How to Make Korean-Style Squid at Home
This spicy, piquant Korean-style squid and vegetable appetizer is perfect for a holiday meal and will add variety to your everyday diet. Detailed step-by-step instructions with photos show you how to prepare this dish. The cooking process is not difficult and even a novice cook can make this snack.
For this recipe, choose medium-sized, pink squid with intact skin. Boil them in boiling water for no more than 1 minute. Also, choose hot spices and apple or wine vinegar.
The appetizer is made with traditional Korean vegetables—carrots and bell peppers. It can be served immediately after preparation, but it tastes even better the next day.
Ingredients:
- squid – 3 pieces;
- carrots – 30 grams;
- sweet pepper – 20 grams;
- garlic – 1 clove;
- vinegar – 1 tablespoon;
- soy sauce – 2 tablespoons;
- vegetable oil – 2 – 3 tablespoons;
- mustard seeds – 2 teaspoons;
- cayenne pepper – 0.5 teaspoon;
- cumin – 0.5 teaspoon;
- dried parsley – 1 teaspoon;
- allspice – 3 pieces;
- bay leaf – 1 piece;
- thyme – 0.5 teaspoon;
- carnation – 5 buds;
- leeks for serving.
How to cook Korean-style squid
Wash the squid, gut them, and drop them into boiling water one at a time. Cook for 30 seconds after boiling, then drop them into cold water. Rinse and remove the thin skin.
Cut the carcasses into thin half rings.
Peel the carrots and grate them using a Korean vegetable grater.
Cut the sweet pepper into strips.
Place the prepared ingredients in a mixing bowl.
Pour in the soy sauce.
Add vinegar. Stir the mixture.
Place chopped garlic, mustard, cayenne pepper and parsley in the center of the appetizer.
Fry the remaining spices in vegetable oil until a pleasant aroma appears.
Place a sieve in the center of the appetizer and pour in the hot, aromatic oil.
Stir the mixture. Place the appetizer on a serving plate.
Finely chop the leek and garnish the dish.
The appetizer is medium-salty, with a complex seafood flavor and the aroma of spices.
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