Radish is elastic when you use it with the skin, so it's not soft and delicious. Remove only the blemishes from the skin and wash them thoroughly. Do not cut radishes in a circle, but cut them into sections so that the fiber does not break.

Even when cutting, cut and place in a bowl so that the fiber doesn't break.

Spread the legs of the squid, sprinkle with thick salt, and rub with your hands. Then the salt's frictional force easily removes the abrasions. Rinse the cleanly washed squid in salt water and vinegar water to make the flesh more elastic with the sterilizing effect. Rinse each of them in a mixture of 1 tablespoon of coarse salt and 1 tablespoon of vinegar.

Cut all the trimmed squid. Cut the squid legs in half and cut them one by one.

If you tap it with a knife, it cooks evenly.

Make cuts on the squid's body

Cut it into appropriate sizes.

Put the radish in the pan and add 1 teaspoon of chopped ginger.

Add 1 tablespoon of perilla oil and stir-fry the radish. Moisture will come out of the radish, so you can add a tablespoon of perilla oil

After stir-frying the radish, stir-fry 2 tablespoons of minced garlic, 3 tablespoons of red pepper powder, 1 tablespoon of dark soy sauce, and 1 tablespoon of red pepper paste.

When you stir-fry it, the moisture doesn't come out of the radish, and stir-fry the radish over high heat for about 3 minutes and 30 seconds. Each household is slightly different depending on the firepower, so stir-fry it so that it does not burn.

When the radish leaves a little moisture, add squid and stir-fry it together.

Add 3 tablespoons of grain of rice and stir-fry over high heat. If you add rice grain syrup rather than starch syrup, it's not sweet, but it's soft and glossy, so it's more delicious. Don't stir-fry the squid too much. Just stir-fry it until it's slightly cooked.

Add 1 teaspoon of salt, a little bit of sesame oil, and 1 tablespoon of sesame powder and mix well.

If you like spicy taste, chop 1 Cheongyang red pepper and add chopped chives. If you mix it well, stir-fried radish and squid is done

It has more rich flavor with radish, and the texture is better.

It's more delicious if you wrap it in lettuce wrap, and it's good as a side dish for rice, and as a side dish for alcohol. And the leftover was fried with squid fried rice, so it was more delicious. ^^

I've made stir-fried squid with glass noodles, but it's my first time making stir-fried squid with radish. It's a unique and delicious stir-fried squid, and since there's radish, it's perfect to mix with rice. It's also good for serving guests! Make it delicious and eat it :)