Spicy and Sweet Stir-Fried Dried Shredded Squids with Gochujang
Soft and Chewy Stir-Fried Dried Shredded Squids with Gochujang
Inspired by a recipe from the ‘Haengun’s Home Cooking Secrets 200’ book! This dish features dried shredded squids (Jinmichae) stir-fried in a savory gochujang sauce. Unlike typical preparations that can be tough, this recipe ensures a wonderfully soft and chewy texture. The sweet and spicy glaze is incredibly addictive, making it a perfect side dish for rice or even a tasty snack. A hint of mayonnaise in the initial marination keeps the squids tender, while the fragrant gochujang sauce adds depth and flavor. Enjoy this delightful Korean classic!
Main Ingredients- 130g dried shredded squids (cut into bite-sized pieces)
- 2 Tbsp cooking oil
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
Marinade for Dried Squids- 1 Tbsp mayonnaise
- 1/2 Tbsp sesame oil
Sauce Ingredients- 1+1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cooking wine or rice wine (mirin)
- 3+1/2 Tbsp corn syrup or oligodang (adjust sweetness to taste)
- 1/3 Tbsp minced garlic
- 1 Tbsp mayonnaise
- 1/2 Tbsp sesame oil
Sauce Ingredients- 1+1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp cooking wine or rice wine (mirin)
- 3+1/2 Tbsp corn syrup or oligodang (adjust sweetness to taste)
- 1/3 Tbsp minced garlic
Cooking Instructions
Step 1
Start by preparing the dried shredded squids. Rinse them under cold running water and gently rub with your hands to remove any dust or impurities. Drain them thoroughly, then pat them dry with a clean kitchen towel or paper towels. Ensuring the squids are well-dried is key to preventing them from becoming mushy and helps achieve a better texture when stir-fried.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the dried shredded squids and stir-fry for about 3 minutes. This step helps to dry out any remaining moisture and makes the squids chewier and more receptive to the sauce. Once lightly stir-fried, remove the squids from the pan and set them aside.
Step 3
In a bowl, combine the dried shredded squids with the marinade ingredients: mayonnaise and sesame oil. Toss well to ensure each strand is lightly coated. The mayonnaise helps to keep the squids tender during the stir-frying process, preventing them from becoming too hard, while the sesame oil adds a subtle nutty aroma.
Step 4
Wipe the pan clean if necessary, and heat the remaining 1 tablespoon of cooking oil over medium-low heat. Add the gochugaru and stir-fry for about 10-20 seconds, just until fragrant. Be careful not to burn the chili flakes, as this can make them bitter. Immediately add all the sauce ingredients (gochujang, cooking wine/mirin, corn syrup/oligodang, and minced garlic) to the pan. Stir constantly with a spatula and let the sauce simmer gently over low heat until it thickens slightly and the ingredients are well combined. Turn off the heat.
Step 5
Let the sauce cool slightly for a minute or two. Add the marinated dried shredded squids back into the pan with the sauce. Gently toss everything together until the squids are evenly coated with the glossy sauce. Avoid overcooking at this stage, as it can make the squids tough again. Stir just until coated. Finally, sprinkle generously with toasted sesame seeds for an extra nutty flavor and aroma. Your delicious Spicy and Sweet Stir-Fried Dried Shredded Squids are ready to be served with hot rice!
