Spicy Squid and Hot Spring Egg
This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning.
This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko
Spicy Squid and Hot Spring Egg
This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning.
This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko
Open in Cookpad AppSteps
- 1
["Hanakiri" Squid] Make vertical slits 3/4 of the way through the meat 2 mm apart. Cut each squid in half vertically. Then, make horizontal slits across the squids.
- 2
Add the ● seasoning ingredients to the squid and mix together. Chill in the refrigerator.
- 3
After you make the hot spring egg, chill in the refrigerator. Then, transfer it to the plate with the squid. Combine with the squid before serving.
Cooksnaps
Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/
Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download
Similar Recipes
More Recipes
-
-
-
-
-
-
Nigerian Chin Chin (Deep Frying)
-
-
-
-
-
Grilled vegetables with balsamic vinegar and garlic oil
-
-
Okinawan-Style Mixed Rice "Kufua Juushii"
-
How to Make a Rose with Cured Ham
-
Flounder with Roe Simmer - My Mother's Recipe
-
Fluffy But Hard to Tear Omurice
-
Comments