Kim Dae-seok's Minari and Cuttlefish Muchim

• 1 whole cuttlefish
• 1 bunch (400g) minari
• 150g radish
• 0.5 stalk green onion (white part)
• 2 cheongyang green chili peppers
• 1 tbsp sea salt
• 1.5 tbsp corn syrup
• 3 swirls vinegar (for washing minari)
• 1 swirl mirin
• 4 tbsp gochugaru
• 2 tbsp gochujang
• 2 tbsp minced garlic
• 2 tbsp soy sauce
• 2 tbsp anchovy fish sauce
• 2 tbsp plum extract
• 4 tbsp 2x strength vinegar
• 1 tbsp raw sugar
• 2 tbsp sesame seeds

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.