Jinmichae Bokkeum (Sweet & Spicy Seasoned Dried Squid)

lunchbox · rice thief (irresistible with rice)

Jinmichae Bokkeum (Sweet & Spicy Seasoned Dried Squid)

15 minEasyServes 2Spice: Mild

Ingredients

jinmichae — shredded dried squid (진미채)150g (5.3 oz)H-Mart
mayonnaise1 TbspAny store
toasted sesame oil1 tspEither
toasted sesame seedsa sprinkleEither

Sauce

gochujang — Korean chili paste (고추장)1.5 TbspH-Mart
soy sauce1 tspAny store
sugar1 tspAny store
mulyeot — Korean rice syrup (물엿)1 TbspH-Mart
minced garlic1 tspAny store
cooking oil1 TbspAny store
water2 TbspAny store

Steps

1

Rinse the dried squid in water for just 10 seconds, squeeze it out well, and cut into bite-size pieces.

~2 min

Why: A quick rinse washes off excess salt and any stale smell and softens the squid — soak it too long and the savory flavor leaches out too.

2

Massage in the mayonnaise and let it sit 5 minutes.

~5 min

Why: The oil in the mayo coats the squid so it stays tender even after it cools — a banchan-shop secret.

3

In a pan, combine the oil, garlic, gochujang, soy sauce, sugar, and water and bring to a simmer over low heat.

~2 min

4

Once the sauce is bubbling, turn off the heat and toss in the squid to coat.

~2 min

Watch out: Keep stir-frying over the flame and the moisture cooks off, turning it tough — mix with residual heat only.

5

Add the mulyeot, sesame oil, and sesame seeds and give it one final toss.

~2 min

Tips

  • —

    Fantastic in lunchboxes and as a gimbap (Korean seaweed rice roll) filling.

  • —

    If the heat is too much, cut the gochujang to 1 Tbsp and add 1 tsp ketchup — a version kids will eat too.

  • —

    If it stiffens in the fridge, 15 seconds in the microwave makes it soft again.

Storage

Airtight container in the fridge, 2 weeks. Always use a dry spoon when serving.