Soft and Chewy Dried Shredded Squid (Jinmichae) Side Dish
How to Make Soft and Flavorful Jinmichae Side Dish (Not Tough!)
A hearty side dish for busy homemakers! Learn how to prepare Jinmichae that is not tough but wonderfully chewy and flavorful, using healthy seasoning methods. This is a go-to side dish that everyone from children to adults will love.
Main Ingredients- 200g dried shredded squid (Jinmichae)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp ginger syrup
- A pinch of sesame seeds
- 1 Tbsp cooking oil
- 1 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup
- 1 Tbsp chicken stock (or onion syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
The crucial step before stir-frying Jinmichae is to briefly blanch it in hot water! Remember that a handful of dried shredded squid contains about 1-2 teaspoons of sugar. This process helps wash away any potential bleaching agents or additives and rehydrates the squid, making it tender. By blanching it this way, you can create a wonderfully soft Jinmichae side dish without needing to add ingredients like mayonnaise. It’s perfect for children’s meals too!
Step 2
Be careful not to over-blanch the Jinmichae, as this can cause its natural flavor to dissolve into the water. A quick ‘shower’ for about 1-2 minutes is enough. After blanching, place the Jinmichae in a colander and shake it vigorously to remove as much water as possible! Excess moisture can prevent the seasoning from adhering properly.
Step 3
Here’s a secret ingredient that adds a deep umami flavor to my Jinmichae: chicken stock! Using commercial chicken stock adds a significantly richer and more complex flavor. If you don’t have chicken stock or prefer not to use it, I highly recommend substituting it with onion syrup, which is made by simmering onions. Adding either of these will unlock a special umami taste that lingers on your palate. I’m sharing my little secret freely!
Step 4
In a bowl, combine all the seasoning ingredients (gochujang, soy sauce, gochugaru, ginger syrup, minced garlic, mirin, and chicken stock). Simmer them over low heat until they bubble and form a sauce. Instead of regular sugar, adding corn syrup towards the end of the cooking process will give the Jinmichae a beautiful sheen and an appetizing color.
Step 5
Once the seasoning sauce is simmering nicely, add the blanched and drained Jinmichae. Turn off the heat and quickly toss the Jinmichae in the residual heat of the sauce. This allows the squid to absorb the flavors thoroughly, resulting in a tender and delicious side dish. It’s perfect served with a bowl of freshly steamed rice!