Korean squid

Category: Cold meals and snacks
Korean squid

Ingredients

squid 0.5KG
carrot 100 g
green onion 50-100 gr
vinegar essence 0.5 tbsp. l.
garlic 1 large tooth
ground paprika 0.5 tbsp. l.
soy sauce 2 tbsp. l.
ground chili pepper 0.5 tsp
sugar ), 5 tbsp. l.
salt taste
ground coriander large pinch
refined vegetable oil 4-5 st. l.

Cooking method

  • 1. We take the squid (I bought it in the freezer and already peeled).
  • 2. Boil 2 liters. water, salt to taste; and throw squid into boiling water.
  • 3. Exactly after 2, (maximum after 2.5), minutes we turn them into a colander or sieve, standing under running cold water and cool.
  • You don't need to keep the squid under water for a long time. The cooling process takes place almost instantly.
  • 4. Turn off the water and leave the squid in a colander to glass the water.
  • 5. Meanwhile, quickly rub raw carrots.
  • 6. Cut into thin strips (well, or whatever happens), green onion feathers and mix it with grated carrots.
  • 7. Pour in 0.5 tablespoon of vinegar essence and soy sauce and mix thoroughly.
  • Sprinkle the vegetable mixture with crushed garlic, ground paprika and chili. Add sugar, salt and ground coriander.
  • 8. Heat vegetable oil to a haze in a small bowl and fill it with sprinkling. And, then quickly - quickly mix everything with carrots and onions.
  • 9. Cut the squid into thin ribbons and mix with vegetables.
  • 10. As soon as everything is mixed - you can start the feast!

Note

If someone (like me, for example) likes it more spicy, you can increase the amount of ground chili. And, if your love for the spicy has taken on completely Homeric forms, I advise you to crumble a certain amount of live pepper into this matter.
I love it when squid in this dish, in some way, only coexists with spicy carrots. Therefore, I do not insist on them longer than I wrote in the recipe. But, if you, again, want the squid to be more spicy, then choose the time for the infusion of the appetizer at your discretion.
You can first make all the manipulations with carrots and onions, and only then start boiling our cephalopods.
And eat for good health!

mirtatvik
Irina, great recipe! Thank you!
Chuchundrus
Wow, what a pretty and delicious squid, I suspect that I have to cook.
Mikhasia, you great doaznilkina drove me to the stove
Mikhaska
mirtatvik, Tanya! To your health! It is also uncomplicated.
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Chuchik, dear friend! Your praise is a balm to the heart. Maybe squid will help you get excited!
Chuchundrus
we can and cheer up ...
already cheered up the brain earned, where to find them
NataliaVoronezh
Irinka, and I took it. I don't want to eat something heavy, but such squid are just right
Mikhaska
Chuchik! I used to take it in the market in the fish-frozen section. But, there they stand like a brand new Boeing. And, here in our wholesale market they began to sell in fish nooks, packaged in cardboard boxes of 1.5 kg. And the price is divine. Here, I buy 1 box every half a month and bastard.


Posted Saturday 16 Jul 2016 02:10 PM

Natalya Voronezh! Take it away Natasha! I just cracked from the heart!Korean squid And I remembered that I swore by our lofty Goure Korean cuisine to make a recipe. Here, I had to puff up.
lettohka ttt
Irochka thanks for the super-awesome recipe !!! : bravo: There is little left to do :-) for Colmar :-) :-) I take the recipe into service !!!
Mikhaska
lettohka ttt, take it, Natashik! Cooking - fear, how fast! AND eats instantly. That is a little offensive even.
lettohka ttt
Mikhaska,
Trishka
Mikhaska, Irishik what a wonderful recipe, kolmarchiki, and spicy mmmm!
Straight for my husband, well, for me kaneshna!
Pasiba, boom cook and!

Tell me, do colmar be boiled, or are they more raw?
I've always been tormented by how to cook them correctly, the Schaub is ready, but not rubber ...
Yes, but if I buy unpeeled, then what?
Mikhaska
Quote: Trishka
and the colmar are boiled, or are they more raw?
The squids are perfect! But, I'll tell you a secret: when I eat alone, I cook it, in general, at most 1.5 minutes. This is a dog!
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Quote: Trishka
if I buy unpeeled, what then?
Then cleanse, my soul. There is no other way.
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And ... I believed that you would appreciate Ksyushik!
Trishka
Quote: Mikhaska
.. I believed that you would appreciate
Well, you are straight ...

Significant if anything, boom to clean ...
Mikhaska
Quote: Trishka
boom clean
So it's not difficult there. Only boring.
Trishka
Quote: Mikhaska
Boring

Yes ...

But Fkusnota demands sacrifice
elvin
I love Korean cuisine, interesting salad. I really want to cook. Only here I do not quite understand
Quote: Mikhaska
6. Cut into thin strips (well, or whatever happens), green onion feathers and mix it with grated carrots. Sprinkle the vegetable mixture with crushed garlic, ground paprika and chili.

Quote: Mikhaska
8. Heat vegetable oil to a haze in a small bowl and fill it with sprinkling.
What sprinkling is meant? The one that we sprinkled with the vegetable mixture at the sixth point?
Mikhaska
Elvira! p.1 When it comes to slicing onions ... I cut it into long strips. And, putting them on top of each other and pressing with the fingers of one hand, with the other hand, as thin as possible, I cut. Almost on strings. But, this is not so important. You can cut it arbitrarily. It's just that I was taught that way.
item 2 Yes. You got everything right. I called all the seasonings by the general word "sprinkling".
Jeanne44
Irina, the ingredients indicate that the essence needs 0.5 tbsp. l., and in the recipe - 1 tbsp. l. Where is it right?
elvin
Irina, Thank you. To be honest, I didn't even pay attention to the method of slicing the onions. But it's good that you brought this to my attention. I'm talking about seasonings. So, pour paprika, chili, coriander with boiling oil, and only after that, combine this mixture with vegetable slices?
Mikhaska
Jeanne44, thank you for seeing the error! Right - 0.5 tbsp. l. Now I will correct the amount in the recipe. Thanks again!
Thanks to you, I found two more joints in the recipe. I fixed everything, Slavatibehosspeed!


Added Saturday 16 Jul 2016 04:35 PM

Quote: elvin
So, pour paprika, chili, coriander with boiling oil
Elvira! Aha! Just don't forget to add garlic, sugar and salt to this mixture!
Jeanne44
Quote: Mikhaska

Jeanne44, thank you for seeing the error! Right - 0.5 tbsp. l. Now I will correct the amount in the recipe. Thanks again!
Thanks to you, I found two more joints in the recipe.

Great! Irina, thank you for the recipe!
Loksa
I wonder how, the spicy lover is me! So increase the pepper and hold it longer!
Irina, thanks for the recipe, they haven't spoiled us for a long time! Gure-hello!
ang-kay
Irishka, valid squids. I am completely indifferent to them, but I would have tasted such handsome men. Thank you)
Mikhaska
Quote: Loksa
thanks for the recipe
Pozhabki, Oksanchik! And I haven't seen you for a long time.
A, Gura somewhere here it runs. Watching, no matter what is messed up in her diocese.
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Angela! It's not a pity for you! Come and sleep with my dear soul!
Chuchundrus
bad in my association with gura rhyme begs
Quote: Mikhaska
somewhere here is running around
not here, but there I run out of squid. Found Toko in the bank there are no others. Can I have some fusion?
Mikhaska
Quote: Chuchundrus
bad in my association with gura rhyme begs
Wrong associations for you, my sun! The word is Indian pachtishta. Otkul associations - what to take?
And in general, why are you asking me permission to use incomprehensible words? The very same in your recipes you tell people that imagination is the main element of such dishes! Or have you already forgotten?
Chuchundrus
well .... the words are like bae to maintain the image
Mikhaska
Quote: Chuchundrus
to maintain the image
Holy work. In, I'm dumb! I didn't understand your cunning move.
Olechka.s
How I love Korean salads Irishka, thanks for the recipe! But now I won't go looking for squids - it's dark I'll have to wait for the morning ... eh ...
Mikhaska
Olechka.s! Olya! Use it to your health! And, how much I love them!
Rituslya
Mikhaska, Ira, thanks for the recipe and recommendations. I don't know how to cook squid at all. All of them turn out to be the sole of the sole. Such that it is unlikely to chew, but here it is straightforward.
Thank you, Irochka! I will cook!
Mikhaska
Rituslik!
Quote: Rituslya
and here it is just simple
No need to say! Squids do not like to be mumbled for a long time. A couple of minutes of business, and they agree on everything.
Tricia
I am again behind the rest of the planet - everyone has tried it, they have piled up tasty squids, and I'm just looking for a fork!

Mikhaska, Irunchik, thanks for the recipe! Bookmark it!
Mikhaska
Tricia! Nastya! Take it away! I found a plug, or should I send it to the nearest steam locomotive?
Rusalca
Ltd! I love squid in any form! And I love spicy. Irochka, thanks for the recipe! I'll write it down!
Mikhaska
Annushka!Write it down!
Quote: Rusalca
I love squid in any form
I know what you mean!
Rusalca
Quote: Mikhaska
Annushka! Write it down!

Already! It remains to buy squid!
Mikhaska
Quote: Rusalca
It remains to buy squid!
Ahaaa! It's good that now it has become possible with us more and more often to see something decent in shops.
Kasanko
bookmark for now, and tomorrow for squid
Rusalca
Quote: Mikhaska
It's good that now it has become possible with us more and more often to see something decent in shops.

Yeah. But we still have to find a decent one. Boom look!
Mikhaska
Kasanko, take away - take away, of course!
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Annushka! We've got these:

Korean squid

Just wonderful. But, anyway, inside some you have to clean up slightly. But, it's not scary, right? Much better than cleaning them completely.
Rusalca
Irina, we do not have such. I buy the most common ones that need to be cleaned.
Mikhaska
Anyut! We don't have such in stores either. But, here they appeared on the grocery markets recently.
Rusalca
Thank you, Irish! I'll make a joke.
Kasanko
and we just do not have! from unpeeled by weight, to peeled and already cut into rings. but I have never bought or cooked squids, so I will choose the best price-quality ratio. and your salad is very tempting and detailed, for the first time you were encouraged to cook squid
Mikhaska
Kasanko, if you take rings, then boil them for no more than 1 - 1.5 minutes. Otherwise, you get tires for the car.

Sorry, I don't know your name.

Kasanko
Mikhaska, thanks a lot for the advice

I added Oksana to my profile

Mikhaska
Quote: Kasanko
added to profile
Malasa! Keep five! And - it was hiding, panimash!
Chuchundrus
Mihasik I made them
True, squid from mnu banoshnye others in our area netti well, we could not look well.
It turned out very tasty and I will feed the little pepper for a little chichas.
Here is material evidence of my hard work
Korean squid
Mikhaska
Chuchiya! Hard work is simply amazing!Korean squid There is nothing to say about photo beauty, because everything has been said for a long time. Your photos are simply enchantingly fantastic!Korean squidKorean squid
Horror how glad I am that you liked the dishKorean squid
Thank you for taking the time to cook it!Korean squid You are a true friend!Korean squid

Toka, what is this canned squid, I never understood.Korean squid

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