Nanohana and Squid with Gochujang
Nanohana and Squid with Gochujang

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, nanohana and squid with gochujang. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Korean Grilled Squid - a delicious way to eat squid. Skip the frying process and grill the whole squid on your frying pan. So today, I wanted to show you how to pan-fry it and eat it with a delicious tangy gochujang sauce.

Nanohana and Squid with Gochujang is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Nanohana and Squid with Gochujang is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have nanohana and squid with gochujang using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Nanohana and Squid with Gochujang:
  1. Take 1 bunch Nanohana
  2. Make ready 1/2 Squid (torso)
  3. Take Gochujang sauce (easy to make amount)
  4. Take 1 tbsp ☆Japanese leek (finely chopped)
  5. Get 1/2 tsp ☆Garlic (grated)
  6. Make ready 4 tsp ☆Soy sauce
  7. Prepare 1 tbsp ☆Gochujang
  8. Take 2 tsp ☆Rice vinegar
  9. Prepare 1 tbsp ☆Lemon juice
  10. Get 2 tsp plus ☆Raw cane sugar (or regular sugar)
  11. Take 1/2 tbsp ☆Ground sesame seeds
  12. Take 1/2 to 1 tablespoon ☆Sesame oil

Remove the squid from the oil using a slotted spoon and place on a kitchen towel lined plate. Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any.

Steps to make Nanohana and Squid with Gochujang:
  1. Make the gochujang sauce. Combine the ☆ ingredients in the listed order. You can store it in the refrigerator for a few days.
  2. Cut 5 mm off the stem ends of the nanohana. Soak in lukewarm water for a while then drain. This makes them firm and crisp even after they are boiled.
  3. Bring plenty of water to a boil in a pot and add salt. Quickly blanch the peeled squid in the boiling water first and take it out to strain out the water. When it has cooled down, cut into 5 mm thick, 3-4 cm long pieces.
  4. Boil the nanohana in the Step 3 boiling water. Put the stem ends in first, then push the rest in and boil quickly. Strain and refresh in cold water immediately. Squeeze out excess water.
  5. Cut the Step 4 nanohana into 4 cm long pieces. Slice the thick parts of the stems in half lengthwise.
  6. Put the Step 3 squid and Step 5 nanohana in a bowl. Add some of the Step 1 gochujang sauce.
  7. Transfer to serving plates and it's done. You can add some additional ground sesame seeds (not listed) on top if you like.

Home made Gochujang (Korean Chili Paste) is simply the best and making it is easier than you might think. In addition, I have also discovered that not all gochujang sold at stores are the same. Did you know that often a not-so-good gochujang has corn syrup, starch. Added more gochujang and a splash of fish sauce, more scallions, too. A twist on a traditional Mediterranean seafood stew that wowed our guests.

So that is going to wrap it up for this exceptional food nanohana and squid with gochujang recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!