Nanohana and Squid with Gochujang. Daniel shows you to make grilled squid at home with a delicious spicy and tangy gochujang sauce. Most people think of calamari when they think of squid dishes. In Korea, we like to eat it simply boiled with cho-gochujang sauce or pan-fried in a tangy gochujang sauce!
So today, I wanted to show you how to pan-fry it and eat it with a delicious tangy gochujang sauce. The sauce is spicy so you will need to it with a bowl of hot rice. Transfer it in an air-tight container and keep in the refrigerator You could. You can cook Nanohana and Squid with Gochujang using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Nanohana and Squid with Gochujang
- Prepare 1 bunch of Nanohana.
- You need 1/2 of Squid (torso).
- Prepare of Gochujang sauce (easy to make amount).
- It’s 1 tbsp of ☆Japanese leek (finely chopped).
- Prepare 1/2 tsp of ☆Garlic (grated).
- You need 4 tsp of ☆Soy sauce.
- It’s 1 tbsp of ☆Gochujang.
- It’s 2 tsp of ☆Rice vinegar.
- Prepare 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.
- You need 1/2 of to 1 tablespoon ☆Sesame oil.
It's a thick, sticky condiment Think of gochujang as similar to miso paste — a little goes a long way, but it's also very versatile. Gochujang can be used in marinades for meat. Corn syrup, dried shredded pollock, garlic, hot pepper paste, olive oil, rice syrup, sesame oil, sesame seeds, vegetable oil. We love gochujang for its sweet heat on everything from chicken to 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..
Gochujang is a staple in Korean cooking and one of our favorite condiments to have on hand. It's the bright red paste found in everything from bibimbap to dukbokki. No wonder everything tastes better with gochujang! Gochujang is commonly used in Korean spicy marinades, as used in such dishes as spicy grilled The sugar or honey in the recipe helps balance out the saltiness of the gochujang, and also helps caramelize the shrimp faster. The juicy crisp taste of fresh cucumbers are perfect match with our Gochujang sauces.