Jipbab
Illustration of Jinmichae Bokkeum (Stir-fried Dried Squid)

Stir-fries

Jinmichae Bokkeum (Stir-fried Dried Squid)

Squeeze the water out of the dried squid, toss it in a gochujang and mayonnaise sauce, then stir-fry over low heat so the sauce soaks in. Add the Korean leek and ground sesame seeds at the end.

Prep 5 min · Cook 10 min · Total 15 min · 2 servings (as a side dish) · Easy

한국어로 보기 (Korean version)

Steps

  1. 1

    If the dried squid is very salty, soak it in cold water for 1 minute, then squeeze out the water firmly. Thinly slice the leek.

    If you don't squeeze out enough water, the sauce turns runny.

  2. 2

    In a bowl, mix the gochujang, gochugaru, sugar, mayonnaise, soy sauce, and sesame oil to make the sauce.

  3. 3

    Add the sauce to the dried squid and toss until evenly coated.

  4. 4

    Stir-fry in a pan over low heat for 3 minutes so the sauce soaks in, then mix in the leek and ground sesame seeds and serve.

    If the heat is too high, the sauce burns and the squid turns hard.

Substitutions

Instead ofUseHow
mayonnaise1 Tbsp oligosaccharide syrupUse this when you want it simply sweet, without mayonnaise.
gochujang1 Tbsp chogochujang (vinegared chili paste)If using chogochujang, cut the sugar in half.

Storing leftovers

As it cools, the sauce sets and the squid firms up a little. Store in an airtight container in the refrigerator and eat within 5 days; eat it cold, or leave it at room temperature briefly and it softens again. To keep it longer, freeze in small portions, and if it's wet after thawing, warm it briefly in a pan over low heat.

Serve with

Rice, doenjang-guk (soybean paste soup), and gyeran-mari (rolled omelet). It's also served as a snack with beer.

Making more or less

For less sweetness, use only half the sugar.

Questions

How do I keep jinmichae bokkeum from being too salty?

Dried shredded squid varies in saltiness by brand, so stir-frying it as is can make it salty. Taste a strand, and if it's salty, soak it in cold water for just 1 minute and squeeze it well; soaking longer washes out the sweetness and savory flavor too, so don't go past 1 minute. You can also leave the soy sauce out of the sauce.