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Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, nanohana and squid with gochujang. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Nanohana and Squid with Gochujang is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Nanohana and Squid with Gochujang is something which I’ve loved my whole life. They’re nice and they look wonderful.
Another super easy stir fry recipe that goes absolutely well with rice. We love prawns and we love squid too so with the Korean chilli paste sitting in our. Homemade Kimchi will boost your immune system!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook nanohana and squid with gochujang using 12 ingredients and 7 steps. Here is how you cook that.
What needs to be prepared of Nanohana and Squid with Gochujang:
- Make ready 1 bunch Nanohana
- Get 1/2 Squid (torso)
- Prepare Gochujang sauce (easy to make amount)
- Take 1 tbsp ☆Japanese leek (finely chopped)
- Get 1/2 tsp ☆Garlic (grated)
- Make ready 4 tsp ☆Soy sauce
- Get 1 tbsp ☆Gochujang
- Prepare 2 tsp ☆Rice vinegar
- Make ready 1 tbsp ☆Lemon juice
- Prepare 2 tsp plus ☆Raw cane sugar (or regular sugar)
- Get 1/2 tbsp ☆Ground sesame seeds
- Prepare 1/2 to 1 tablespoon ☆Sesame oil
It's a great sauce to use on anything. Korean Grilled Squid - a delicious way to eat squid. Skip the frying process and grill the whole squid on your frying pan. So today, I wanted to show you how to pan-fry it and eat it with a delicious tangy gochujang sauce.
Instructions To Make Nanohana and Squid with Gochujang:
- Make the gochujang sauce. Combine the ☆ ingredients in the listed order. You can store it in the refrigerator for a few days.
- Cut 5 mm off the stem ends of the nanohana. Soak in lukewarm water for a while then drain. This makes them firm and crisp even after they are boiled.
- Bring plenty of water to a boil in a pot and add salt. Quickly blanch the peeled squid in the boiling water first and take it out to strain out the water. When it has cooled down, cut into 5 mm thick, 3-4 cm long pieces.
- Boil the nanohana in the Step 3 boiling water. Put the stem ends in first, then push the rest in and boil quickly. Strain and refresh in cold water immediately. Squeeze out excess water.
- Cut the Step 4 nanohana into 4 cm long pieces. Slice the thick parts of the stems in half lengthwise.
- Put the Step 3 squid and Step 5 nanohana in a bowl. Add some of the Step 1 gochujang sauce.
- Transfer to serving plates and it's done. You can add some additional ground sesame seeds (not listed) on top if you like.
The sauce is spicy so you will need to it with a bowl of hot rice. Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and potatoes. You'll love it if you like Korean stews. You can totally make this stew simply with gochujang, but I like to add a bit of doenjang to add another layer of savory taste. I'm obsessed with gochujang, a thick, spicy red chili paste and one of the backbone ingredients of Korean cooking.
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