Delicious Seasoned Dried Shredded Squid (Jinmichae)
The Secret to Making Delicious Jinmichae
Introducing the secret to making delicious Jinmichae, a perfect side dish for any meal. This recipe ensures a wonderfully chewy and flavorful result!
Main Ingredients
- 200g Dried Shredded Squid (Jinmichae)
Special Seasoning
- 1 Tbsp Peanut Butter
- 1 Tbsp Mayonnaise
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Pomegranate Enzyme (or substitute with plum extract or corn syrup)
- 1 tsp Cheongju (rice wine for cooking, helps remove odor)
- 1 tsp Grated Ginger Juice (or a tiny pinch of ginger powder)
- 1 Tbsp Minced Garlic
- A little Sesame Oil
- 1 Tbsp Peanut Butter
- 1 Tbsp Mayonnaise
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Pomegranate Enzyme (or substitute with plum extract or corn syrup)
- 1 tsp Cheongju (rice wine for cooking, helps remove odor)
- 1 tsp Grated Ginger Juice (or a tiny pinch of ginger powder)
- 1 Tbsp Minced Garlic
- A little Sesame Oil
Cooking Instructions
Step 1
Prepare 200g of Jinmichae. First, lightly rinse the Jinmichae under running water to remove any dust. Then, place it in a steamer basket over boiling water and steam for about 30 seconds to 1 minute. This step makes the Jinmichae tender and chewy, preventing it from becoming too tough. Drain any excess water and let it cool slightly.
Step 2
Let’s make the special seasoning that makes this Jinmichae so delicious! In a bowl, combine 1 Tbsp peanut butter, 1 Tbsp mayonnaise, 1 Tbsp gochujang, 1 Tbsp pomegranate enzyme (or plum extract/corn syrup), 1 tsp cheongju, 1 tsp grated ginger juice (or ginger powder), and 1 Tbsp minced garlic. Mix thoroughly until smooth and well combined, ensuring there are no lumps. The peanut butter and mayonnaise add a wonderful creaminess and rich flavor while preventing the Jinmichae from becoming dry.
Step 3
Place the steamed Jinmichae in a mixing bowl and pour all the prepared seasoning over it. Now, gently mix everything together with your hands, ensuring the seasoning coats every strand of Jinmichae evenly. Be careful not to mash the Jinmichae; a gentle touch is key to maintaining its texture. Continue mixing until all the strands are beautifully coated.
Step 4
Finally, drizzle in a little sesame oil for a nutty aroma. If you prefer, you can use perilla oil instead of sesame oil. Sprinkle some toasted sesame seeds on top for an extra touch of flavor and visual appeal. This seasoned Jinmichae makes an excellent side dish that can be stored in the refrigerator for several days.
