"The secret to the softest, most tender squid lies in the mayonnaise coating—a must-try technique for every home chef."
Estimated Nutrition
Ingredients
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• 200g Dried White Squid Strips
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• 2-3 tbsp Mayonnaise
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• Sauce: 2 tbsp Gochujang, 1 tbsp Gochugaru, 1 tbsp Soy Sauce
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• 3 tbsp Oligosaccharide, 1 tbsp Sugar
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• 1 tbsp Minced Garlic, 2-3 tbsp Water
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• 1 tbsp Sesame Oil, Roasted Sesame Seeds
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[재료]
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• 백진미채
200g
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• 마요네즈
2~3큰술
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• 양념: 고추장 2, 고춧가루 1, 간장
1
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• 올리고당 3, 설탕 1, 다진 마늘
1
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• 물 2~3, 참기름 1, 통깨 약간
Local Substitutes
Instead of Dried shiitake mushrooms
Use: Dried cremini or porcini mushrooms
Reason: Similar umami depth and texture available globally
Instead of Sesame oil
Use: Extra virgin olive oil
Reason: Healthier fat option with similar aromatic qualities
🧑🍳 Cooking Instructions
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1
Cut squid to 5cm, rinse, and mix with mayo for 15 mins.
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2
Heat sauce ingredients in a pan. Turn off heat when bubbling.
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3
Toss squid in sauce using residual heat. Finish with sesame oil.
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4
[조리법]
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5
5cm 크기로 자른 후 마요네즈에 15분간 버무립니다.
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6
양념장을 끓인 후 불을 끄고 거품이 나면 멈춥니다.
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7
잔열에 진미채를 버무리고 참기름으로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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