I bought a squid with trimmed intestines. Wash it thoroughly and remove the skin first.

The easiest way to peel a squid is to cut the tip of the squid's body slightly and then peel it off with a kitchen towel at the end of the cut to make it the easiest and fastest way to peel. You can peel a kitchen towel easily and quickly only when it's dry.

Peel it neatly, wash it again in cold water, and cut the squid. You can make slits diagonally in different directions.

Peel the squid legs and wash them again. The squid legs and the head will be seasoned.

Blanch the squid in boiling water. If it was a fresh raw squid, I wouldn't have to blanch it, but since it's not a raw squid, I'm going to blanch it and make it for you. If the squid is opaque and completely white, it's cooked. Remove and let cool.

The squid body, which serves as a kind of rice in squid maki, is prepared separately and put in the refrigerator to make it cold.

Divide the legs of the squid one by one, and cut the legs into the same size as the legs of the squid, prepare them, and season them. Add red pepper paste, red pepper powder, dark soy sauce, vinegar, sugar or honey, minced garlic, green onions, and refined rice wine and mix them well. And then I let it ripen in the refrigerator for a while. Let's officially start making it's time to make it.

Ingredients are prepared to make squid maki, which is a different kind of maki are prepared. Blanched squid, seasoned squid legs, seaweed, raw wasabi!!!

At the end of the rice laver, I applied wasabi to season it, but I applied it to the end of the laver to act as an adhesive. And put 1/2 squid on top as if you're putting rice on it.

Put a lot of seasoned squid legs on top of the squid. If you put too little, it might not taste right.

Add the seasoned squid legs and roll the seaweed once. Then, put the remaining 1/2 of the squid on the seaweed and roll it until the end as if you are rolling kimbap. If you want to add the seasoned squid legs, I think it's okay to add it.

It's a squid maki that was rolled up and cut. It's a squid maki with seasoned squid legs.

This is a unique yaki dish, squid maki. There is no rice in squid maki, but squid becomes rice.