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Jinmichae bokkeum
Jinmichae bokkeum (진미채볶음): sweet-spicy glazed dried squid strips for dosirak
Jinmichae, shredded seasoned dried squid, is one of the most popular banchan in Korean lunchboxes: chewy, sweet and a little spicy, and it keeps for a week. Children across Korea find it in their dosirak and parents make a big tub on Sunday. The common mistake is glazing it over the heat, which turns the squid hard as wire; mix the strips into the warm sauce off the heat. Chef's tip: soak the squid briefly in water first and squeeze it out, so it stays tender even straight from the fridge.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp gochujang
- 2 tbsp rice syrup or corn syrup
- 1 tsp soy sauce
- 1 garlic cloveminced
- 1 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
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Method
0/4 doneStep 1: Soak 4 oz dried shredded squid (jinmichae) in cold water for 3 minutes, squeeze well and cut any long strands to 5 cm.
Step 2: In a frying pan, warm 1 tbsp vegetable oil over a low heat and stir in 2 tbsp gochujang, 2 tbsp rice syrup or corn syrup, 1 tsp soy sauce and 1 garlic clove. Bubble for 1 minute until glossy.
1 minStep 3: Take the pan off the heat, add the squid and toss until every strand is coated.
Step 4: Stir in 1 tsp toasted sesame oil and 1 tsp toasted sesame seeds. Cool and keep in a sealed tub in the fridge for up to a week.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 12 g
- Carbs
- 16 g
- Fat
- 4 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jinmichae bokkeum take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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