Korean Spicy Gochujang Dried Squid Stir-Fry
Quick answer
Jinmichae, shredded dried squid, is a Korean pantry staple valued for its chewy texture and the umami that builds and intensifies the longer you chew.
What makes this special
- Dried squid coated in gochujang pre-toasted on low heat, mayonnaise added off heat to keep each strand moist.
- Brief water soak softens the dried squid strips and boosts sauce absorption
- Gochujang sauce pre-toasted 30 seconds on low heat before squid is added
Key ingredients
Core cooking flow
- 1 Loosen 180 g dried shredded squid with your fingers and cut any long strands into 5 cm pieces.
- 2 In a bowl, combine 1.5 tablespoons gochujang, 1 teaspoon gochugaru, 1 tables...
- 3 Add 1 teaspoon cooking oil to a pan and warm it over low heat.
Jinmichae, shredded dried squid, is a Korean pantry staple valued for its chewy texture and the umami that builds and intensifies the longer you chew. This preparation coats the strands in a gochujang glaze, making it one of the most reliably present banchan in Korean households. Briefly soaking the dried squid in water before squeezing it dry softens the tough fibers and opens them to absorb the sauce more evenly. The sauce of gochujang, gochugaru, rice syrup, soy sauce, and garlic is stir-fried first over low heat to mellow the raw chili sharpness, then the squid is tossed through quickly over the same heat. Sesame oil and toasted sesame seeds are added off the heat, coating the strands in a sweet, spicy glaze that keeps well at room temperature for several days.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Loosen 180 g dried shredded squid with your fingers and cut any long strands into 5 cm pieces.
If the squid feels stiff, sprinkle 2 tablespoons water evenly over it and rest for 1 minute to soften the fibers.
- 2Season
In a bowl, combine 1.5 tablespoons gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 2 tablespoons oligosaccharide syrup, and 1 teaspoon minced garlic. Stir until the paste loosens and no thick lumps remain.
- 3Control
Add 1 teaspoon cooking oil to a pan and warm it over low heat.
Add the sauce and stir constantly for about 30 seconds, just until the raw garlic smell fades and the harsh chili edge softens.
- 4Season
Add the softened squid and raise the heat to medium-low.
Stir-fry briskly for 2 minutes, lifting from the bottom often so the sauce does not scorch, until the strands look evenly coated and glossy.
- 5Season
When the sauce thickens and the squid begins to gather into a sticky mound, turn off the heat.
Avoid cooking longer at this point, because the gochujang sauce can scorch and turn bitter quickly.
- 6Finish
With the heat off, add 1 tablespoon mayonnaise and toss for about 30 seconds so the strands stay moist instead of drying out.
When they look glossy, sprinkle 1 teaspoon sesame seeds over the top and serve after cooling slightly.
After the steps
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