Korean spicy squid
By VicentaLakin
It's easier than a regular Korean mix, less food, but it's also sour, tasteful and delicious
Recipe Recommendations
- squid art. 1
- spicy cabbage 30 grams
- onion 15 grams
- eggs one
- rice 1 bowl
- Korean hot sauce 1 tablespoon
- vegetable oil 1 scoop
- chopped green onion a little
- black sesame a little
- salt a little
- chicken powder a little
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Korean spicy squid
1
Squids cut and washed, peeled, turned
2
First, the direction of top-left-right is flat, and the bottom is uncut
3
Swing 90 degrees, same cross cutter, and split into segments
4
In 70-80 degrees of water, the asphalt is available, the onions are cut, the cabbage is ready
5
Hot pot, hot onions, Korean sauce
6
Scratch, squid and salt, and a little chicken powder before the pot
7
Hot-pot hot oil, boiled eggs to the bottom, made to the bottom, crucified on the edge, slightly flowing on a thin layer of the yolk surface, covered in rice and hot cabbage squid, so they can be modulated