Sweet and Savory Stir-Fried Dried Shredded Squid (Jinmichae Bokkeum)
Classic Soy Sauce Glazed Jinmichae Bokkeum
A delightful side dish that’s both sweet and savory! Introducing our foolproof recipe for Jinmichae Bokkeum with a delicious soy sauce glaze. Perfect for busy weeknights and a guaranteed crowd-pleaser.
Ingredients- Dried shredded squid (Jinmichae) 100g
- Mayonnaise 1.5 Tbsp
- Minced garlic 0.5 Tbsp
- Soy sauce 2 Tbsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide (corn syrup) 1 Tbsp
- Black pepper, a pinch
- Sesame oil 0.5 Tbsp
- Water 2 Tbsp
- Toasted sesame seeds, for garnish
- Cooking oil (Grapeseed or canola oil recommended)
Cooking Instructions
Step 1
First, we’ll prepare the dried shredded squid (Jinmichae) to slightly reduce its saltiness and soften it. Place the 100g of Jinmichae in a bowl and lightly rinse it with lukewarm water – not hot. Be careful not to rinse for too long, as this can wash away the flavor. After rinsing, drain the water thoroughly using a sieve.
Step 2
Next, cut the drained Jinmichae into bite-sized pieces using scissors. If they’re too long, they can be awkward to eat, so aim for pieces about 5-7 cm long. This size is also perfect for children.
Step 3
Transfer the prepared Jinmichae to a bowl and add 1.5 tablespoons of mayonnaise. The mayonnaise will coat the squid, preventing it from drying out too much during cooking and ensuring a tender texture. Use chopsticks to gently mix everything, ensuring the Jinmichae doesn’t clump together. This step is key to achieving a moist and tender stir-fry.
Step 4
Now, let’s make the delicious sauce. Heat 1-2 tablespoons of cooking oil in a frying pan over low heat. Add the 0.5 tablespoon of minced garlic and sauté gently. Be mindful not to burn the garlic; just cook it until it becomes fragrant, about 30 seconds to a minute.
Step 5
Once the garlic is fragrant, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of oligosaccharide, and a pinch of black pepper. These are the core ingredients that bring sweetness, saltiness, and depth of flavor. Finally, add 2 tablespoons of water to prevent the sauce from becoming too salty or thick.
Step 6
Using a spatula or spoon, stir the ingredients together and bring the sauce to a gentle simmer over medium heat. Let it bubble and thicken slightly. Keep stirring to prevent the sauce from sticking to the bottom of the pan.
Step 7
When the soy sauce mixture is bubbling nicely, reduce the heat to low. Add the Jinmichae that you coated with mayonnaise to the pan. Using chopsticks, quickly toss and mix the squid to ensure it’s evenly coated with the sauce. Stir-fry over low heat for about 1-2 minutes, stirring gently. Cooking on low heat prevents the Jinmichae from becoming tough.
Step 8
Turn off the heat. Drizzle in 0.5 tablespoon of sesame oil and sprinkle generously with toasted sesame seeds. Adding the sesame oil off the heat preserves its aromatic flavor. Give it a final gentle toss to combine everything beautifully.
Step 9
And there you have it – your delicious Jinmichae Bokkeum is ready! Let it cool slightly before transferring it to a container. This makes an excellent side dish that can be stored in the refrigerator for several days. It’s also wonderful served on top of a warm bowl of rice!
