Lim Sung-geun's Squid Sookhoe
A secret recipe to revive frozen squid, restoring it to a fresh, tender and chewy texture just like freshly caught squid.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a small amount of baking soda when blanching helps soften the proteins, preventing the squid from becoming tough and ensuring it stays extremely chewy yet tender.
- Seafood loses moisture and becomes tough if overcooked, so it must be blanched quickly in boiling water for only about 30 seconds.
Recommended for
- Those who want to cook frozen seafood without making it tough, achieving a fresh-like result.
- People looking for a light appetizer with a tangy-sweet homemade sauce that has a rich, nutty taste.
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