Nanohana and Squid with Gochujang. I took the nanohana recipe I learned there and added squid and a little gochujang sauce to come up with my own variation. You might think that gochujang sauce is. I took the nanohana recipe I learned there and added squid and a little gochujang sauce to come up with my own variation.
Nutrition of Squid: I found a great excerpt about nutrition of squid in Korea Foundation's post on stir-fried squid rice. There's also a recipe in the post that seems a bit unnecessarily complicated to me but anyway, here's the quote: "In addition, as compared to other fish and shellfish, squid contains two to three times more taurine, which helps to. Top with half of a soft-boiled (or soft-poached) egg. You can have Nanohana and Squid with Gochujang using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Nanohana and Squid with Gochujang
- You need 1 bunch of Nanohana.
- Prepare 1/2 of Squid (torso).
- It’s of Gochujang sauce (easy to make amount).
- Prepare 1 tbsp of ☆Japanese leek (finely chopped).
- It’s 1/2 tsp of ☆Garlic (grated).
- It’s 4 tsp of ☆Soy sauce.
- Prepare 1 tbsp of ☆Gochujang.
- You need 2 tsp of ☆Rice vinegar.
- It’s 1 tbsp of ☆Lemon juice.
- You need 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.
Then pour a small amount of the gochujang sauce, and sprinkle the mayonnaise in thin lines. Ojingeo is squid, and bokkeum refers to the dishes that are stir-fried. Koreans love squid, and this spicy dish is highly popular at home and restaurants. For this dish, the squid is cut into bite-sized pieces and stir-fried in a slightly sweet gochujang (Korean red chili pepper paste) based sauce along with some vegetables.
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..
And I guess it is called by both names because this spicy dried squid recipe includes both cooking methods – it is first tossed in gochujang sauce (muchim) and then quickly pan-fried (bokkeum). Ojingeochae (오징어채) literally means 'julienned squid' but it somehow always refers to dried squid that is seasoned and cut into thin strips. The squid will lose its flavor if submerged in water too long. Steaming the squid briefly works well too. For the seasoning, I first make chili oil by mixing gochugaru (Korean red chili pepper flakes) with heated oil.