Spicy, Sweet, and Savory Stir-Fried Dried Shredded Squid (Jinmichae Muchim)
A Crowd-Pleasing Jinmichae Muchim Recipe: No Frying Needed for a Tender Texture with Our Special Tip!
Among side dishes, Jinmichae Muchim (seasoned dried shredded squid) is undeniably a top contender! Today, we’ve prepared it with a gochujang-based sauce, making it a perfect match for a bowl of fluffy white rice.
Main Ingredients- Dried Shredded Squid (Jinmichae) 100g
- Water 4 cups (approx. 800ml)
Spicy, Sweet, and Savory Seasoning Sauce- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Oligodang (Korean corn syrup) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Soy Sauce (store-bought preferred) 1 Tbsp
- Sugar 1/2 Tbsp
- Peanut Butter 1 tsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Oligodang (Korean corn syrup) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Soy Sauce (store-bought preferred) 1 Tbsp
- Sugar 1/2 Tbsp
- Peanut Butter 1 tsp
Cooking Instructions
Step 1
First, prepare 100g of dried shredded squid (Jinmichae). Gently rinse it under running water to remove any impurities, then place it in a colander and let it drain briefly. This process helps to soften the squid, allowing it to absorb the seasoning better and improve its chewy texture.
Step 2
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1 Tbsp of gochujang, 1 Tbsp of gochugaru, 2 Tbsp of oligodang, 1/2 Tbsp of minced garlic, 1 Tbsp of soy sauce, and 1/2 Tbsp of sugar. Stir well until the sugar is completely dissolved. Here’s our secret tip! Adding 1 tsp of peanut butter will add a wonderfully nutty and creamy depth to the flavor, much richer than using mayonnaise alone.
Step 3
Cut the slightly drained Jinmichae into bite-sized pieces, about 3-4 cm long, using scissors. Then, add the prepared Jinmichae to the seasoning sauce.
Step 4
Gently mix everything together with your hands or a spoon until the Jinmichae is evenly coated with the sauce. It’s that simple! For an extra touch of aroma and richness, you can drizzle a little sesame oil over it at the end, according to your preference. Enjoy your delicious Jinmichae Muchim!
