Side dishes · Korean home cooking

Soy jinmichae — sweet soy shredded squid

Name: Soy jinmichae — sweet soy shredded squid
Total time: 15 min
Yield: 4
Cuisine: Korean
Ingredients: Ready-to-eat dried shredded squid (jinmichae) — ½ of a 200 g pack (100 g); Mayonnaise — 1 level eating spoon (about 14 g); Soy sauce — 1 level eating spoon (15 ml); Rice syrup — 2 level eating spoons (about 40 g); Water — 2 level eating spoons (30 ml); Minced garlic — 1 small teaspoon (about 3 g); Toasted sesame oil — 1 small teaspoon (5 ml); Toasted sesame seeds — 1 small teaspoon (about 3 g)

Soft-chewy ready-to-eat squid strands in a gentle sweet soy glaze. Briefly soften, coat lightly and turn off the heat before tossing to keep the squid from becoming hard.

15 min4 servings6 steps

Soy jinmichae — sweet soy shredded squid

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

01 / Before you start

Ingredients

4 servings

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.

Ready-to-eat dried shredded squid (jinmichae)½ of a 200 g packOriginal quantity: 100 g
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.
Mayonnaise1 level eating spoonOriginal quantity: about 14 g
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.
Soy sauce1 level eating spoonOriginal quantity: 15 ml
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.
Rice syrup2 level eating spoonsOriginal quantity: about 40 g
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.
Water2 level eating spoonsOriginal quantity: 30 ml
Essential
Keep this ingredient: it provides the main structure or seasoning of this dish.
Minced garlic1 small teaspoonOriginal quantity: about 3 g
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.
Toasted sesame oil1 small teaspoonOriginal quantity: 5 ml
Essential
Keep this ingredient: it provides the main structure or seasoning of this dish.
Toasted sesame seeds1 small teaspoonOriginal quantity: about 3 g
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

Step 1

Check and shorten the squid. Take half of a 200 g pack of ready-to-eat dried shredded squid. Pull apart tangled strands and cut very long ones into 5 cm lengths with clean scissors. Remove any hard pieces. Do not use raw squid for this short recipe.
Step 1
Step 2

Soften only if needed. If the strands feel tough, dip them in lukewarm water for 30 seconds, then drain immediately and gently squeeze and blot dry. If already soft, skip the dip. Do not leave them soaking: they will lose flavor and become watery.
Step 2
Step 3

Coat lightly. Put the dry, softened squid in a bowl and toss with 1 level eating spoon mayonnaise until the strands are lightly coated. Leave for 3 minutes. If using the oil replacement, use 1 small teaspoon neutral oil instead.
Step 3
Step 4

Heat the soy glaze. In a cool nonstick pan, mix 1 level eating spoon soy sauce, 2 level eating spoons rice syrup, 2 level eating spoons water and 1 small teaspoon minced garlic. Set over low heat and stir for 1–2 minutes, until small bubbles appear and the garlic aroma mellows. Do not reduce it into thick sticky candy.
Step 4
Step 5

Turn off the heat and toss. Remove the pan from the burner. Add the coated squid and turn over with tongs for 1 minute so the thin glaze reaches every strand. The residual warmth is enough for ready-to-eat squid. Avoid frying it until dry or browned.
Step 5
Step 6

Finish and cool. Toss in 1 small teaspoon sesame oil and the optional 1 small teaspoon sesame seeds. Spread loosely on a clean plate to cool so the strands do not stick into one lump. Transfer to a clean container and refrigerate promptly. Serve a small portion beside rice, using clean chopsticks to take it from the container.
Step 6

03 / Enjoy your meal

Finished dish

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.