Okjubu's Soy Sauce Squid
A delicious dish featuring tender, slightly blanched squid with a sharp, zesty soy-ginger sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not overcook the squid, as it becomes tough; remove it from the pot as soon as the tentacles plump up and stand upright.
- Adjust the amount of fresh mustard in the sauce according to your preference for a sharper, more pungent kick.
Recommended for
- Those who enjoy a unique squid dish with a clean, tangy-sweet flavor profile.
- People looking for a quick-to-make appetizer with impressive visual appeal.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Okjubu's Cuttlefish and Water Dropwort Steamed Dish
- Solo Cooking God's Spicy Nakji Bokkeum
- Aha Bujang's Nakji Bokkeum
- Aha Bujang's Whole Nakji Somyeon
- Lee Hye-jung's Nakji Dureup Jeon
- Kim Dae-seok's Cucumber and Cuttlefish Stir-fry
- Kim Dae-seok's Blanched Nakji
- Solo Cooking God's Nakji Deopbap
- Kim Jin-soon's Nakji Bokkeum
- Seonkyoung Longest's nakji-bokkeum
