Since the last post, ‘Visting Seoul’ , I had not been able to update new recipes for more than three weeks, sadly. But happy things to me are, I still see bloggers and visitors dropping by, or leaving me a comment, or subscribing to my RSS feed or stretching their patience for my slow response. Thank you for being with me, I was doing my domain registration transfer and there was a delay, a simple issue yet had kept me distracted. The problem is now behind me. Feeling like putting off a fire, I am glad to share my pictures and recipes here again than merely working on those back end stuff.
Let me first show you a pack of dried squid and a box of Korean chili paste, which are among the small gifts, most of which are edibles, I brought back for myself from my last visit to Seoul, also the main ingredients for preparing this dish. With some grated fresh garlic, I have them stir-fried into an appetizer, a spicy small eat.
This is an appetizing dish, but may I suggest that it is better not to be taken in great amount in one meal. The cooked dried squid will call for strong teeth to chew and require our stomachs to work hard. Take a small amount and eat slowly shall appeal to your appetite while not overworking your digesting system. Enjoy.
- Ingredients
- 2 dried squids, ~200g
- 4 tsp Korean chili paste
- 2 tsp grated garlic
- 1/2 tsp salt
- some white sesame, optional
- Seasonings
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp white wine
- 2 tbsp water
Method
1) Rinse the dried squids and soak them in 8 cups of cold water for 3 to 4 hours (or until they become soft).
2) Then tear off their skins, rinse off any remaining dirts. Pat dry, have them cut into about 1cm thick strips (they will shrink after cooked) and marinated by 1/2 tea spoon of salt.
3) Heat a pan with about one table spoon of oil over medium heat. As the oil gets heated, sauté the grated garlic until fragrant. Toss in squid slices and constantly stir them for about 3 minutes. Mix seasonings (except salt) and pour in, stir until done and sauce is thickened. Add salt to taste. Dish up, sprinkle white sesame for added flavor.
Serve hot or cold, I enjoy both.
I shall be happy to share with you more of my posts soon, to get immediate updates and new recipes from here, simply subscribe them via my RSS feeds
You Might also Like
Recipe Category: Appetizer and Snack . Korean . Seafood .
- 10 comments
- |
- |
I love Korean bean paste in almost anything. It tastes awesome. It must be very good with squid. Looks very simple and delicious. But I think the squid will still be quite tough or chewy, right? Thanks for sharing.
I never had dry squid, it looks yummy. Korean food is such a hit right now here in LA.
That’s a very flavourful appetizer! I bet they taste great with a large mug of cold beer.
Never tasted this before, fresh squid, yes. But the photo does look inviting.
Brilliant. dried squid! I love Korean spicy paste.
Dried Squid is yummy which we call juhi in Indonesian. I’m wondering if this dried squid tastes salty as the Indonesian version. With gochujang, ohh my my love itt yummy
@Mary, You are right, they are chewy, so it is advisable not to take too much in one meal.
@Anna, Let me then try that in L.A. one day … : )
@Angie, Yes, great small eat with drink.
@Cheah, Thanks.
@Penny, Thanks.
@Pepy, The one you see here is rather bland in taste, that is why I have it marinated with some salt before cooking. Ju-hi? Thanks for sharing.
OMG this is one of my favorite side dishes when it comes to Korean cuisine. I love the texture of dried squid and the korean chili paste is nice and sweet yet spicy. Thanks for sharing this one, I will definitely be making it when I make Korean food next.
where can I buy the Korean chili paste? Is it something I can find in a Super Market? If someone could let me know I would appreciate it.
Thanks,
Anthony
@Anthony, The chili paste you see here was bought from a supermarket in Seoul when I visited there. In Hong Kong, we may also find it in some larger supermarkets and in specialty stores selling Korean foods. Have luck finding it.