Spicy and Sweet Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum): A Generous Side Dish Recipe by Baek Jong-won
Boost Your Appetite with a National Favorite! Baek Jong-won Style Jinmichae Bokkeum – Large Batch Recipe
Make a delicious and satisfying homemade side dish that keeps well: Baek Jong-won’s Jinmichae Bokkeum. The fantastic harmony of spicy, sweet sauce and chewy dried shredded squid is truly a rice thief!
Main Ingredients- Dried Shredded Squid (Jinmichae) 200g: Choose ones that are not too tough for a chewy and delicious texture.
- Mayonnaise 2 Tbsp: Helps soften the jinmichae and allows the sauce to adhere better.
- Sesame Oil to taste: Adds a nutty aroma.
- Toasted Sesame Seeds to taste: For garnish and added nuttiness.
Spicy and Sweet Sauce- Gochujang (Korean chili paste) 2 Tbsp: Forms the base of the spicy flavor.
- Gochugaru (Korean chili flakes) 2 Tbsp: Adds color and a nice kick. Adjust the spiciness to your preference.
- Brown Sugar 2 Tbsp: Adds sweetness and enhances the savory notes.
- Corn Syrup or Oligosaccharide 2-3 Tbsp: Provides glossiness and a sticky texture. Adjust sweetness along with the sugar.
- Water 5 Tbsp: Helps to thin the sauce and prevents the ingredients from burning.
- Gochujang (Korean chili paste) 2 Tbsp: Forms the base of the spicy flavor.
- Gochugaru (Korean chili flakes) 2 Tbsp: Adds color and a nice kick. Adjust the spiciness to your preference.
- Brown Sugar 2 Tbsp: Adds sweetness and enhances the savory notes.
- Corn Syrup or Oligosaccharide 2-3 Tbsp: Provides glossiness and a sticky texture. Adjust sweetness along with the sugar.
- Water 5 Tbsp: Helps to thin the sauce and prevents the ingredients from burning.
Cooking Instructions
Step 1
Prepare 200g of jinmichae. First, cut it into bite-sized pieces (about 5-7cm). If they are too long, they can be inconvenient to eat.
Step 2
Place the cut jinmichae in a bowl and add 2 Tbsp of mayonnaise. Mayonnaise helps to reduce the toughness of the jinmichae and makes the sauce penetrate better.
Step 3
Gently knead and mix the jinmichae with your hands until it becomes soft. Mixing for about 1-2 minutes until all pieces are evenly coated with mayonnaise is recommended.
Step 4
In a small pot or pan, combine all the sauce ingredients (Gochujang 2 Tbsp, Gochugaru 2 Tbsp, Brown Sugar 2 Tbsp, Corn Syrup 2-3 Tbsp, Water 5 Tbsp) and mix well. It’s important to dissolve the sugar thoroughly beforehand to prevent clumps.
Step 5
Place the pot with the sauce ingredients over medium-low heat and bring it to a boil. As soon as the sauce starts to bubble, turn off the heat immediately. Be careful not to overcook as it can burn. Let it cool slightly; it will thicken to a suitable consistency as it cools.
Step 6
Once the sauce has cooled down a bit, add the jinmichae that was coated with mayonnaise. Gently mix everything together with a spatula or your hands until the sauce is evenly distributed on the jinmichae. Be careful not to mix too vigorously, as the jinmichae can break apart.
Step 7
Finally, drizzle a little sesame oil and sprinkle toasted sesame seeds on top to finish. Your delicious Jinmichae Bokkeum is now ready! Enjoy it as a satisfying side dish. Stored in the refrigerator, it can last for about a week.
