Photograph of the finished Jinmichae bokkeum

Korea · Mực khô xé sợi xào tương Jinmichae

Jinmichae bokkeum

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shredded dried squid Shredded dried squid 600 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 140 g
  • Photograph of Honey Honey 100 ml
  • Photograph of Soy sauce Soy sauce 72 ml
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sesame oil Sesame oil 72 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Mayonnaise Mayonnaise 120 g

Method

  1. 1 Tear the dried squid into thin strips and steam for 3 minutes until the strips are soft and pliable.
  2. 2 Steaming the squid strips beforehand is mandatory; stir-frying them dry results in a dish that is tough like string and doesn't absorb the sauce well.
  3. 3 Mix the warm squid strips with mayonnaise and let it sit for 5 minutes to soften them further.
  4. 4 Simmer gochujang with honey, soy sauce, and minced garlic for 2 minutes until thickened.
  5. 5 Turn off the heat before mixing the squid strips into the sauce; cooking them over low heat will cause them to shrink and become firm.
  6. 6 Drizzle with sesame oil and sprinkle with toasted sesame seeds, then let cool to room temperature before serving.
Start cooking