Kim Dae-seok's Squid with Scallions Sookhoe

Name: Kim Dae-seok's Squid with Scallions Sookhoe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: squid 1 piece; Scallions 1 bunch; sea salt 1 tablespoon (for washing); mirin 1 tablespoon; flour 1 tablespoon (for washing); salt 1 tablespoon (for washing)

A clean and refreshing side dish made by rolling tender steamed squid with blanched Scallions, perfect for a single bite.

15 min Difficulty Easy side dish

Main ingredients

squidScallionsmirin

Ingredients needed 2 servings

squid 1 piece

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squid Scallions mirin

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Scallions 1 bunch

sea salt 1 tablespoon (for washing)

mirin 1 tablespoon

flour 1 tablespoon (for washing)

salt 1 tablespoon (for washing)

Recipe

Rub the squid with 1 tablespoon of salt and 1 tablespoon of flour, scrubbing thoroughly to clean it well.
Make dense, staggered diagonal slits on both sides of the squid body.
Cut the cleaned squid in half, then slice it into pieces about 1.5 cm apart; trim the tentacles into bite-sized portions.
Bring water to a boil, add 1 tablespoon of sea salt, and blanch the white root end of 1 bunch of Scallions for 10 seconds. Then submerge the entire greens for a total of 30 seconds.
After blanching, spread the Scallions flat on a sieve without rinsing in cold water, and let them cool naturally.
Place just a small amount of water in a pot, add the squid and 1 tablespoon of mirin, cover tightly, and steam over high heat for exactly 1 minute.
Immediately drain the cooked squid through a sieve to remove all moisture completely.
Place the cooled Scallions on top of the squid body, roll them tightly, and tuck the ends inward to secure the roll.

Clean the squid thoroughly, make dense slits, and cut into bite-sized pieces.
Blanch Scallions in boiling salted water for 30 seconds, then air-dry naturally.
Steam the squid with a small amount of water and mirin for 1 minute, then wrap with Scallions to finish.

Cooking tips

Steaming squid with minimal water prevents toughness, unlike boiling it fully submerged.
Do not soak blanched Scallions in cold water for too long—let them dry on a sieve to reduce moisture.
Making slits inside the squid helps it naturally curl as it cooks.

Recommended for

Those who want to serve an elegant-looking side dish or appetizer in a short time.
Those seeking the authentic chewy and sweet taste of squid, rather than the bland flavor from boiling.

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