Jinmichae Muchim (Seasoned Dried Squid Strips) That Stays Soft
A side dish made with dried squid strips rinsed in water and tossed in a sweet and spicy chili oil seasoning to keep them tender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
By briefly moistening dried squid strips in water to add moisture, then tossing them in a simmered sauce, the tender texture stays intact even after cooling. The sweet and spicy sauce built on a chili oil base made with gochugaru makes it great for lunchboxes or an everyday side dish.
- Servings
- about 3–4 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried squid strips100 g
- Cooking oil2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 1/2 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Toasted sesame oil1 tsp
- Rinse under running water or soak briefly in water and drain in a strainer to make them soft. Cut them into bite-sized lengths.
Steps
Stir-frying dried squid strips as is makes them tough,
so rinse them under running water or soak briefly in water and drain in a strainer to soften them.
Cut them into bite-sized lengths.
In a heated pan, add cooking oil and gochugaru, stir-frying without burning to make chili oil.
Add the sauce ingredients: 1 1/2 tbsp gochujang, 1/2 tbsp regular (brewed) soy sauce, 1 tbsp mirin, 1 1/2 tbsp corn syrup, 1/2 tbsp sugar, and
1/2 tbsp minced garlic, let it simmer briefly so it comes together well, then turn off the heat.
Add the dried squid strips and toss evenly, then finish by adding toasted sesame oil and toasted sesame seeds
and mixing together to complete the dish.
Ppunwife's tips
- Stir-frying dried squid strips as is makes them tough, so rinse them under running water or soak briefly in water and drain in a strainer to soften them.
FAQ
What is the secret to keeping dried squid strips from getting tough?
Rinsing the dried squid strips under running water or soaking them briefly in water and draining in a strainer before cooking will give them a tender texture.
How do you control the heat when simmering the sauce?
Stir-fry gochugaru in oil without burning it to make chili oil, then let the sauce ingredients come to a brief boil so they combine well, turn off the heat, and add the dried squid strips.
Does the finished jinmichae muchim stay tender even when stored cold?
If you follow the prep step of soaking in water, it will stay soft and not turn hard even when you take it out of the refrigerator to eat.
How can I make it less spicy for children? AI-generated
Generally, you can adjust to a soy sauce base by reducing the amount of gochugaru or gochujang and increasing the proportions of soy sauce and oligosaccharide syrup.
