Jinmi-chae (Korean seasoned seaweed snacks) in soy sauce glaze.
Jangjorim (Soy-braised) PrincipleIngredients
- Jinmichae snack, 200g.
- 1 cup of milk (for processing).
- 200ml of water (for pre-treatment).
- 4 tablespoons of soy sauce.
- 1 tablespoon of sugar.
- 3 tablespoons of "matsul" (Korean rice wine).
- 4 tablespoons of honey (or 3 tablespoons of corn syrup).
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Soak the Jinmichae snacks in milk and water to soften them. (Mentioned at the beginning of the subtitles).
In a pan, combine 4 tablespoons of soy sauce, 1 tablespoon of sugar, and 3 tablespoons of mirin (sweet cooking rice wine), and mix well.
Once the sauce starts to bubble vigorously, add the prepared dried squid strips.
Adjust the heat to medium and simmer, flipping the food over periodically to ensure even distribution of the seasoning.
Reduce the heat and simmer until the sauce has thickened and no longer sticks to the bottom of the pan, then immediately turn off the heat.
With the heat turned off, add 4 tablespoons of honey (or 3 tablespoons of corn syrup) and stir well using the residual heat.
Add 1 tablespoon of sesame oil and 1 tablespoon of black sesame seeds and mix well.