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Side dishes · Korean home cooking

Gochujang jinmichae — spicy shredded squid

A familiar Korean lunchbox side dish: tender dried squid strands in a glossy sweet-spicy red glaze. Mix the squid into the sauce off the heat so it stays easy to chew.

15 min4 servings6 steps
Gochujang jinmichae — spicy shredded squid

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Use half of a 200 g pack of ready-to-eat pale dried squid strands, not raw squid, salted fermented squid or fish noodles. This is the defining ingredient.

  • Substitute available

    If Mayonnaise is unavailable

    Use instead
    Neutral cooking oil
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Toss the softened squid with 1 small teaspoon oil instead of mayonnaise. The result is less creamy but still helps separate the strands.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the same spoon quantity of regular-strength tamari. Saltiness varies, so taste before adding any extra seasoning. Check the label if avoiding wheat.

  • Substitute available

    If Rice syrup is unavailable

    Use instead
    Honey
    Substitute quantity
    1 ½ level eating spoonsReference quantity: about 30 g

    Use 1½ level eating spoons honey in the glaze. It browns quickly, so use low heat and stop when small bubbles appear. Honey is not suitable for infants.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Substitute available

    If Minced garlic is unavailable

    Use instead
    Garlic powder
    Substitute quantity
    ¼ small teaspoonReference quantity: about 0.5 g

    Use plain garlic powder at the garlic step. Do not use garlic salt; it changes the salt level.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Omit the sesame seeds at the final garnish if unavailable or avoiding sesame. No other quantity changes are needed.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Prepare the correct squid. Use half of a 200 g pack of ready-to-eat dried shredded squid. Loosen the pale strands and cut them into about 5 cm lengths. Remove any unusually hard pieces. This method is for snack-style dried shredded squid, not raw squid or salted fermented squid.

    Prepare the correct squid. Use half of a 200 g pack of ready-to-eat dried shredded squid. Loosen the pale strands and cut them into about 5 cm lengths. Remove any unusually hard pieces. This method is for snack-style dried shredded squid, not raw squid or salted fermented squid.

  2. Step 2

    Step 2: Briefly soften. If the squid is hard, dip in lukewarm water for 30 seconds, drain immediately, squeeze gently and blot dry. Skip the dip if already soft. Excess water will dilute the chili sauce, while long soaking removes the squid flavor.

    Briefly soften. If the squid is hard, dip in lukewarm water for 30 seconds, drain immediately, squeeze gently and blot dry. Skip the dip if already soft. Excess water will dilute the chili sauce, while long soaking removes the squid flavor.

  3. Step 3

    Step 3: Add the softening coat. Toss the dry strands with 1 level eating spoon mayonnaise in a bowl. Leave for 3 minutes. If avoiding mayonnaise, use the stated 1 small teaspoon neutral oil alternative. Keep the strands loose rather than pressing them together.

    Add the softening coat. Toss the dry strands with 1 level eating spoon mayonnaise in a bowl. Leave for 3 minutes. If avoiding mayonnaise, use the stated 1 small teaspoon neutral oil alternative. Keep the strands loose rather than pressing them together.

  4. Step 4

    Step 4: Warm the red sauce gently. In a cool nonstick pan, stir 1 level eating spoon gochujang, 1 small teaspoon chili flakes, 1 level eating spoon soy sauce, 2 level eating spoons rice syrup, 2 level eating spoons water and 1 small teaspoon minced garlic. Heat on low for 1–2 minutes, stirring, until small bubbles appear. Do not let the paste scorch.

    Warm the red sauce gently. In a cool nonstick pan, stir 1 level eating spoon gochujang, 1 small teaspoon chili flakes, 1 level eating spoon soy sauce, 2 level eating spoons rice syrup, 2 level eating spoons water and 1 small teaspoon minced garlic. Heat on low for 1–2 minutes, stirring, until small bubbles appear. Do not let the paste scorch.

  5. Step 5

    Step 5: Toss off the heat. Turn off the burner and move the pan away from the heat. Add the prepared squid and fold with tongs for 1 minute until every strand is coated red. Do not keep frying: ready-to-eat squid can quickly become rubbery.

    Toss off the heat. Turn off the burner and move the pan away from the heat. Add the prepared squid and fold with tongs for 1 minute until every strand is coated red. Do not keep frying: ready-to-eat squid can quickly become rubbery.

  6. Step 6

    Step 6: Finish with sesame. Fold in 1 small teaspoon sesame oil and the optional 1 small teaspoon sesame seeds. Spread on a clean plate to cool, then refrigerate promptly in a clean container. Serve small portions with rice. Use clean utensils each time; do not return leftovers from the table to the storage container.

    Finish with sesame. Fold in 1 small teaspoon sesame oil and the optional 1 small teaspoon sesame seeds. Spread on a clean plate to cool, then refrigerate promptly in a clean container. Serve small portions with rice. Use clean utensils each time; do not return leftovers from the table to the storage container.

03 / Enjoy your meal

Finished dish

Finished dish: Gochujang jinmichae — spicy shredded squid
Gochujang jinmichae — spicy shredded squid
Helpful tips

A level eating spoon here is about 15 ml, a small teaspoon about 5 ml, and a small paper cup about 180 ml. Use the same spoon and cup throughout; household sizes and ingredient weights vary. The packet should say ready-to-eat dried shredded squid. Hard raw dried whole squid needs different preparation. Do not boil this snack squid for a long time: prolonged heat makes it tough. Refrigerate the finished side dish in a clean container within 2 hours and use within 4 days. It contains squid and sesame; mayonnaise often contains egg, and soy sauce or chili paste can contain wheat and soy. Cut strands short for anyone who has difficulty chewing. For a non-spicy version, use the separate soy jinmichae recipe rather than simply removing the main chili paste from this sauce.

Enjoy every bite

How to enjoy it

Take a small amount with rice to keep the spicy glaze from dominating. Alternate the chewy strips with soft egg.

Serve it with