Spicy and Sweet Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum): A Flavorful Rice Companion
Jinmichae Bokkeum (Stir-Fried Dried Shredded Squid)
Discover the magic of ‘Jinmichae Bokkeum’, a dish guaranteed to make you devour a bowl of rice in no time! This delightful stir-fried dried shredded squid boasts a chewy texture and a perfectly balanced spicy-sweet glaze, making it a universally loved side dish. It’s surprisingly easy to make, perfect for busy days and a fantastic addition to lunchboxes.
Main Ingredients- 150-200g dried shredded squid (Jinmichae, about 2 handfuls)
- A drizzle of sesame oil (for finishing)
Cooking Instructions
Step 1
Prepare all your ingredients. Cut the dried shredded squid into bite-sized pieces, about 5-7 cm long, if desired. Measure out your seasoning ingredients and have them ready.
Step 2
To achieve a tender texture, briefly soak the dried shredded squid in warm water for about 5 minutes. Use lukewarm water that’s just releasing a slight steam (around 50-60°C), as very hot water can make the squid mushy. If you prefer a chewier texture, you can skip this step.
Step 3
In a bowl, combine the gochujang, gochugaru, oligodang, sugar, mayonnaise, and 20g of water. Mix these seasoning ingredients thoroughly, excluding the finishing sesame oil. Ensure there are no lumps.
Step 4
After initially mixing the sauce, use a spatula or spoon to break up any remaining clumps and ensure the seasoning is perfectly uniform. This helps the sauce coat the squid evenly.
Step 5
Heat a pan over medium-low heat and add the prepared sauce. Let it simmer for about 3 minutes, or until it thickens. The sauce is ready when you can scrape the bottom of the pan with a spatula, and the mark takes about 3 seconds to fill in. Be careful not to overcook, as it can burn.
Step 6
Once the sauce has thickened, turn off the heat. Drain the soaked dried shredded squid using a sieve, removing excess water. You can gently press the squid with your hands to squeeze out more moisture, ensuring the sauce adheres well.
Step 7
Add the drained dried shredded squid to the thickened sauce and mix well to coat evenly. Gently toss and massage the squid with your hands to ensure every strand is covered in the delicious glaze. Finish with a light drizzle of sesame oil for added aroma and sheen.
Step 8
It’s best to let the finished Jinmichae Bokkeum cool slightly before transferring it to a serving dish. This allows the flavors to meld together beautifully. Store it at room temperature for a day or two, or in the refrigerator for up to a week.
