direct fire / spicy stir-fried squid
I'm putting on the stir-fried squid that I made yesterday. These days/ when you go grocery shopping, squid is not as cheap a seafood as it used to be. There's a drop in catch, and there's a problem with swiping, and when will we have cheap, easy food on our table. But I think the ingredients you buy in the production area are more than half cheaper than regular marts. So, I like to go to the production area and taste the food as soon as the season of early taste, which I often go to, is approaching. These days,/ there are many people who do early tests with travel.
2 serving
Within 30 minutes
맘앤쿡
Ingredients
  • the body of a squid
    1ea
  • leek
    1ea
  • Rice cake soup
    1handful
  • Cabbage
    little
  • Red pepper powder
    3TS
  • Honey
    1.5TS
  • Soy sauce
    1TS
  • crushed garlic
    1TS
  • Cooking oil
    1TS
  • Cheongyang red pepper
    1ea
  • Sesame
    little
Cooking Steps
STEP 1/4
Cut the cabbage into bite-size pieces. Rinse the rice cake out of the water. Cut the green onion into three pieces and cut it vertically.
STEP 2/4
In a heated pan, add oil and stir-fry minced garlic/green onion. Then, reduce the heat and stir-fry chili powder.
STEP 3/4
Cut the squid into long pieces.
STEP 4/4
Stir-fry cabbage, squid, and rice cake soup in order. At first, you may think it's hard to stir-fry because there's no moisture, but since the vegetables produce moisture, turn off the heat when the squid is cooked and mix it with sliced Cheongyang red pepper.
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