This is one of the most popular banchan (side dish) that most people like in Korea. It’s slightly spicy, sweet and salty. Surprisingly it tastes pretty different from the fresh squid. It has different flavor and umami. Just control the heat properly and quickly rinse the dried squid in water. It’s a simple recipe and delicious!
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Ingredients
150g jinmichae, dried-squid strips
1 stalk scallion
Sauce
1 tablespoon vegetable oil
1 tablespoon soy sauce
1. tablespoon gochugaru, Korean chili flakes
1.5 tablespoons gochujang
1 tablespoon brown sugar
1 teaspoon minced garlic
1 tablespoon mirim
Instructions.
1. Cut the dried squid strips into 2-inch pieces. Rinse them in lukewarm water. Squeeze out the excess water. Mince the garlic. Chop one stalk of scallion.
2. Combine the sauce ingredients in the pan. Then heat the pan over medium-low. Cook for about 3 minutes until it gets bubbling. Keep stirring.
3. Turn off the heat and cool it for a minutes. Add the squid strips into the pan, and thoroughly mix with the sauce. Heat the pan again into medium and stir-fry for about a minute. Turn off the heat. Sprinkle chopped scallion
4. Serve warm, room temperature or cold as a side dish.
- It can be refrigerated and consumed within 5 days.
More information
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