류수영 오징어회무침 레시피We will reveal the secret to boiling frozen squid until it is chewy and moist, as well as the golden recipe for the seasoning sauce.
Now, let’s start making Pyeonsto-rang’s squid sashimi salad.
Preparation 2 frozen squid, 1/2 radish, 1 bunch of water parsley, noodles, sesame seeds
5 tbsp vinegar, 2 tbsp sugar, 3 pinches seasoned salt
4 tbsp red pepper powder, 4 tbsp sugar, 4 tbsp sesame oil, 3 tbsp brewed soy sauce, 3 tbsp vinegar, 2 tbsp red pepper paste, 2 tbsp pickled radish, 1 tbsp anchovy sauce, 1 tbsp ketchup
1. Mix the sliced radish with 5 tbsp vinegar, 2 tbsp sugar, and 3 pinches seasoned salt in a container and marinate in the refrigerator for 30 minutes to make pickled radish.
2. Cut the first stem of water parsley into 3~4cm lengths and prepare.
※ Cut to the same length as the trimmed squid.
3. Wash the frozen squid in water, cut in half, and cut into 0.5cm thicknesses.
1. Boil a cup of water in a frying pan, add the trimmed squid, mix, cover, and blanch for 1 minute.
2. Rinse the blanched squid in cold water.
3. Mix 4 tablespoons of red pepper powder, 4 tablespoons of sugar, 4 tablespoons of sesame oil, 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 tablespoons of gochujang, 2 tablespoons of pickled radish, 1 tablespoon of anchovy sauce, and 1 tablespoon of ketchup in a container to make the seasoning sauce for the raw fish salad.
4. Add boiled squid, trimmed water parsley, pickled radish, 2 tablespoons of sesame seeds, and 7 tablespoons of seasoning sauce to the bowl and mix.
5. Place the raw fish salad on a large plate and sprinkle with sesame seeds to complete Ryu Su-young’s squid salad.
※ It tastes even better when eaten with noodles or rice.
So far, we have made Ryu Su-young’s sweet and sour raw fish salad at Pyeonsto-rang.
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