Kim Soo-mi Squid Balloon Flower Radish Seasoned Balloon Flower i
Today, I'm going to show you the recipe for Sumine's side dish, squid, bellflower root, and seasoned vinegar. The difference from the broadcast is that Sumi used to make it with semi-dried squid. I made it out of a living squid. There are a lot of creatures coming out, so you don't have to make it half-dried like in summer
2 serving
Within 30 minutes
은하계맘
Ingredients
  • Squid
    1ea
  • Balloon flower
    3handful
  • onion
    1/2ea
  • Cucumber
    1/2ea
  • plum extract
    3TS
  • red pepper paste
    2TS
  • Honey
    3TS
  • Vinegar
    3TS
  • crushed garlic
    1TS
  • Red pepper powder
    5ts
  • Sesame
    1TS
Cooking Steps
STEP 1/9
Peel the bellflower and cut it into bite-size pieces, soak it in salt and vinegar, soak it overnight, rinse it in water, and squeeze the water out.
STEP 2/9
Remove the internal organs of the squid, cut the upper part of the body slightly with a knife, and turn it upside down with thick salt, and the skin will peel off at once.
STEP 3/9
I cut the body of the squid into a ring shape.
I only used the body for the bellflower vinegar salad. You can use the legs for stir-fry or soup.
STEP 4/9
Blanch the squid slightly in boiling water and rinse it in cold water.
STEP 5/9
I made the sauce. Mix 3 tablespoons of plum extract, 2 tablespoons of red pepper paste, 3 tablespoons of honey, and 3 tablespoons of vinegar in advance.
STEP 6/9
Shred the onion, cut the cucumber in half and slice diagonally. Slice the green onion diagonally.
STEP 7/9
Put bellflower roots, onions, and cucumbers in a big bowl and pour the sauce. Mix them well.
STEP 8/9
Add 5 teaspoon of red pepper powder and 1 tablespoon of minced garlic. Mix it again
STEP 9/9
Put in the squid and mix it wellLastly, put 1 tablespoon of sesame seeds and you're done! If it's bland, add 1/2 teaspoon of salt.
If you have cooking wine at home when you boil seafood, add a little bit of cooking wine to help relieve the fishy taste!
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