Ganjang Jinmichae Bokkeum (Stir-Fried Dried Squid) with Almonds
A mild, tender Korean side dish of dried squid strips tossed with nutty almonds in a sweet soy sauce glaze.
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 →
This dry side dish pairs dried squid strips with nuts in a savory-sweet, non-spicy soy glaze. Bringing the sauce to a full boil and then turning off the heat before tossing in the squid keeps it chewy and prevents it from turning hard in the fridge. With its mild flavor, it is wonderful as a side dish for kids or as an easy bar snack.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried squid strips100 g
- Almonds25, 1/4 cup
Seasoning
- Cooking oil2 tbsp
- Minced garlic1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- If you have sliced almonds, you can use those as they are, or swap in other nuts like roasted peanuts or cashews.
- Rinse the dried squid strips briefly under running water to wash away some of the additives and saltiness. A quick rinse rather than a long soak is key to getting a texture that is both tender and chewy. If your squid strips are very hard, soak them briefly and take them out as soon as they soften.
Steps
Prepare the ingredients
I used half a package of dried squid strips, which is 100 g.
You will need about 1/4 cup of almonds, or 25 almonds. Roughly chop them so they still have a nice crunch.
If you have sliced almonds, you can use those as they are, or swap in other nuts like roasted peanuts or cashews.
Prep the dried squid strips
Rinse the dried squid strips briefly under running water to wash away some of the additives and saltiness. A quick rinse rather than a long soak is key to getting a texture that is both tender and chewy.
If your squid strips are very hard, soak them briefly and take them out as soon as they soften.
Pat them thoroughly dry with paper towels.
If too much moisture remains, the seasoning will become diluted and unbalanced, and the finished squid will turn limp and soggy.
Cut them into bite-sized lengths.
Boil the sauce
Drizzle 2 tbsp of cooking oil into a pan and stir-fry 1/2 tbsp of minced garlic over low heat until fragrant.
Once it is nicely fragrant, add 2 tbsp of regular soy sauce (jin-ganjang), 1 tbsp of mirin (cooking rice wine), 2 tbsp of corn syrup (mulyeot), and 1/2 tbsp of sugar, and bring it to a full, bubbling boil.
Toss together
Turn off the heat. While the sauce is still hot, add the dried squid strips and almonds, toss evenly, and finish with 1/2 tbsp of toasted sesame oil and 1/2 tbsp of toasted sesame seeds.
Do not stir-fry over heat for too long, or the squid will turn hard once it goes into the refrigerator.
Complete
Ganjang jinmichae bokkeum with almonds is finished in no time.
Right after cooking, it is just soft, but once it cools down, it gains a pleasant chewiness for the perfect texture.
If you need a mild side dish for kids, be sure to give this a try.
The nutty, crunchy bite of the almonds is delicious, too.
Since I find myself constantly reaching for it like a snack, it might honestly work better as a bar snack than a side dish.
Related post on the blog (Korean)blog.naver.com/ppunwife/223239128102
Ppunwife's tips
- If too much moisture remains, the seasoning will become diluted and unbalanced, and the finished squid will turn limp and soggy.
- Do not stir-fry over heat for too long, or the squid will turn hard once it goes into the refrigerator.
FAQ
Can I use other nuts instead of almonds?
Yes, feel free to use sliced almonds or other nuts you like, such as roasted peanuts or cashews.
What is the secret to keeping the dried squid strips from turning hard?
Bring the sauce to a full boil, turn off the heat, and toss the squid strips in using only the residual heat. This keeps them from turning hard even after cooling or being stored in the refrigerator.
What should I keep in mind when rinsing the dried squid strips?
Rinse them quickly under running water rather than letting them soak, and pat them thoroughly dry with paper towels so the sauce does not become watery or make the squid limp.
