First of all! I'm going to prepare squid. If you put your hand in the squid's body, you'll feel the bone. Press it gently with your finger to do the first separation.

If you hold the legs in one hand and pull the body in the other, the internal organs fall off and separate.

Please cut the separated body vertically. It's cutting the belly like the picture on the left. Remove the remaining intestines with your hands.

With the skin of the squid... Turn it upside down and make a slight cut at the end of the body. You make a starting line for peeling.

Prepare a thick layer of salt. Sprinkle it on the squid like me. Use your thumb, index finger, and middle finger to pick it up

Grab the starting line you cut earlier and pull it all the way. Because squid is slippery, the thick salt catches the skin of the squid and it comes off easily.

If the above method seems a little difficult, rub it with thick salt, or soak the squid in vinegar water for about 3 minutes,

You can peel it off using a kitchen towel (non-resting. Personally, this method is more troublesome. I recommend the above method.

For now, cut off the fins to make it easier to work.

I'm going to cut it in the shape of a pine cone. Starting with the pointed part of the body, I'm going to cut it diagonally. If it's too big (long) to do it at once, you can divide it by half and put a sheath in it. But it's not working, is it? It's hard to make a cut if you make a knife at a right angle like putting a cut in a meat. Put the knife slightly at an angle and push it as if you're opening a gun, and make a line. You can prevent it from being cut completely. If you put all the cuts in one direction, you can measure the depth in the other direction, so it'

Cut the squid with all the cuts in the vertical direction, long and in constant thickness. (If it's too long, it's hard to roll it, so it's an appropriate length.)

Then when it's cooked, dry it in a circle. If you cut it horizontally, it becomes a pine cone squid that you usually see. Since it's a bowl of rice, it has to be good to eat with a spoon, so I cut it to make it round like this.

Use the tip of a knife to cut out the eyes and mouth. Be careful because ink splatters if you touch it incorrectly. Cut the legs into bite-size pieces and prepare them. Cut the fins into bite-size pieces like legs.

Drain the prepared squid on a sieve and mix it with the prepared amount of seasoning.

Spicy peppers are also included in the sauce. Spicy peppers were divided into equal parts and ground in a blender. You don't have to grind it too finely, but if it gets smaller, okay! If you cut spicy peppers and put them in, you can feel a little spicy as soon as you eat them. But the more you grind it and eat it, the spicier it gets, and when you finish eating it, your tongue gets on fire and your nose gets sweaty.

Cut the onions into small kk which comes into the spoon. Cut it into kkakdugi shapes and cut it bigger than when you make fried rice.

Cut the green onions into quarters twice and prepare them to equal the size of the onion.

Put all the ingredients into a heated pan and cook it over medium to high heat.

When the squid is dried in a circle, you can cook it a little more afterwards. If you cook it too long, the squid will get tough! The texture becomes very dirty. Also, if you don't like the onions too soft, put oil on a heated pan and stir-fry the onions first, then add the squid.

I put a thin layer of rice on the floor and put bean sprouts and squid on top of it, then put a little bit of perilla leaf. If you don't have bean sprouts, you can skip it, but you always put in perilla leaves. Try mixing it with lettuce or perilla leaves. It will revive your appetite and remove the oil stains from the holidays.