Jinmichae Gimbap

For the Jinmichae

1. Cut the dried shredded squid into shorter, manageable lengths using kitchen shears.

2. Place the squid in a fine mesh strainer, rinse briefly under cold running water, and drain well.

3. Transfer the squid to a bowl and gently loosen the strands with your hands.

4. Combine the gochujang, gochugaru, mayonnaise, agave nectar, soy sauce, and mirin in a pan off the heat, mixing until smooth.

5. Bring the sauce mixture to a gentle simmer over medium-low heat, stirring continuously, until heated through and slightly thickened, about 1–2 minutes.

6. Add 1 tsp of sesame seeds to the sauce and stir to combine, then turn off the heat and let the sauce cool slightly.

7. Add the prepared squid and 2 tsp sesame oil to the pan, tossing thoroughly until all the squid is evenly coated.

8. Sprinkle with additional sesame seeds to finish.

For the Gimbap

9. In a bowl, mix the warm cooked rice with 1 tsp sesame oil, 1 tsp sesame seeds, and a pinch of salt until evenly seasoned.

10. Lay a sheet of roasted seaweed flat on a cutting board, shiny side down.

11. Spread half of the seasoned rice evenly over the bottom two-thirds of the seaweed sheet.

12. Place a generous portion of the prepared spicy squid (jinmichae) across the center of the rice layer.

13. Roll the seaweed tightly from the bottom up to form a neat, tight log.

14. Slice the gimbap roll into bite-sized pieces using a sharp knife.