📝 About This Recipe
A beloved staple of Korean home cooking, Jinmichae-bokkeum is the ultimate 'banchan' that perfectly balances chewy, sweet, and fiery notes. This dish features tenderized dried squid strips coated in a glossy, gochujang-based glaze that becomes addictive with every bite. Whether tucked into a lunchbox or served alongside a steaming bowl of rice, its unique texture and bold umami profile represent the heart of Korean comfort food.
🥗 Ingredients
Main Ingredients
- 200 grams Dried Shredded Squid (white or roasted variety)
- 2 tablespoons Mayonnaise (Kewpie brand preferred for richness)
- 1 tablespoon Rice Wine (Mirin or Cheongju)
The Spicy Glaze
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy Sauce (Jin soy sauce or all-purpose)
- 2 tablespoons Rice Syrup (can substitute with corn syrup or honey)
- 1 tablespoon Sugar (granulated white sugar)
- 1 tablespoon Minced Garlic (freshly minced for best aroma)
- 2 tablespoons Water
- 1 tablespoon Cooking Oil (neutral oil like vegetable or grape seed)
Finishing Touches
- 1 tablespoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by inspecting the dried shredded squid. Use kitchen shears to cut the long strands into manageable 2-3 inch bite-sized pieces.
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2
Place the squid in a colander and give it a very quick rinse under cold water to remove excess salt and dust. Shake off all excess water immediately.
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3
In a medium mixing bowl, combine the squid with 1 tablespoon of rice wine. Let it sit for 5 minutes to soften and neutralize any 'fishy' scent.
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4
Add 2 tablespoons of mayonnaise to the squid. Massage it in with your hands until every strand is lightly coated. This is the secret step for keeping the squid soft even after refrigeration.
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5
In a small bowl, whisk together the gochujang, gochugaru, soy sauce, rice syrup, sugar, minced garlic, and water until smooth.
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6
Heat a large non-stick skillet or wok over medium-low heat and add the cooking oil.
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7
Pour the sauce mixture into the skillet. Stir constantly for 1-2 minutes until the sauce begins to bubble and thicken slightly. Do not let it burn.
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8
Once the sauce is bubbling, turn the heat to the lowest setting.
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9
Add the mayonnaise-coated squid to the skillet. Using tongs or a spatula, toss vigorously to ensure the sauce coats every strand evenly.
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10
Stir-fry for only 1-2 minutes. Overcooking the squid at this stage will make it tough and rubbery.
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11
Remove the skillet from the heat entirely.
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12
Drizzle the toasted sesame oil over the squid and give it one final toss for a glossy finish and nutty aroma.
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13
Sprinkle with toasted sesame seeds while the dish is still warm so they adhere to the glaze.
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14
Allow the dish to cool to room temperature before transferring to an airtight container.
💡 Chef's Tips
The mayonnaise coating is non-negotiable; it acts as a barrier that prevents the squid from drying out and becoming hard. If your squid feels exceptionally dry or stiff out of the bag, steam it for 2 minutes before starting the recipe. Always cook the sauce on low heat; the high sugar content in gochujang and syrup causes it to burn very quickly. For a spicier kick, add a finely chopped Cheongyang chili pepper during the sauce-simmering stage. This banchan keeps perfectly in the fridge for up to 2 weeks, making it a great meal-prep item.
🍽️ Serving Suggestions
Serve as part of a traditional Korean spread with hot multi-grain rice (japgokbap). Pairs excellently with a mild soup like Dried Pollock Soup (Bugaeo-guk) to balance the spice. Use it as a filling for 'Kimbap' (seaweed rice rolls) for an extra chewy and flavorful punch. It makes a fantastic 'Anju' (drinking snack) when paired with a cold Korean lager or Soju. Pack it in a lunchbox alongside stir-fried potatoes (Gamja-chae bokkeum) for a classic school-lunch nostalgia.