Squid with Hot and Sweet Vinaigrette
Can be pierced with toothpicks and served as cocktail hors d’oeuvre.
INGREDIENTS (serves 4)
3 medium SQUID (1 lb/455 g), the body tube opened and skin peeled 1 1/2 cup WHITE WINE ``CHOGOCHUJANG” (Hot and Sweet Vinaigrette): see Chamchi Whe p. 16
1 Prepare Chogochujang (Hot and Sweet Vinaigrette).
2 Put the squid on a cutting board with the inner side facing up. Using a sharp boning knife, score the skin lightly (do not cut through) ¹?8” apart in a criss-cross pattern.
3 Cut the squid in half lengthwise, trim off the uneven edges and cut the squid into ½”/1.3 cm strips.
4 In a medium pot, bring the wine to a boil. Add the squid, stir and cook for a minute or until it starts curling up. Drain and let cool. Serve with the sauce.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. - ED.