Chewy and Sweet! Korean Stir-Fried Dried Shredded Squids (Japchae Bokkeum) – The Ultimate Side Dish Recipe
Easy to Make, Delicious National Side Dish: Stir-Fried Dried Shredded Squids
Introducing Japchae Bokkeum, a beloved Korean side dish that perfectly complements any meal! This recipe features chewy and tender dried shredded squids coated in a savory, sweet, and slightly spicy sauce. It’s incredibly simple to make, requiring no pre-soaking, and results in a wonderfully soft texture. Perfect for busy days, this ultra-easy side dish is a guaranteed hit with both kids and adults. Make it today and enjoy the best of Korean home cooking!
Main Ingredients- Dried shredded squids (Japchae) 200g
Seasoning Ingredients- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce 1 Tbsp
- Minced garlic 0.5 Tbsp
- Jocheong (rice syrup) or Corn syrup 0.5 Tbsp
- Toasted sesame seeds, a pinch
- Sesame oil, a pinch
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce 1 Tbsp
- Minced garlic 0.5 Tbsp
- Jocheong (rice syrup) or Corn syrup 0.5 Tbsp
- Toasted sesame seeds, a pinch
- Sesame oil, a pinch
Cooking Instructions
Step 1
Gently rinse the dried shredded squids under cold water. Avoid rinsing for too long, as this can leach out the flavor. The goal is simply to remove any dust or impurities. Quickly rinse and then squeeze out as much water as possible. This step helps to make the squids more tender.
Step 2
After draining, cut the dried shredded squids into bite-sized pieces. Typically, cutting them into 5-7 cm lengths provides a good texture for chewing and is convenient for stir-frying. You can also tear them by hand into manageable pieces.
Step 3
In a small bowl, combine the seasoning ingredients: 1.5 Tbsp Gochujang, 1 Tbsp soy sauce, and 0.5 Tbsp minced garlic. Mix them thoroughly to create a delicious sauce. Preparing the sauce in advance makes the stir-frying process much quicker.
Step 4
Lightly grease a pan (optional) and heat it over medium-low heat. Add the prepared sauce and bring it to a gentle simmer. Once the sauce is bubbling, add the dried shredded squids. Stir-fry quickly, ensuring the sauce coats the squids evenly. Cook for about 2-3 minutes, being careful not to burn the squids. Finally, stir in 0.5 Tbsp of Jocheong (or corn syrup) for a glossy finish. Remove from heat, sprinkle with toasted sesame seeds and a drizzle of sesame oil to complete this delightful Japchae Bokkeum!
