Korean Butter Soy Stir-fried Dried Squid
Butter-soy jinmichae-bokkeum stir-fries dried shredded squid (jinmichae) in melted butter with soy sauce and oligosaccharide syrup, producing a side dish that is rich, salty-sweet, and distinctly different from the gochujang-dressed version. The butter's milk fat coats each strand, giving a smoother mouthfeel than oil-based preparations. Garlic goes into the melted butter first - just twenty seconds - followed by the soy-syrup mixture to build the glaze base, then the squid strands are added and tossed for no more than two to three minutes. Overcooking on high heat causes the squid proteins to contract and toughen, so quick handling is essential. Half a tablespoon of gochugaru adds gentle warmth and color without masking the butter flavor. This banchan is popular in children's lunchboxes and doubles as a snack alongside beer.
Adjust Servings
Instructions
- 1
Cut squid strands if too long; moisten with 1 tbsp water if very dry.
- 2
Melt butter in a pan and sauté garlic for 20 seconds.
- 3
Add soy sauce, syrup, and gochugaru, mixing on low heat.
- 4
Add squid and stir quickly for 2–3 minutes to coat.
- 5
Turn off heat and finish with sesame oil and sesame seeds.
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