Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, nanohana and squid with gochujang. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Korean Grilled Squid - a delicious way to eat squid. 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.
Nanohana and Squid with Gochujang is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Nanohana and Squid with Gochujang is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have nanohana and squid with gochujang using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Nanohana and Squid with Gochujang:
- Take 1 bunch Nanohana
- Make ready 1/2 Squid (torso)
- Get Gochujang sauce (easy to make amount)
- Get 1 tbsp ☆Japanese leek (finely chopped)
- Make ready 1/2 tsp ☆Garlic (grated)
- Make ready 4 tsp ☆Soy sauce
- Make ready 1 tbsp ☆Gochujang
- Make ready 2 tsp ☆Rice vinegar
- Take 1 tbsp ☆Lemon juice
- Take 2 tsp plus ☆Raw cane sugar (or regular sugar)
- Get 1/2 tbsp ☆Ground sesame seeds
- Make ready 1/2 to 1 tablespoon ☆Sesame oil
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. 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.
Steps to make Nanohana and Squid with Gochujang:
- 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.
Home made Gochujang (Korean Chili Paste) is simply the best and making it is easier than you might think. In addition, I have also discovered that not all gochujang sold at stores are the same. Did you know that often a not-so-good gochujang has corn syrup, starch. Nanohana are the young shoots of the rapeseed plant, including its buds, leaves and stems. The stems are thick and green, and their leaves are Nanohana is botanically classified as Brassica rapa.
So that is going to wrap it up with this special food nanohana and squid with gochujang recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
