Hong Shin-ae's Fresh Jjukkumi Gui

Cooking tips 💡

• The most critical point in grilling seafood is removing moisture. You must completely wipe away moisture to prevent fishy smells and ensure a proper sear.
• If the heat is too low or the pan isn't hot enough when you start cooking, the jjukkumi will release excess water and become tough, so always cook quickly over the highest heat.
• Fresh jjukkumi becomes firmer and loses its tender texture the longer it's heated, so add the sauce and finish immediately as soon as it's cooked.

Recommended for 🙋

• ⭐Those who want to experience the uniquely tender and soft texture of fresh, not frozen, jjukkumi.
• ⭐Those who prefer a clean and fragrant soy sauce–based seafood dish instead of spicy gochujang seasoning.
• ⭐Those who want to replicate professional-quality wok-charred grilled dishes at home with just a few simple tips.