This elegant dish hinges on precise, short cooking times, resulting in tender squid and vibrantly textured greens. Pair it with vinegared gochujang for dipping - a unique and delicious treat!
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Ingredients
1 medium size fresh squid
1~2 cloves garlic
100g scallion or minari
1/2 tablespoon kosher salt, used for blanching the squid
sauce
1.5 tablespoons rice vinegar or white vinegar
1 tablespoon sugar
2 tablespoons gochujang
Instructions
1. Finely mince the garlic. In a small bowl, combine rice vinegar, sugar, gochujang, and minced garlic. Mix well. Put it aside.
2. Take off the leaves from minari(use the stems only)..
3. Add salt to pot of water and bring it to a boil.
4. Gently insert the finger inside the squid body. Break this string with fingers. Remove the squid bones, then grab the squid legs and gentle pull. Cut the squid legs using scissors or a knife.
5. Place the scallion in a boiling hot water. Put in hot water from the root part. Hold them for about 30 seconds and then place the whole scallion to water. Blanch until the root parts are tender, for about 40 seconds. Then quickly dump the scallion in cold. Then add the squid to the pot and cook until it turns opaque, for about 1 minute.
* Blanch the minari in same way.
6.Squeeze out the excess water from the scallion and place on the plate. Take off the fin of the squid and then slice the squid into half an inch thick rings.
8. Twist the green onion around the squid like a belt, and tie a knot to keep it from coming undone.
∙ serve cold or in room temperature with the gochujang sauce
More information
WebSite : www.ongofood.com
Instagram : instagram.com/ongofoodkorea
#minari #squid #korean side dish #korean appetizer
Негізгі бет Тәжірибелік нұсқаулар және стиль Squid Minari Gang-hoe, Minari Bundles with Squid, 오징어미나리 강회
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