Spicy, Sweet, and Chewy Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Easy Homemade Jinmichae Bokkeum: The Perfect Side Dish!
This Jinmichae Bokkeum is a beloved Korean side dish that’s irresistibly spicy, sweet, and chewy, making it a perfect companion to rice. Made with a simple gochujang (Korean chili paste) sauce, it’s easy enough for anyone to make and incredibly versatile as a banchan (side dish). Its delightful chewy texture combined with the addictive sauce will have everyone, from kids to adults, reaching for more!
Main Ingredients- Dried Shredded Squid (Jinmichae) 180g – 200g (adjust quantity to your preference)
Seasoning Ingredients- Mayonnaise 1 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 3 Tbsp (adjust sweetness)
- Cooking Wine (Mirin) 1 Tbsp (removes odor and adds gloss)
- Minced Garlic 0.5 Tbsp (approx. 1/2 tsp)
- Sesame Oil 1 Tbsp (for nutty aroma)
- Mayonnaise 1 Tbsp
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 3 Tbsp (adjust sweetness)
- Cooking Wine (Mirin) 1 Tbsp (removes odor and adds gloss)
- Minced Garlic 0.5 Tbsp (approx. 1/2 tsp)
- Sesame Oil 1 Tbsp (for nutty aroma)
Cooking Instructions
Step 1
First, prepare the dried shredded squid. If the jinmichae is too tough, you can soften it by soaking it in cold water for about 5 minutes and then squeezing out the excess moisture. Place the prepared jinmichae in a bowl and add 1 tablespoon of mayonnaise. Gently knead and mix it with your hands. The mayonnaise will coat the squid, preventing it from breaking too much during cooking and helping the sauce adhere better.
Step 2
In a small pot or frying pan, combine all the seasoning ingredients except for the sesame oil: 1.5 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp sugar, 3 Tbsp oligosaccharide, 1 Tbsp cooking wine, and 0.5 Tbsp minced garlic. Mix them well. Cook over low heat, stirring to prevent burning, until the sauce simmers. Once it starts to bubble, let it simmer for a little longer to allow the flavors to meld.
Step 3
Now, add the mayonnaise-coated jinmichae to the simmering sauce. Mix well so that the sauce evenly coats the squid. It’s best to maintain a medium or low heat at this stage.
Step 4
Stir-fry the jinmichae over low heat until the sauce is well absorbed. Continuously stir with a spatula to prevent the squid from burning or sticking to the pan, ensuring the sauce coats it evenly. Be careful not to overcook it, as this will affect the chewy texture. Stir-frying for about 3-5 minutes should be sufficient.
Step 5
Once the sauce has mostly absorbed and the jinmichae looks appetizingly colored, turn off the heat. Finally, drizzle in 1 tablespoon of sesame oil and give it a quick mix to finish. Your delicious Jinmichae Bokkeum is ready! Let it cool completely before storing it in an airtight container in the refrigerator. It will stay tasty for several days.
