Okjubu's Cuttlefish and Water Dropwort Steamed Dish
A dish where cuttlefish and water dropwort are steamed together, dipped in a seasoned sauce, and finished with kalguksu cooked in the remaining broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not oversteam the cuttlefish, as it may become tough; remove from heat when it still has a tender texture.
- Use plenty of minced garlic in the sauce to mask the fishy odor and enhance flavor.
- The concentrated broth that gathers at the bottom of the pot is key to the kalguksu’s taste—never discard it.
Recommended for
- Those who want to enjoy cuttlefish and water dropwort steamed delicately.
- Those who wish to finish their meal with hearty kalguksu cooked in the leftover broth.
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