Kim Dae-seok's Minari and Cuttlefish Muchim
A distinctive dish of crunchy fresh minari, sterilized in vinegar water, and cuttlefish, steamed until tender with scored cuts, then seasoned sweet and sour without excess moisture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding corn syrup when pickling radish helps draw out moisture via osmotic pressure, making it much crunchier.
- For high-moisture seasoned dishes, use 2x strength vinegar instead of regular vinegar to prevent the sauce from becoming thin or watery.
- Steaming cuttlefish in its own juices with a little mirin for a short time, rather than blanching in water, keeps it tender and plump without becoming tough.
Recommended for
- Those who want a spicy and sour seasonal side dish to whet their appetite in spring.
- Those looking for a great drinking snack using cuttlefish or regular squid.
- Those who want to make a crunchy, clean seasoned dish that won't become watery over time.
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