Seasoned Dried Squid (Jinmi-chae) – Secret Recipe

Ingredients

• 200 g Dried Squid Strips (Jinmi-chae) (Do not wash; keep completely dry)
• 2 tbsp Tamari Soy Sauce (Gluten‑free soy sauce, adds salty depth)
• 2 tbsp Granulated Sugar (Balances salt and heat)
• 1 tbsp Gochugaru (Korean Chili Flakes) (Adjust to preferred spiciness)
• 2 tbsp Mirin (Lotte Mirin) (Korean cooking wine, adds mild sweetness)
• 2 tbsp Plum Extract (Maesil Cheong) (Provides subtle fruity acidity)
• 5 tbsp Gochujang (Korean Red Pepper Paste) (Approximately 50 g; gives umami and heat)
• 2 tbsp Corn Syrup (Malt Syrup) (Creates glossy finish)
• 1 tsp Sesame Oil (Optional, for aromatic finish)

Instructions

1. Prepare the Squid

   Place the 200 g of dried squid strips directly into a large mixing bowl. Do NOT rinse or soak them; any water will make the texture rubbery later.

   Time: PT2M

2. Combine Liquid Ingredients

   In the saucepan, add tamari soy sauce, mirin, plum extract, and corn syrup. Stir gently to blend.

   Time: PT1M

3. Add Dry Ingredients

   Add granulated sugar, gochugaru, and gochujang to the saucepan. Mix until the gochujang dissolves and the mixture is uniform.

   Time: PT1M

4. Heat the Sauce

   Place the saucepan over medium heat. Bring to a gentle boil, then reduce to low heat. Stir continuously for 5‑7 minutes until the sauce thickens, small bubbles form, and the surface becomes glossy.

   Time: PT7M

   Temperature: Medium heat

5. Cool Slightly

   Remove the saucepan from heat and let the sauce cool for about 2 minutes – it should be warm, not hot.

   Time: PT2M

6. Toss Squid with Sauce

   Pour the warm sauce over the dried squid in the mixing bowl. Using the spatula, toss quickly and evenly so every strip is coated.

   Time: PT2M

7. Rest for Flavor Absorption

   Let the coated squid sit for 5 minutes at room temperature. This allows the flavors to penetrate without making the texture tough.

   Time: PT5M

8. Package and Store

   Transfer the seasoned squid into vacuum‑seal bags or airtight containers. Refrigerate immediately.

   Time: PT2M

Nutrition Facts

Calories

90

Protein

8 g

Carbohydrates

12 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dried Squid Strips (Jinmi-chae): Dried cuttlefish strips
• Instead of Tamari Soy Sauce: Regular soy sauce
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Gochugaru (Korean Chili Flakes): Red pepper flakes
• Instead of Mirin (Lotte Mirin): Sake + 1 tsp sugar
• Instead of Plum Extract (Maesil Cheong): Plum jam diluted with water
• Instead of Gochujang (Korean Red Pepper Paste): Miso mixed with chili powder
• Instead of Corn Syrup (Malt Syrup): Honey, Maple syrup

Equipment Needed

• Large Mixing Bowl
• Saucepan (medium)
• Spatula or Wooden Spoon
• Measuring Spoons
• Vacuum Sealer or Airtight Containers (optional)

Critical Steps — Do Not Skip

• Do NOT wash the dried squid; water ruins texture.
• Add liquid ingredients before powders to avoid clumping.
• Do not overheat the sauce; keep it at a gentle boil.
• Mix squid while sauce is warm but not hot.

Chef Tips from the Video

• Use a wooden spatula to avoid scratching the saucepan.
• A glass mixing bowl lets you see the color change of the sauce.
• For extra shine, finish with a light drizzle of toasted sesame oil.

Troubleshooting

Storage

Refrigerator: 3‑5 days in airtight container

Freezer: Not recommended – texture becomes chewy

Room temperature: Up to 2 hours; otherwise refrigerate

Make-Ahead Tips

• The sauce can be prepared up to 2 days ahead and stored refrigerated; reheat gently before tossing.
• Seasoned squid stays crispest when mixed just before serving.