Soft and Chewy Dried Shredded Squid Salad
Baek Jong-won’s Soft Dried Shredded Squid Salad: The Golden Ratio Recipe That Never Fails
Say goodbye to tough, chewy dried shredded squid! Make your own moist and tender version at home with ease. Inspired by Chef Baek Jong-won’s recipe, this method offers a softness that’s a world apart from the usual stir-fried versions. Instead of immediately stir-frying in a pan or soaking in water, we’ll use a secret ingredient – mayonnaise – to revolutionize the texture of your dried shredded squid. The seasoning ratio has been slightly adjusted from Baek Jong-won’s original recipe to be more palatable and enjoyable. This dish is perfect as a side for any meal or even as a snack for kids. Experience the best dried shredded squid salad!
Main Ingredients- Dried Shredded Squid (Jinmi-chae) 200g: This is about the amount in one standard bag, typically 200-300g. Cut it into your desired lengths beforehand for easier cooking.
For Added Softness- Mayonnaise 2 Tbsp: Helps to soften the squid and ensures the sauce adheres well. (Optional but highly recommended!)
- Mayonnaise 2 Tbsp: Helps to soften the squid and ensures the sauce adheres well. (Optional but highly recommended!)
Cooking Instructions
Step 1
First, prepare the dried shredded squid. A standard store-bought bag is usually around 200g to 300g; 200g is roughly two handfuls. Cut it into bite-sized pieces beforehand for convenience. If serving to children, you might want to cut it even smaller.
Step 2
The secret to this recipe is mayonnaise! Using mayonnaise makes the dried shredded squid much softer and helps the sauce cling to it without becoming clumpy. While you can omit it if you’re not a fan, it’s highly recommended for that wonderfully tender texture. Add 2 tablespoons of mayonnaise to the squid.
Step 3
Put on a pair of disposable gloves and gently massage the mayonnaise into the dried shredded squid. This coats each strand, ensuring the sauce will mix in evenly later. (Tip: You can reuse these gloves for mixing the sauce to reduce cleanup!)
Step 4
In a small pot or pan, add about half a cup (approx. 100ml) of water and turn the heat to low. We’ll be simmering the sauce, so starting on low heat is crucial to prevent burning.
Step 5
Now it’s time to add all the sauce ingredients. The order doesn’t matter: add 2 Tbsp sugar, 2 Tbsp gochujang, 3 Tbsp corn syrup or oligosaccharide, and 1 Tbsp fine gochugaru. Once all ingredients are in, start simmering gently over low heat.
Step 6
You don’t need to cook the sauce for a long time. As soon as it begins to bubble gently, turn off the heat. Simmering for too long can cause the sauce to thicken too much and make the squid tough.
Step 7
After turning off the heat, drizzle in 1.5 Tbsp of sesame oil while the sauce is still warm. This enhances the nutty aroma. Adding it while the sauce is warm helps the fragrance to bloom.
Step 8
Now, it’s time to combine the mayonnaise-coated squid with the prepared sauce. (Be careful, it might be hot; you can let it cool slightly.) Put on a clean pair of disposable gloves and mix the dried shredded squid into the sauce, gently tossing until everything is well coated. Ensure each strand is evenly covered with the delicious sauce. Finally, sprinkle with toasted sesame seeds for a finishing touch!
