Main ingredients 🥩
jinmichaemayonnaisemirinsoy saucered pepper powdercorn syrupgochujangminced garlicsesame oil
Jung Ho-young's Moist and Delicious Jinmichae Salad
A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours
🙋 Recommended for
- ⭐ Those who have struggled with side dishes becoming dry and tough over time
- ⭐ Those seeking a jinmichae salad with a consistently moist and tender texture
Ingredients needed 🛒3 servings
- jinmichae 200g
- mayonnaise 1 tablespoon
- sesame oil 1 teaspoon
- sesame seeds 1 teaspoon
- [seasoning sauce] mirin 1 teaspoon, soy sauce 1 teaspoon, red pepper powder 1 teaspoon, sugar 1 teaspoon, corn syrup 2 teaspoons, gochujang 2 teaspoons, minced garlic 1 teaspoon
Recipe 🍳
- Soak jinmichae in lukewarm water for a short time to soften and remove saltiness, then drain thoroughly to remove all moisture.
- Cut the drained jinmichae into bite-sized pieces with scissors, then mix in 1 tablespoon of mayonnaise and toss gently to coat evenly.
- In a pan, combine mirin, soy sauce, red pepper powder, sugar, corn syrup, gochujang, and minced garlic. Mix well before turning on the heat.
- Place the pan over heat and simmer just until steam rises slightly and the garlic aroma spreads—do not boil hard—and then turn off the heat.
- Add the mayonnaise-coated jinmichae to the warm seasoning sauce, then stir in sesame oil and sesame seeds until well combined.
- Soak jinmichae in lukewarm water, drain completely, then toss with mayonnaise.
- Mix the required seasoning ingredients in a pan and lightly simmer over heat, then turn off the flame.
- Add jinmichae, sesame oil, and sesame seeds to the sauce and toss gently.
Cooking tips 💡
- Avoid directly stir-frying jinmichae over heat, as it will lose moisture and become tough. Instead, prepare the seasoning separately and toss the jinmichae in it to keep it moist and tender throughout.
- Coating jinmichae with mayonnaise prevents clumping and adds a rich, savory depth.
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