Nanohana and Squid with Gochujang. Daniel shows you to make grilled squid at home with a delicious spicy and tangy gochujang sauce. Most people think of calamari when they think of squid dishes. In Korea, we like to eat it simply boiled with cho-gochujang sauce or pan-fried in a tangy gochujang sauce!
The head and innards should easily slip Remove the skin from the flesh and the beak from the center of the tentacles.
However, Korean cooks commonly leave the squid skin on.
Korean Grilled Squid - a delicious way to eat squid.
You can cook Nanohana and Squid with Gochujang using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Nanohana and Squid with Gochujang
- You need 1 bunch of Nanohana.
- Prepare 1/2 of Squid (torso).
- Prepare of Gochujang sauce (easy to make amount).
- Prepare 1 tbsp of ☆Japanese leek (finely chopped).
- It's 1/2 tsp of ☆Garlic (grated).
- You need 4 tsp of ☆Soy sauce.
- You need 1 tbsp of ☆Gochujang.
- You need 2 tsp of ☆Rice vinegar.
- Prepare 1 tbsp of ☆Lemon juice.
- Prepare 2 tsp of plus ☆Raw cane sugar (or regular sugar).
- Prepare 1/2 tbsp of ☆Ground sesame seeds.
- It's 1/2 of to 1 tablespoon ☆Sesame oil.
Skip the frying process and grill the whole squid on your frying pan. So today, I wanted to show you how to pan-fry it and eat it with a delicious tangy gochujang sauce. The sauce is spicy so you will need to it with a bowl of hot rice. Traditionally, Gochujang is naturally fermented in earthen pots called Hangari or Onggi outdoors for about half a year until it's ready.
Nanohana and Squid with Gochujang instructions
- Make the gochujang sauce. Combine the ☆ ingredients in the listed order. You can store it in the refrigerator for a few days..
- Cut 5 mm off the stem ends of the nanohana. Soak in lukewarm water for a while then drain. This makes them firm and crisp even after they are boiled..
- Bring plenty of water to a boil in a pot and add salt. Quickly blanch the peeled squid in the boiling water first and take it out to strain out the water. When it has cooled down, cut into 5 mm thick, 3-4 cm long pieces..
- Boil the nanohana in the Step 3 boiling water. Put the stem ends in first, then push the rest in and boil quickly. Strain and refresh in cold water immediately. Squeeze out excess water..
- Cut the Step 4 nanohana into 4 cm long pieces. Slice the thick parts of the stems in half lengthwise..
- Put the Step 3 squid and Step 5 nanohana in a bowl. Add some of the Step 1 gochujang sauce..
- Transfer to serving plates and it's done. You can add some additional ground sesame seeds (not listed) on top if you like..
Gochujang is a true staple of Korean cuisine and I can understand why - it's super versatile. Place the coated squid in the hot oil, taking care as the oil could spatter. Remove the squid from the oil using a slotted spoon and place on a kitchen towel lined plate. Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment Think of gochujang as similar to miso paste — a little goes a long way, but it's also very versatile.