Kim Dae-seok's Squid and Minari Muchim

• squid 1 piece
• minari 2 handfuls (300g)
• radish 150g
• onion 1/4 piece
• green chili pepper 1 piece
• red chili pepper 1 piece
• minced garlic 1 tablespoon
• gochujang full 3 tablespoons
• gochugaru 1 tablespoon
• double-strength vinegar 3 tablespoons
• sugar 1 tablespoon
• plum syrup 1 tablespoon
• cheon-il-yeom 1/2 tablespoon (for radish pickling)
• corn syrup 1 tablespoon (for radish pickling)
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon
• cheon-il-yeom 1 tablespoon (for blanching minari)
• salt 1/4 tablespoon (for seasoning)

Recipe 🍳

Cooking tips 💡

• Pickling radish with both salt and corn syrup draws out moisture completely, resulting in a satisfyingly crisp, dry texture similar to traditional festival-style dried radish.
• Boiling squid causes its flavorful compounds to leach out. Always steam it to preserve its naturally sweet and rich taste.
• For salads, use double-strength vinegar instead of regular vinegar to prevent excess moisture and maintain a clean, sharp finish throughout.

Recommended for 🙋

• ⭐Those seeking a tangy-spicy snack dish.
• ⭐Fans of fresh, crisp, aromatic minari dishes that stimulate the appetite.
• ⭐Homeowners planning gatherings or holiday meals and looking for a standout dish to serve guests.