Soft and Spicy-Sweet Dried Shredded Squid Stir-fry (Jinmicha
This recipe is for Jinmichae-bokkeum (진미채볶음), a 'rice thief' (a dish so good it makes you eat a lot of rice) made by tossing chewy dried shredded squid (baek-jinmichae) with a spicy and sweet gochujang (고추장) sauce. Enjoy this foolproof and super simple banchan (Korean side dish) with your meal.
📝 Editor's Notes
This is a soft, spicy-sweet Jinmichae-bokkeum (진미채볶음) that can be completed in about 20 minutes if you have baek-jinmichae (백진미채) on hand.
It's an unbeatable side dish for rice.
The deep flavor of the gochujang (고추장) sauce combined with the soft texture of the dried shredded squid is exquisite, creating a taste that everyone, young and old, will love.
The key is to cool the sauce after simmering before mixing in the squid; remember this tip, and you can make delicious Jinmichae-bokkeum without fail.
We highly recommend this as a popular banchan (Korean side dish) perfect for any meal, all year round.
🛒 Ingredient Tips
The key to delicious Jinmichae-bokkeum starts with choosing good quality baek-jinmichae.
It's best to select baek-jinmichae that has a slightly yellowish hue and a glossy sheen rather than being overly white.
When touched, it should feel soft yet elastic, not too stiff, indicating a fresh and high-quality product.
Also, check for a mild, savory aroma rather than a strong fishy smell.
While easily available at large supermarkets or online, it's recommended to choose by hand if possible.
Using good quality dried shredded squid will ensure a soft texture and rich umami flavor after cooking.
🔄 Substitution Guide
If you want to use ingredients other than baek-jinmichae (백진미채), you can use dried squid or dried pollock strips (Hwangtae-chae).
Dried squid is much chewier and has a stronger bite than baek-jinmichae, so it's best to soak it in water to soften it before use.
Soak for about 30 minutes, then squeeze out the water thoroughly.
Hwangtae-chae (황태채) has a milder and softer texture than jinmichae, making it recommended for those who prefer a lighter, cleaner taste.
Hwangtae-chae should also be lightly soaked in water and then drained.
When using alternative ingredients, the absorption of the sauce and texture may vary, so adjust the amount of sauce or mixing time to suit your taste.
If you use a soy sauce-based seasoning instead of gochujang (고추장), you can enjoy a milder and savory flavor.
🥘 Ingredients
👨🍳 Cooking Points
There are two key points for making soft and delicious Jinmichae-bokkeum.
First, when simmering the sauce, make sure the oil is fully incorporated and the sauce thickens and bubbles up.
Stir constantly over medium heat for about 3-5 minutes until the sauce is thick and the ingredients are well-combined.
This ensures a deep, rich flavor and prevents ingredients from separating, making it more delicious.
Second, mix the dried shredded squid into the cooled sauce after turning off the heat.
Adding the squid directly to hot sauce can cause it to lose moisture and become tough.
By adding it when the sauce is lukewarm or completely cooled and mixing thoroughly, you can maintain the soft texture of the squid.
Remember these two tips to make delicious Jinmichae-bokkeum without fail.
👨🍳 Directions
Cut the 10.6 oz (300g) of dried shredded squid (baek-jinmichae) into appropriate lengths.
In a frying pan, add 3 tbsp gochujang (고추장), 1 tbsp minced garlic, 2 tbsp soy sauce, 5 tbsp brown rice oil, Korean chili flakes (gochugaru) to taste, and rice syrup (ssalyeot) to taste.
Over medium heat, simmer the sauce until it is fully mixed, the oil no longer separates, and it thickens and bubbles up.
Turn off the heat and let the sauce cool. Add the cut dried shredded squid to the cooled sauce and mix well until evenly coated.
Add sesame oil to taste and sesame seeds to taste, then mix well again to finish.
💡 Tips
Using high-quality dried shredded squid is the secret to delicious Jinmichae-bokkeum.
After simmering the sauce, turn off the heat and let it cool before mixing in the dried shredded squid. This prevents the squid from becoming tough, keeping its soft texture.
When simmering the sauce, ensure the oil fully incorporates and the sauce thickens and bubbles up. This creates a rich, deep flavor.
Sprinkling sesame seeds at the end adds the perfect finishing touch, making the dish even more appetizing.
📦 Storage & Reuse
Once prepared, Jinmichae-bokkeum can be stored in an airtight container in the refrigerator for about 1 week.
If you plan to store it for longer, portioning and freezing it is a good option.
It can be kept in the freezer for about 1 month.
To thaw, transfer it to the refrigerator the day before or gently microwave it.
After thawing, mix it well again to ensure the sauce is evenly absorbed for enhanced flavor.
Leftover Jinmichae-bokkeum can also be used as an ingredient for Gimbap (김밥) or added to rice balls for a unique taste.
While delicious served cold, warming it slightly in the microwave for 20-30 seconds will give you an even softer texture.
🥢 Who This Is For
This Jinmichae-bokkeum is an excellent choice for those looking for a hearty meal even amidst a busy daily life.
Its spicy and sweet flavor stimulates the appetite, making it possible to enjoy a whole bowl of rice just by topping it with this dish.
It's also great as a side dish for children's lunchboxes and a convenient option for camping or outdoor activities.
Dishes that pair well include mild soups like Miyeok-guk (미역국, seaweed soup) or Kongnamul-guk (콩나물국, soybean sprout soup), as well as soft dishes like Gyeran-jjim (계란찜, steamed egg custard), which will further enhance the flavor of the Jinmichae-bokkeum.
🔥 Nutrition Info
This Jinmichae-bokkeum is estimated to be around 300-350 calories per serving.
You would consume approximately 15-20g of protein, 20-25g of fat, and 15-20g of carbohydrates.
Jinmichae, made from squid, is high in protein and rich in essential amino acids, which can help with fatigue recovery.
It is also known to be rich in taurine, beneficial for blood circulation and liver health.
However, since the sauce contains sugars from gochujang (고추장) and rice syrup (ssalyeot), it is recommended for individuals with diabetes or those needing blood sugar management to adjust the amount of rice syrup or use alternative sweeteners like stevia.
Substituting brown rice oil with olive oil can increase the intake of unsaturated fatty acids.
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