Fast food preparation has always been a characteristic of Korean cuisine. After all, a short heat treatment allows you to preserve all the useful properties of the products. This recipe for Korean squid also captivates with its simplicity of preparation, only the salad must be infused in the refrigerator for a long time.
It is necessary
- For four servings:
- - 300 g squid;
- - 1 carrot;
- - 1 onion;
- - 4 tbsp. spoons of soy sauce;
- - 3 tbsp. tablespoons of vegetable oil;
- - red pepper, salt.
Instructions
Step 1
Defrost squid carcasses, if necessary - peel them from films, rinse.
Step 2
Bring 1.5 liters of water to a boil, dip the squid in boiling water, cook for no more than 2 minutes. As you cook the squid for longer, it will taste rubbery. Seafood cannot be cooked for a long time.
Step 3
Rinse the finished squid under cold water, cut into strips. Peel the carrots, also cut them into strips, salt them, leave for half an hour, then squeeze out the juice that has separated out - there will be no need for excess liquid in the salad.
Step 4
Peel the onion, cut into half rings. Heat vegetable oil in a skillet, fry the onion over medium heat for no more than 10 minutes. Then chill the fried onions.
Step 5
Put all the salad ingredients in a deep saucepan, add pepper, salt, add soy sauce, stir.
Step 6
Put the Korean-style squid in the refrigerator overnight. Ideally, the salad should be infused for 12 hours.
