Cooking cuttlefish in Korean is distinguished by the use of chotkal. In other words, cuttlefish should be served salted.
It is necessary
- - 500 g cuttlefish;
- - 500 g of rice;
- - lettuce leaves;
- - salt;
- - pepper;
- - onion;
- - olive oil.
Instructions
Step 1
First, you need to salt the cuttlefish, that is, make chotkol. To do this, the cuttlefish carcass must be cleaned of entrails and limbs. Then cut into thin pieces and place in a container. Salt and pepper. Put the resulting mass in the refrigerator for a day.
Step 2
Next, let's create a special sauce for those who like spicy food. To do this, you need to cut and mix onions, pepper, salt. Mix the resulting sauce with the prepared cuttlefish.
Step 3
As a side dish, boiled rice is usually served with this dish. The dish is spread over lettuce leaves. Additionally, you can serve green peas, grated boiled eggs, chicken meat, fresh green onions with the dish. Sometimes chefs recommend decorating the cuttlefish with avocado slices. It all depends on your individual preferences.
Step 4
Finally, pour the olive oil over the dish. This will add bright notes to the taste.
