Hong Jinmichae Stir-fry.
Stir-fryingIngredients
- Hong Jinmichae, 250g.
- 0.5 teaspoon of sugar (for marinating).
- Add 2 tablespoons of mirin (for seasoning).
- 1 tablespoon of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 2 tablespoons of soy sauce.
- 2 tablespoons of plum syrup.
- 3 tablespoons of gochujang.
- 1 tablespoon of peanut butter.
- 2 tablespoons of honey.
- 3 tablespoons of water.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Cut the Hong Jinmichae into appropriately sized pieces using scissors.
Add 0.5 teaspoons of sugar and 2 teaspoons of mirin to the Jinmichae (Korean seasoned seaweed snacks), mix well, then place in a microwave for 1 minute. This will help remove any excess moisture and enhance the flavor.
In a pan, combine 1 tablespoon of gochugaru (Korean chili powder), 1 clove of minced garlic, 2 tablespoons of jin-ganjang (soy sauce), 2 tablespoons of maesilcheong (plum syrup), 3 tablespoons of gochujang (Korean chili paste), 1 tablespoon of peanut butter, 2 tablespoons of jocheong (rice syrup), and 3 tablespoons of water. Then, turn on the heat.
Once the sauce starts to simmer, reduce the heat to low, stir briefly, and then turn off the flame.
After letting the sauce cool for about 2 minutes, add the prepared seasoned dried squid strips and mix well.
Season with sesame oil and black sesame seeds before serving the Korean radish.