Korean Spicy Gochujang Dried Squid Stir-Fry
Jinmichae - shredded dried squid - is a Korean pantry staple prized for its chewy texture and umami that intensifies the longer you chew. This preparation coats the strands in a gochujang glaze, making it one of the most widely kept banchan in Korean refrigerators. Briefly soaking the dried squid in water before squeezing softens the tough fibers and opens them to absorb the sauce. The sauce - gochujang, gochugaru, rice syrup, soy sauce, and garlic - is stir-fried first over low heat to mellow the raw chili edge, then the squid is tossed through quickly. Sesame oil and seeds finish the dish off heat, producing a sweet-spicy coated snack that keeps well for days.
Adjust Servings
Instructions
- 1
If long, cut squid strands in half; if too dry, moisten with 2 tbsp water for 1 minute.
- 2
Mix gochujang, gochugaru, soy sauce, syrup, and garlic to make sauce.
- 3
Heat oil and cook the sauce over low heat for 30 seconds.
- 4
Add dried squid and stir-fry quickly for 2 minutes to coat evenly.
- 5
Turn off heat, stir in mayonnaise for softness, and finish with sesame seeds.
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Nutrition (per serving)
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