Ryu Soo-young seasoned squid

Are you concerned that when you make seasoned squid salad with frozen squid, there is always too much liquid and the seasoning just sits on the surface?

Try Ryu Soo-young's vinegar-marinated squid recipe by boiling it in 50ml of water. The texture is really chewy, and not a single drop of water comes out.

The key was 'pickling the radish' and 'low-moisture cooking.' Also, 'ketchup,' an unexpected ingredient in the sauce, perfectly captures the savory flavor you get when eating out.

I will organize it for you so that you can succeed right away without failure.

📑 3-Line Summary for Busy People

ingredient: Peel and slice the frozen squid, and julienne the radish, then marinate it in vinegar and sugar for 30 minutes.

procedure: Add only 50ml of water, cover with a lid, and cook the squid for 1 minute as if steaming it, then rinse with cold water!

Pro tip: 1 tablespoon of ketchup is the secret to the seasoning sauce! You must squeeze the water out of the pickled radish thoroughly so that it doesn't get watery later.

2. Cooking Process

2-1. Shredding and pickling radish (removing moisture)

Julienne the green part of the radish. Put the radish, 5 tablespoons of vinegar, 2 tablespoons of sugar, and 3 pinches of seasoned salt into a bowl, mix well, and marinate in the refrigerator for at least 30 minutes.

[Check] Please flip it over once after about 15 minutes. Water will come out of the radish, making it crispy. If you skip this step, the seasoning will wash away later.

2-2. Cleaning and Cutting Squid

Please wash the frozen squid under running water and peel off the skin.

2-3. Boiling with 50ml of water (Important!)

Pour only 50ml (about one shot glass) of water into a pan and boil it over high heat. Once the water boils, add the squid, cover with a lid, and cook for exactly 1 minute.

I was worried it might burn, but it didn't because of the squid's own moisture. The flavor remains richer than when simply boiled in water.

2-4. Rinsing the Squid & Making the Sauce

Quickly rinse the cooked squid in cold water to cool it down and drain the water.

In a bowl, add 4 tablespoons of red pepper powder, 4 tablespoons of sugar, 4 tablespoons of sesame oil, 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 tablespoons of gochujang, 1 tablespoon of anchovy sauce, 1 tablespoon of ketchup, and 2 tablespoons of the liquid (vegetable broth) from the pickled radish from earlier, and mix well.

[Tip] The brine from the pickled radish is a flavor bomb, so don't throw it all away!

2-5. Mixing & Finishing

Cut the blanched squid into bite-sized pieces, and cut the chives into 3-4 cm lengths.

Put the squid, pickled radish (with the water squeezed out), chives, 2 tablespoons of sesame seeds, and about 7 tablespoons of seasoning sauce into a bowl and mix well.

I took a big bite... Wow, it really tasted like a specialty restaurant. If the vinegar ratio is off, it can be too sour or bland, but with the ketchup and fish sauce added, the seasoning is just right.

especially Squid cooked with 'low moisture' is tender and bouncy.It has a bouncy texture that makes you want to keep picking at it. My husband also said, "This is perfect with drinks," and finished it in no time.

🛡️ Failure Prevention 3 (Just be careful of this!)

Removing moisture from the radish: You must squeeze the pickled radish tightly enough to make your wrist hurt so that the seasoning does not become diluted.

Cooking time: Squid becomes tough if cooked for more than 1 minute. Remember the 1-minute rule!

Cooling Squid: If you do not rinse it with cold water after boiling, it will continue to cook due to residual heat and become tough.

There is nothing better than this for a weekend dinner or a dish for entertaining guests. Be sure to take out the squid that has been sleeping in your freezer and give it a try!