Squids in Korean - a spicy hot appetizer, which can be safely included both in the festive menu, and in the daily diet, qualitatively diversifying the everyday menu. In addition to excellent taste, the dish has considerable nutritional value along with low calorie content.
How to cook squid in Korean?
Pickled squids in Korean are prepared from properly boiled whole carcasses, which are cut and complemented with marinade.
- The frozen initial product is thawed, doused with boiling water and cleaned of films and viscera.
- Place the carcass alternately in boiling water for 30 seconds, then remove with a noise.
- Slice squid rings or straw.
- Prepare the marinade, based on the recommendations of the selected recipe. Fill them with a squid and squeeze for several hours to impregnate.
The simplest squid in Korean
Squid in Korean is a recipe that does not require much time and energy from the housewives, but at the same time gives an excellent taste if performed correctly with the recommended proportions of constituents for the marinade and the basic ingredient. If there is no apple cider vinegar, it can be replaced with white wine.
Ingredients:
- squid - 1.5 kg;
- vegetable oil, soy sauce and apple cider vinegar - 1 tbsp. spoon;
- sesame - 1 tbsp. a spoon;
- garlic - 3 teeth;
- salt, coriander, pepper and sugar - 1 teaspoon.
Preparation
- Prepare and cut the squid.
- In a dry frying pan, dry and fry sesame.
- Pour oil, soy sauce, vinegar, add garlic, salt with sugar, coriander and pepper.
- Season with a hot marinade seafood.
- Leave the squid in marinade in Korean for 2 hours, and ideally at night.
He from squid in Korean - recipe
Snack from squid in Korean, cooked with the following recommendations, it turns out as spicy and bright to taste. The composition in this case is supplemented with onion, which gives the dish a sharp and pleasant aroma. You can use whole squid carcasses, as well as freshly frozen cuts.
Ingredients:
- squid - 1 kg;
- vegetable oil - 100 ml;
- soy sauce, apple cider vinegar and sugar - 1 tbsp. spoon;
- sesame, coriander, paprika, pepper - 1 teaspoon;
- garlic - 5 teeth;
- onion - 1 piece;
- salt - to taste.
Preparation
- Prepare the squid, cut them with straw, add onions.
- Fry sesame, add the remaining ingredients for the marinade, heat with stirring, but do not boil.
- Pour marinade to sliced seafood with onions, mix.
- Leave it from the squid in Korean for at least 2 hours.
Spicy squid in Korean - recipe
Fans of hot starters will like the sharp squid in Korean, if you cook it with the addition of a portion of ground chili or sliced fresh pods. The degree of sharpness can be adjusted by varying the amount of the additive. If carcasses during clarification in hot water had time to lighten, they can not be boiled additionally.
Ingredients:
- squid - 1.5 kg;
- vegetable oil - 100 ml;
- apple cider vinegar - 1 tbsp. a spoon;
- sesame - 2 tbsp. spoons;
- salt, coriander, sugar, black pepper - 1 teaspoon;
- garlic - 6 teeth;
- ground chili - 1-2 tsp.
Preparation
- Prepare and cut the squid.
- Fry sesame, add oil and other ingredients, warm up.
- Pour a mixture of squid.
- Leave the squid sharp in Korean marinated for 4 hours.
How to cook squid tentacles in Korean?
If available squid tentacles, then from them you can cook an equally delicious Korean snack, using the recommendations from the following recipe. In this case, you need to adhere to a slightly different technique for preparing the base product, but the result without any doubts will cover all labor costs.
Ingredients:
- tentacles of squid - 1 kg;
- onion - 1 piece;
- vegetable oil - 70 ml;
- vinegar 9% - 1 teaspoon;
- sesame - 1 tbsp. a spoon;
- soy sauce - 1 tbsp. a spoon;
- garlic - 2-3 teeth;
- red, black pepper, salt - to taste.
Preparation
- Each tentacle is removed with a dark film centered on one side and the other.
- Place the product in a suitable container, pour boiling water, mix for 2 minutes, then pour warm water and pour in cold.
- Rub the mass with your hands, making movements as if you were washing clothes manually.
- Wash the tentacles and repeat the cycle with hot, cold water and "washing" 2 more times.
- Fry onion in oil, add sesame and other ingredients, warm and spread to tentacles.
- Withstand squid tentacles in Korean in marinade for 3-4 hours.
Squid in Korean with carrots
Delicious and mouth-watering squid in Korean style with carrots. Purified vegetable is pre-cleaned and grinded on a special grater with a long straw. For a more delicate taste, the carrot mass is additionally salted, rubbed with hands, allowed to stand for 30 minutes, then squeezed off excess juice.
Ingredients:
- squid - 1 kg;
- carrots - 4 pcs .;
- vegetable oil - 70 ml;
- soy sauce, apple cider vinegar, sesame and sugar - 1 tbsp. spoon;
- coriander, paprika, pepper - 1 tsp each;
- garlic - 5 teeth;
- salt - to taste.
Preparation
- Prepare squid and carrots.
- Fry sesame, add the remaining ingredients, warm up, but do not boil and pour the hot mixture into the basis of the snack.
- Leave squid and carrots in Korean for a few hours.
Squid in Korean with vegetables
Prepare squid in Korean with onions, Bulgarian pepper and carrots and can be in a pan without the need for prolonged pickling. In this case, carcasses need only be cleaned and cut fresh, without pre-boiling. The proportions of the components can be changed at their own discretion.
Ingredients:
- squid - 0.5 kg;
- Bulgarian sweet and hot peppers - 1 pc .;
- carrots and onions - 1 pc .;
- vegetable oil - 40 ml;
- sesame oil - 1 tbsp. a spoon;
- soy sauce and water - 50 ml each;
- tomato paste - 2 tbsp. spoons;
- garlic - 2 teeth;
- sugar brown - 1 teaspoon.
Preparation
- In the wok, vegetable and sesame oil are heated.
- Put alternately with an interval of 2 minutes sweet pepper, carrots, onions, chili and garlic.
- Add the pasta, soy sauce, sugar, water, stew for 10 minutes.
- Lay squids, cook for 2 minutes, remove from heat.
Squid in Korean with soy sauce
Marinated squid, a recipe in Korean which will be presented next, acquire a distinctive oriental flavor by using an impressive portion of soy sauce. If desired, a little garlic and grated ginger root can be added to the pickle mixture for piquancy.
Ingredients:
- squid - 1 kg;
- carrots - 3 pieces;
- onion - 2 pieces;
- vegetable oil - 120 ml;
- soy sauce - 200 ml;
- Korean spices for salad - 1-2 tsp.
- salt - to taste.
Preparation
- Prepare the squid, cut.
- Grind carrots, add salt, leave for 30 minutes.
- Connect carrots without juice, squid and onion half rings, add soy sauce, butter, spices, mix.
- After 12-16 hours, squid in Korean can be sampled.
Recipe for squid in Korean with rice vinegar
The preparation of squid in Korean according to the following recipe assumes the use of rice vinegar, which will give a snack a pleasant sourness and original flavor. The proposed laconic composition of marinade can be expanded by adding Korean condiments or simply ground coriander.
Ingredients:
- squid - 1.5 kg;
- vegetable oil - 30 ml;
- soy sauce, rice vinegar - 1 tbsp. spoon;
- sesame - 1 tbsp. a spoon;
- garlic - 3 teeth;
- salt, pepper and sugar - for 1 tsp or to taste.
Preparation
- Prepare and cut the squid.
- Dry and brown sesame.
- Add butter, soy sauce, garlic, vinegar and other additives, warm, pour into squid.
- Leave the squid in Korean in the refrigerator for 4 hours.
Stuffed squid in Korean
Delicious squid in Korean, cooked entirely with a filling of pickled carrots and rice, can be served with soy sauce or other spicy additive to your taste. The composition of the filling is harmoniously supplemented with fried mushrooms. In addition, to get a more satisfying version, you can add boiled eggs to the filling.
Ingredients:
- squid - 3-4 pieces;
- carrots in Korean - 250 g;
- boiled rice - 1,5-2 cups;
- vegetable oil - 50 ml;
- salt, pepper, coriander, spices;
- soy sauce for serving.
Preparation
- Carcasses of squids are cleaned, lowered for a minute in boiling water.
- Mix Korean carrots and boiled rice, add salt, spices, coriander to taste.
- Fill the carcase with squid, chop with a toothpick and fry in oil for a minute on each side.
Fried squid in Korean - recipes
Appetizing fried squid in Korean can become not only an independent savory snack, but also a great addition to a garnish of rice. In this case, squids are fried together with the components of the marinade and do not require preliminary digestion. Instead of white wine, you can add rice vinegar to taste.
Ingredients:
- squid - 700 g;
- carrots - 1-2 pieces;
- onion - 1 piece;
- garlic - 5 teeth;
- chili pepper - 1 pc .;
- white dry wine - 30 ml;
- sesame oil - 20 ml;
- salt, pepper, coriander, soy sauce.
Preparation
- Cut fresh squid straws, mix with carrots, onions, chili and garlic.
- Add the remaining ingredients of the marinade, leave for 2 hours.
- Spread the mass on a hot frying pan and fry until the moisture evaporates.
Tempura from squid in Korean - recipe
Tempura from squid in Korean is an appetizing savory snack served with soy sauce or a mixture made from 100 ml of olive oil, a pinch of sea salt and three cloves of garlic, whipping the ingredients in a blender. It is important to cook the frying pan immediately before heat treatment.
Ingredients:
- squid - 500 g;
- Salt, pepper, coriander, lemon juice - to taste;
- sparkling mineral water - 300 ml;
- yolks - 2-3 pieces;
- ice - 10-15 cubes;
- flour;
- vegetable oil - 1 liter.
Preparation
- Squids are cleaned, cut into rings, salted, peppered, flavored with coriander and lemon juice, left for an hour.
- Yolks and water are mixed, ice and flour are added, they are quickly mixed until the dough is more dough thicker than on the fritters.
- Dip in turns rings of squid, fry in hot oil, spread on napkins.