류수영 오징어회무침 레시피Hanisola’s Good Life
Ryu Su-young, a famous chef at Pyeonsto-rang, has revealed a recipe for perfectly reproducing Daegu’s specialty, marinated squid. Let’s take a look at the sweet and sour marinated squid recipe.
Frozen cleaned squid (1 large, 2 small), 1/2 radish (green part), 1/2 bunch of water parsley (stem part)
Pickled radish: 3 pinches of seasoned salt, 2T sugar
Seasoning sauce: Red pepper powder, sugar, sesame oil – 4T, brewed soy sauce, vinegar – 3T, gochujang (plenty) – 2T, ketchup, anchovy sauce – 1T + pickled radish vegetables 2T
1. Prepare the squid with fresh frozen squid that is inexpensive but has been cleaned. Use 2 small ones.
2. Remove the squid bones that remain.
Frozen squid will naturally thaw if you wash it in water, so there is no need to thaw it in advance.
3. Cut the skin into 0.5cm thick thin strips.
The squid slime makes it slippery, so be careful and use the knife gently~
Place the cut squid in a bowl.
Now it’s time to boil the squid.
4. Pour a shot glass of water into the frying pan.
Mr. Eo-nam tells us to use a little water because if you boil the squid in too much water, all the flavor will be lost.
5. When the water in the frying pan boils, put the cut squid in!
6. Close the lid tightly and boil the squid for 1 minute.
Open the lid after 1 minute and you will see the perfectly cooked squid.
7. Rinse the squid in cold water immediately to prevent it from being overcooked.
If you only use the water parsley stems and use the leaves to make water parsley pancakes, you’re a smart housekeeper!
8. Cut the water parsley stems to the same length as the squid.
This time, we need radish, which is even more delicious in the fall!
A tip from Mr. Eo-nam: Instead of just using raw radish, use pickled radish!
It’s even better to use the sweet-tasting green part of the radish.
9. Cut the radish into 0.5cm pieces, the same size as the squid, and mix with 3T of seasoned salt, 2T of sugar, and 5T of vinegar.
10. Put the well-mixed radish in the refrigerator and marinate for 30 minutes. (Refrigerate the blanched squid as well.)
-Making the seasoning sauce
It’s time to make the seasoning sauce for the squid salad! This time, let’s memorize the 4,3,2,1 recipe~
1. First, red pepper powder, sugar, sesame oil – 4T,
2. Soy sauce, vinegar – 3T,
3. Gochujang (plenty) – 2T
4. Ketchup, anchovy sauce – 1T (if unavailable, anchovy sauce or soy sauce can be substituted)
5. Lastly, add 2T of the secret ingredient, pickled radish.
A seasoning sauce with a deeper flavor by adding sweet and sour vegetables!
Note: To avoid getting the pickled radish juice, only drain the radish and add everything else.
6. Add 7T of seasoning sauce + 2T of sesame seeds.
Gently mix it and you’re done with the tempting red visual of squid sashimi salad~
When you put it on a plate, stack it high and fill it generously~
Squid sashimi salad completed for only 11,000 won!
Put it on top of 1,000 won perilla leaf pancake and enjoy~ The best combination!!
If you have any squid sashimi salad left, add some sesame oil and enjoy it as squid sashimi rice bowl for a delicacy~
Today, we looked at the squid sashimi salad recipe of Mr. Ryu Su-young, a famous chef at Pyeonsto Restaurant. We hope you enjoy the sweet and sour squid sashimi salad.
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