Tender Jinmichae Bokkeum (Stir-Fried Dried Squid)
A side dish of stir-fried dried squid tossed off the heat so it stays soft and tender, with shishito peppers added for a pleasant spicy kick.
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 →
A sweet and spicy side dish pairing chewy dried squid strips with zesty shishito peppers. Tossing the dried squid in mirin beforehand removes any fishy smell, and tossing it in the seasoning with the heat turned off keeps it tender even after refrigerating.
- Servings
- about 6–8 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried squid strips200 g
- Mirin (cooking rice wine)3 tbsp
- Shishito peppers (kkwari-gochu)200 g
Seasoning
- Cooking oil3 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Minced garlic2 tbsp
- Corn syrup (mulyeot)4 tbsp
- Sugar2 tbsp
- Water5 tbsp
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
- Toss the dried squid strips with 3 tbsp mirin so they become soft and moist while eliminating any fishy smell.
Steps
Cut the ingredients
Dried squid strips tend to tangle, so cut them short so they are easy to pick up.
Cut the shishito peppers to a similar length or a bit smaller.
Prep the dried squid strips
Toss the dried squid strips with 3 tbsp mirin so they become soft and moist while eliminating any fishy smell.
Stir-fry
In a pan, add the shishito peppers and the seasoning: 3 tbsp cooking oil, 3 tbsp gochugaru (Korean chili flakes), 3 tbsp gochujang (Korean red chili paste), 3 tbsp regular soy sauce (jin-ganjang), 2 tbsp minced garlic, 4 tbsp corn syrup (mulyeot), 2 tbsp sugar, and 5 tbsp water.
Stir-fry slowly over medium-low heat so it does not burn, until the shishito peppers wilt and absorb the flavor.
Turn off the heat, add the dried squid strips, and mix well so the ingredients and seasoning come together.
The secret to keeping stir-fried dried squid tender instead of tough, even after coming out of the fridge, is not simmering it in the sauce over heat, but tossing it into the simmered sauce while residual warmth remains.
Finish by adding 2 tbsp toasted sesame oil and 2 tbsp toasted sesame seeds and tossing together.
Finish
The stir-fried dried squid with shishito peppers is finished.
The sticky sauce combined with chewy dried squid strips and tender, lightly crisp shishito peppers creates a rich and wonderful flavor.
This will definitely be a side dish that hits the spot with rice.
Enjoy a happy meal with delicious home cooking.
Ppunwife's tips
- The secret to keeping stir-fried dried squid tender instead of tough, even after coming out of the fridge, is not simmering it in the sauce over heat, but tossing it into the simmered sauce while residual warmth remains.
FAQ
What is the secret to keeping dried squid strips from getting tough?
Instead of simmering the dried squid strips over heat with the sauce, toss them off the heat using only the residual warmth of the pan, and they will stay tender even when stored in the refrigerator.
How do you remove the fishy smell from dried squid strips?
Tossing the dried squid strips evenly with 3 tbsp mirin before cooking removes the fishy smell and makes the texture moist.
What heat level should I use to stir-fry the shishito peppers?
Stir-fry gently over medium-low heat so the sauce and shishito peppers do not burn, allowing them to wilt and absorb the flavor.
