Kim Ji-soo joined The Korea Times in 2006, and worked on such desks as culture and politics and is currently a member of the Editorial Board. Previous workplaces include The Korea Herald and the Korea JoongAng Daily.
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.