This Man's Cook's Jinmichae Gochujjim
An unusual gochujjim featuring tender jinmichae instead of dried anchovies, offering a chewy, spicy-sweet flavor that's both satisfying and unique.
Ingredients needed 3 servings
Recipe
Cooking tips
- Making small cuts at the ends of the gochujjim allows the marinade to penetrate inside and helps soften the spice more evenly.
- Soaking jinmichae in water and mirin before cooking removes the fishy smell completely and gives it a tender, delicate texture.
- When reducing moisture on high heat, avoid overcooking—leave a slight film of sauce at the bottom to keep the jinmichae moist even after cooling.
Recommended for
- Those seeking a chewy, flavorful gochujjim with a satisfying bite, as an alternative to dried anchovy dishes.
- People who prefer soft textures and are tired of side dishes that harden quickly after preparation.
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