Korean-style squid is prepared very simply, quickly and easily at home. Spices will add a special taste to the dish, thanks to which a dish with an oriental note will appear on your table.
As you know, squid, like most seafood, are rich in trace elements, all kinds of vitamins and amino acids. Squid are highly digestible by the body, and since they are rich in protein, they can be consumed during the diet.
Cooking squid in Korean
Ingredients:
- squids - 600 g;
- carrots - 2 pcs.;
- garlic - 3 cloves;
- vegetable oil - 2 tbsp. l.;
- water - 5 tbsp. l.;
- sesame seeds - 1 tbsp. l.;
- sweet paprika - 0.5 tsp;
- black pepper - 0.5 tsp;
- coriander - 0.5 tsp;
- vinegar (9%) - 2 tbsp. l.;
- sugar - 10 g.
Place the unpeeled and unfrozen squid in a large saucepan filled with boiling water, cook for about 3 minutes, and when the water boils completely, turn off the heat, drain the liquid and cover with cold water. Thanks to this manipulation, the skin on the squid will lag behind, and it will be easy to remove it with your hands.
Peel the squid and remove its insides, cut lengthwise into small pieces 0.5 - 1 centimeter wide. It is best to use unpeeled squid according to this recipe, which turn out to be much juicier and softer in taste.
Wash, peel and grate the carrots on a special grater designed for cooking Korean carrots. In a separate bowl, combine water, sugar, vinegar, place the squid for 10 minutes, then add pepper, coriander, salt, vegetable oil and crushed garlic. Mix the contents of the bowl well.
To shorten the cooking time for this salad, you can use store-bought Korean carrots. In this case, evaluate the acidity and the amount of spice in your carrots so that the salad doesn't turn out to be very spicy.
Now you can add sesame seeds and carrots, stir again and taste the dish. Adjust the required amount of pepper, salt and acid according to your personal preferences. Squids will quickly acquire the desired taste if you cover the bowl with a saucer. Then place the container in the refrigerator for about 1 hour. If you have time, Korean-style squid should be left in the refrigerator overnight.
This salad goes well to taste with rice, with which it should be served to the table.
