KOREAN PICKLED SQUID
This spicy Korean pickled squid (ojinguh jut) packs a lot of flavor, so it's the perfect accompaniment to a traditional Korean meal with rice and soup or stew.
Ingredients:
Ingredients:
2 med - large squid
2 Tbsp salt
4 Tbsp chili pepper paste (kochujang)
1 Tbsp chili pepper powder (kochukaru)
2 Tbsp minced garlic
3 Tbsp soju
2 tsp vinegar
2 Tbsp salt
4 Tbsp chili pepper paste (kochujang)
1 Tbsp chili pepper powder (kochukaru)
2 Tbsp minced garlic
3 Tbsp soju
2 tsp vinegar
Preparation:
Wash and rinse squid thoroughly, pulling off the skin.
Cut into thin strips, about 2 inches long.
In glass bowl, cover squid strips with salt.
Let stand for at least 40 minutes.
Drain and pat dry.
Cover and store in refrigerator overnight.
Combine all other ingredients for sauce.
In a saucepot, simmer sauce on the stove for 2 minutes.
Let the sauce cool.
Combine squid with the sauce mixture until well-coated.
Cover and store at room temperature for at least 12 hours.
Serve immediately or store squid in the refrigerator.
Cut into thin strips, about 2 inches long.
In glass bowl, cover squid strips with salt.
Let stand for at least 40 minutes.
Drain and pat dry.
Cover and store in refrigerator overnight.
Combine all other ingredients for sauce.
In a saucepot, simmer sauce on the stove for 2 minutes.
Let the sauce cool.
Combine squid with the sauce mixture until well-coated.
Cover and store at room temperature for at least 12 hours.
Serve immediately or store squid in the refrigerator.
No comments:
Post a Comment