Jinmichae-bokkeum (Sweet-Spicy Dried Squid)

Ingredients

Equipment Needed

• •Kitchen scissors
• •Mixing bowl
• •Small nonstick skillet
• •Tongs or chopsticks

Instructions

1. 1

   Trim the squid

   Pull apart the jinmichae with your fingers and cut any long strands into 2 to 3 inch lengths. This is not decoration. Shorter strands coat evenly, fit on a spoonful of rice, and don't drag sauce across the lunchbox.

2. 2

   Soften first

   Put the squid in a bowl and toss it with the mayonnaise until every strand is lightly coated. Let it sit 5 minutes. The mayonnaise softens the dry fibers and protects them from the hot glaze, so the finished banchan stays chewy, not tough.

   If your squid is very dry, mist it with 1 tablespoon warm water before adding the mayonnaise. Don't soak it, or the seasoning washes out and the texture goes limp.
3. 3

   Cook the glaze

   In a small skillet, stir together the gochujang, rice syrup, mirim, water, soy sauce, gochugaru if using, and minced garlic. Set it over medium-low heat and cook 1 to 2 minutes, stirring, just until the glaze loosens, bubbles at the edges, and looks glossy. Cooking the sauce briefly takes the raw edge off the garlic and gochujang.

4. 4

   Turn off heat

   Turn the heat off completely before the squid goes in. This is the step people rush, and it is why their jinmichae turns stiff. The residual warmth is enough to coat the squid; direct heat keeps drying it.

5. 5

   Toss to coat

   Add the softened squid to the skillet and toss with tongs or chopsticks until every strand is red and glossy. Work gently but thoroughly, lifting from the bottom so the glaze does not sit in one clump. If the sauce feels too thick to spread, add 1 teaspoon warm water, no more.

6. 6

   Finish and cool

   Stir in the sesame oil and toasted sesame seeds off the heat. Taste one strand when it has cooled for a minute. It should be sweet-spicy and savory, still tasting clearly of dried squid. Let it cool before storing, because trapped warmth makes condensation and shortens its keeping life.

Chef Tips

• •Buy jinmichae that is pale cream to light beige, not gray or brittle, and smell it before you buy if the shop allows it. It should smell clean and ocean-salty, not stale or sharp.
• •Don't add more gochujang just because you want more color. Too much paste turns salty and heavy. For a redder dish, use the optional gochugaru instead, which gives color without burying the squid.
• •Rice syrup gives the familiar glossy banchan finish. Honey works in a pinch, but use 1 1/2 tablespoons instead of 2, because it tastes stronger and can take over.
• •This is one of the safe modern corners to cut: mayonnaise is not old, but it solves a real home-kitchen problem. The corner you cannot cut is turning off the heat before tossing.

Advance Preparation

• •Jinmichae-bokkeum is made for advance cooking. Store it in an airtight container in the refrigerator for up to 5 days, and let it sit at room temperature for 10 minutes before serving so the glaze loosens.
• •Do not freeze it. The glaze separates and the squid loses its pleasant chew.
• •For a lunchbox, pack it fully cooled and keep it beside rice, egg, or mild namul. A small amount carries the meal, which is why the seasoning must be balanced.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)