Parboil squid sashimi for 5 minutes
Finally, I bought a living squid. I thought a lot about whether to buy this or not. I bought it in March last year and bought it because the year changed, so I ate squid in 10 months. I only bought one, but whose nose do I put this on? Should I soak it in a lot of vegetables? I was wondering what to do, and my partner said he wanted to taste the squid properly and asked me to blanch it with squid sashimi.
2 serving
Within 5 minutes
바겨사
Ingredients
  • Squid
  • Water
  • Red pepper paste
Cooking Steps
STEP 1/4
Remove the internal organs and wash them clean. You don't have to peel it, but it's too simple, so I peeled it to write even one more line of explanation. It works well if you hold it with kitchen towel or thick salt. But why do I use my hands??? Hahaha. I was going to use thick salt, but holding it with my hand and taking it off is so good Stretch it out
STEP 2/4
There is a sucker on the squid leg, so wash it clean by rubbing it with thick salt
STEP 3/4
Put the squid in boiling water, roll it for 5 minutes, and blanch it. The body of the Teccini squid looks big and round, right
STEP 4/4
Take out the ripe squid and cut the body into appropriate thicknesses. I cut the legs one at a time and cut the long legs in half. It's too easy to blanch raw squid, right? I need to make red chili-pepper paste with vinegar, but there was a new red chili-pepper paste that came when I ordered raw fish, so I just ate it
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