This Man's Cook's Jinmichae Muchim
A lifetime staple jinmichae that stays soft without mayonnaise, thanks to controlled heat and the right oligosaccharide blend, with roasted soybean flour enhancing its rich, savory depth.
Ingredients needed 4 servings
Recipe
Cooking tips
- Never heat molasses or oligosaccharide together with the sauce while on the stove—cooling first prevents crystallization and hardness upon cooling.
- Roasted soybean flour balances artificial sweetness and adds a subtle, rich aroma—highly recommended for best results.
- If store-bought jinmichae feels overly dry, add 3–4 tablespoons of water during mixing to restore moisture and softness.
Recommended for
- Those who’ve repeatedly failed with jinmichae stir-fry that turns rock-hard after refrigeration.
- People seeking a clean, savory, old-fashioned jinmichae muchim instead of the greasy taste of mayonnaise.
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