This Man's Cook's Jinmichae Bokkeum
A side dish seasoned with rice wine and syrup instead of mayonnaise, keeping the jinmichae tender and moist even after time has passed, enhanced with gochujang oil for rich flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Even without mayonnaise, marinating jinmichae in syrup and rice wine keeps it moist and prevents it from becoming tough when heated.
- Gochujang and soy sauce can easily burn, so it’s safer to turn off the heat temporarily when mixing ingredients.
- If gochujang oil is unavailable, substitute with vegetable oil, but using gochujang oil preserves the dish’s signature spicy and clean flavor.
Recommended for
- Those who want to make moist jinmichae bokkeum that stays tender even after refrigeration.
- People looking for a hearty, long-lasting side dish perfect for bento boxes.
- Individuals who prefer a chewy, spicy-sweet flavor without the greasiness of mayonnaise.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Okjubu's Gourmet Jinmichae Bokkeum
- Aha Bujang's Jinmichae Bokkeum
- Baek Jong-won's Jinmichae Bokkeum
- Kim Dae-seok's Dried Shredded Squid Bokkeum
- This Man's Cook's Dried Shrimp Jinmi-chae Stir-fry
- Kim Ho-yoon's Jinmichaebokkeum
- Jung Ho-young's Soy Sauce Gimbap Stir-Fry
- Ok Joo-bu's Spoonable Soy Sauce Stir-fried Shredded Dried Pollock
- Kim Dae-seok's Perilla Seed and Peperoncini Stir-Fry
- This Man's Cook Soy Sauce Jjimijae Bokkeum
