In a pan, combine the prepared seasoning mixture with 200ml of water. Bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer, stirring occasionally, until the sauce thickens to a desired consistency. Be careful not to over-thicken it, as it might make the squid stiff. Aim for a slightly viscous sauce, then turn off the heat and let it cool down for a bit. This simmering process infuses the sauce with a deeper flavor.
Step 5
Pour the cooled sauce over the Jinmi-chae that was previously coated with mayonnaise. Gently mix everything together, ensuring each strand of squid is evenly coated with the delicious sauce. Be sure the sauce is only slightly warm or at room temperature to avoid the squid breaking apart.
Step 6
Finally, sprinkle generously with 2 tablespoons of toasted sesame seeds for added nutty flavor. Toss gently one last time to distribute the sesame seeds. Your flavorful Jinmi-chae Muchim is now ready!
Step 7
This Jinmi-chae Muchim is a perfect side dish that pairs wonderfully with a bowl of hot rice, making it a true ‘rice thief’! Its tender texture makes it suitable as a snack for kids or even as a savory accompaniment for drinks. Enjoy your delicious homemade Jinmi-chae!
