Tender Seasoned Dried Shredded Squid (Jinmichae Muchim)
How to Make Soft and Delicious Jinmichae Muchim Without Toughness
A quintessential side dish, this recipe shows you how to make Jinmichae Muchim tender and moist, not tough. It’s an easy recipe for anyone to follow, perfect for a delicious meal.
Main Ingredients- 700g Dried Shredded Squid (Jinmichae)
Seasoning Ingredients- 3 Tbsp Mayonnaise
- 2 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 3 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (Mirin/Sake)
- 4 Tbsp Oligosaccharide (or Corn Syrup)
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Mayonnaise
- 2 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 3 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Cooking Wine (Mirin/Sake)
- 4 Tbsp Oligosaccharide (or Corn Syrup)
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare 700g of Dried Shredded Squid (Jinmichae). First, cut the jinmichae into bite-sized pieces, about 10cm long. Place the cut jinmichae in a bowl and add 3 tablespoons of mayonnaise. Gently mix and massage with your hands until the squid is softened. This step helps to tenderize the jinmichae and allows the seasoning to adhere better.
Step 2
In a separate small bowl, combine 2 tablespoons of soy sauce, 1 teaspoon of minced garlic, 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of cooking wine, and 4 tablespoons of oligosaccharide. Mix all the seasoning ingredients thoroughly until well combined. You can adjust the amount of oligosaccharide to your preference for sweetness – add a little more if you like it sweeter, or less if you prefer it less sweet.
Step 3
Get a medium-sized pan ready. Pour all of the prepared seasoning mixture into the pan. Add 4 tablespoons of water to prevent the sauce from becoming too thick and to help it cook evenly.
Step 4
Place the pan over medium-high heat. Once the seasoning mixture starts to boil, let it bubble vigorously for about 1 minute. Boiling the sauce like this helps to mellow out any harshness from the chili paste and enhances its savory flavor, ensuring it marinates beautifully into the jinmichae.
Step 5
Carefully pour the hot, cooked seasoning mixture over the jinmichae that you pre-coated with mayonnaise. Because the sauce is hot, wear a pair of disposable gloves (like nitrile or latex gloves), and then put on another pair of kitchen gloves over them for protection. Gently mix the jinmichae with the hot sauce until evenly coated. Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top. Your delicious Jinmichae Muchim is now complete!
Step 6
While many recipes involve stir-frying the jinmichae with the sauce in a pan, this method of boiling the sauce separately and then pouring it over the jinmichae is excellent for beginners. It prevents the sauce from burning and ensures a consistent, delicious result without any fuss. Give it a try!
