Introduction: The Ultimate Korean Side Dish (Banchan)

If you love Korean food, you know that a meal isn't complete without an array of delicious side dishes, known as Banchan. Among the countless banchan recipes, Jinmichae Bokkeum (Stir-fried Dried Squid) holds a special place in everyone's heart. While the spicy gochujang version is popular, today we are making the Soy Sauce version.

This sweet, savory, and umami-packed side dish is completely non-spicy, making it perfect for kids and adults alike. It’s an amazing companion to a bowl of hot steamed rice and pairs exceptionally well with a cold beer. Best of all, it takes less than 15 minutes to make!

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The Two Secrets to Keeping It Soft

A common mistake when making this dish is that the squid turns rock-hard after being stored in the fridge. Here are the two secrets to keeping it perfectly soft and chewy:

1. The Mayonnaise Coating

Before cooking, we massage the dried squid with mayonnaise. The oils in the mayo coat the squid, locking in moisture and softening the tough fibers. It also adds a rich, creamy undertone to the flavor.

2. Adding Syrup Off the Heat

Oligosaccharide (or corn syrup) gives the dish a beautiful glossy finish and sweetness. However, if you cook it over direct heat, it will crystallize and turn the squid hard. The secret is to turn off the heat completely before stirring in the syrup.

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Basic Information

  • Prep & Cook Time: Under 15 minutes
  • Servings: 2 portions (as a side dish)
  • Difficulty: Beginner-friendly

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Ingredients

(Measurements are based on a standard tablespoon - 1T)

Main Ingredients

  • Dried Shredded Squid (Jinmichae): 150g
  • Mayonnaise: 1 T

Soy Sauce Marinade

  • Soy Sauce: 1.5 T
  • Oyster Sauce: 1 T (Adds deep umami)
  • Mirin (Cooking Wine): 2 T
  • Minced Garlic: 0.5 T
  • Sugar: 0.5 T

Finishing Touches

  • Oligosaccharide (or Rice/Corn Syrup): 1 T
  • Roasted Sesame Seeds: 0.3 T

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Step-by-Step Instructions

Step 1: Prep the Squid

Place the 150g of dried shredded squid in a mixing bowl. Using kitchen shears, cut them into bite-sized lengths (about 2 inches long) so they are easy to eat. Add 1 tablespoon of mayonnaise and use your hands to massage it thoroughly into the squid until evenly coated. Set aside.

Step 2: Mix the Sauce

In a small bowl, combine 1.5T soy sauce, 1T oyster sauce, 2T mirin, 0.5T minced garlic, and 0.5T sugar. Stir well until the sugar is mostly dissolved.

Step 3: Simmer the Sauce

Pour the sauce mixture into a wide frying pan. Turn the heat to LOW. Let the sauce gently simmer. Cooking on low heat prevents the soy sauce and sugar from burning while allowing the raw garlic flavor to mellow out.

Step 4: Add the Squid

Once the sauce is lightly bubbling, add the mayonnaise-coated dried squid into the pan. Use chopsticks or a spatula to toss the squid quickly so it absorbs the beautiful brown sauce.

Step 5: Stir-fry for 1 Minute

Keep the heat on low and stir-fry for only 1 minute. Cooking dried squid for too long will draw out its moisture and make it tough. A quick toss is all it needs!

Step 6: Add Syrup OFF the Heat (Crucial Step!)

Turn off the stove. While the pan is still warm, drizzle 1 tablespoon of oligosaccharide (or syrup) over the squid. Toss well using the residual heat. This gives the dish its signature glossy look and perfect sweetness without making it hard.

Step 7: Garnish and Serve

Sprinkle 0.3 tablespoons of roasted sesame seeds over the top and give it one final mix. Your sweet and savory Jinmichae Bokkeum is ready!

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Storage Tips

  • Let the dish cool completely to room temperature before transferring it to an airtight container.
  • Store it in the refrigerator. Thanks to the mayo and the off-heat syrup trick, it will stay perfectly soft for over a week!
  • Pro Tip: Try chopping up leftovers and mixing them into rice with a little sesame oil and crushed seaweed to make delicious rice balls (Jumeokbap)!