How to prepare and blanch cuttlefish
The cuttlefish looked fresh, so I made Sukhoe with a simple side dish for the groom. It's a delicacy to blanch the soft and chewy texture as it is and dip it in red pepper paste. The ingredients themselves have a clean taste of the sea, so it's different from regular squid
2 serving
Within 10 minutes
반이짝이
Ingredients
  • a cuttlefish
    2ea
  • Salt
    1t
  • ginger liquor
    1T
  • Red pepper paste
    little
Video
Cooking Steps
STEP 1/6
Use scissors or a knife to separate the upper body of the eye toward the side so that the ink does not burst. I can see ink and intestines inside. Remove this part.
STEP 2/6
Pull the skin off and remove the eyes and mouth from the leg.
STEP 3/6
Pour water into a pot and when it boils, add 1 tablespoon of ginger and 1 teaspoon of salt.
STEP 4/6
Blanch Gapojing in boiling water.
STEP 5/6
When it's cooked, take it out and cut it into bite-size pieces.
STEP 6/6
It's good if you boil it and cut it, it's good if you eat it cold, and the taste of the sea is really good
If you rinse the blanched cuttlefish in water, it will taste lighter, so you can cool it down and cut it.
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