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.
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