Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam

Cooking tips 💡

• Pickling vegetables in oligosaccharide syrup instead of salt causes water to be drawn out quickly via osmosis, resulting in a much crunchier and crispier texture.
• Since squid becomes tough if boiled too long, blanch in boiling water for exactly 1 minute to keep it tender and chewy.
• Using 3x concentrated vinegar instead of regular vinegar prevents excess liquid from forming, keeping the salad from getting watery and maintaining its sourness over time.
• For the myeongran jeot, choose a low-salt variety over regular strongly salted one so you can enjoy it generously with the bossam meat.

Recommended for 🙋

• ⭐Those who want to break away from the usual kimchi bossam combination and enjoy a unique and special three-combination bossam.
• ⭐Those looking for an impressive and sophisticated main meat dish to serve at housewarmings or dinner parties.
• ⭐Those who want to experience the delightful harmony of sweet-sour squid salad and savory, slightly salty seasoned myeongran jeot.