Name: Baek Jong-won's Jinmichae Bokkeum
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: squid strips 200g; gochujang 1/3 cup (66g); fine red pepper powder 1/4 cup (18g); sesame oil 3 tablespoons (24g); corn syrup 1/3 cup (60g); yellow sugar 1/4 cup (28g); water 1/6 cup (35g); mayonnaise 1/3 cup (50g); whole sesame seeds 3g

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

squid stripsgochujangfine red pepper powdersesame oilcorn syrupmayonnaisewhole sesame seeds

Tags 🏷️

quick and easy rice killer side dish

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

squid strips 200g
gochujang 1/3 cup (66g)
fine red pepper powder 1/4 cup (18g)
sesame oil 3 tablespoons (24g)
corn syrup 1/3 cup (60g)
yellow sugar 1/4 cup (28g)
water 1/6 cup (35g)
mayonnaise 1/3 cup (50g)
whole sesame seeds 3g

Recipe 🍳

Cut the squid strips into bite-sized pieces and place them in a mixing bowl. If store-bought squid is too tough, soak in water for about 5 minutes, then squeeze dry before using.
In a cold pan, add gochujang, fine red pepper powder, yellow sugar, corn syrup, and water according to the amounts listed. Mix well with a spoon or spatula.
Place the pan over low heat and stir slowly while allowing the sauce to come to a gentle boil, enhancing aroma and flavor.
As soon as the sauce begins to bubble, turn off the heat and let it sit on residual heat. Avoid overheating, as this can cause the sauce to harden.
Add the specified amount of mayonnaise to the prepared squid strips and mix by hand until evenly coated, creating a rich aroma and smooth texture.
Gradually pour the simmered sauce over the mayonnaise-coated squid strips, tossing gently to ensure even distribution. Do not add all the sauce at once—adjust based on color and preference.
Once the sauce is evenly distributed, drizzle with sesame oil and lightly mix to enhance the nutty fragrance.
Transfer the finished jinmichae bokkeum to a serving plate, mound neatly, and sprinkle whole sesame seeds evenly on top.

In a pan, combine gochujang, red pepper powder, sugar, corn syrup, and water. Simmer over low heat until the sauce comes to a boil, then remove from heat.
First toss the squid strips with mayonnaise, mixing by hand to soften the texture.
Gradually add the simmered sauce while tossing, then finish by adding sesame oil and whole sesame seeds.

Cooking tips 💡

Tossing the squid strips with mayonnaise first helps mellow the sharpness of the sauce and prevents them from drying out or becoming tough over time.
When boiling the sauce, avoid high heat—too much heat will evaporate moisture, causing the sauce to become sticky and overly thick. Use only low heat until the sugar dissolves.
Corn syrup and sugar work together to provide sweetness and shine. Adjust their ratio based on personal taste or available ingredients.
Save any leftover sauce instead of discarding it—add sesame oil when making fried rice cakes for a delicious, flavorful twist.

Baek Jong-won's Jinmichae Bokkeum

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Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒4 servings

Recipe 🍳

Cooking tips 💡

Shop ingredients on Coupang(Ad)

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Baek Jong-won's Jinmichae Bokkeum

🙋 Recommended for

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒4 servings

Recipe 🍳

Cooking tips 💡

Shop ingredients on Coupang(Ad)

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