Golden Recipe for Seasoned Squid That I Made Again Because I Couldn't Keep Thinking About It

After making it once, I kept thinking about it.

So I took out the frozen squid again. Haha.

There's something special about this recipe. Every time I make it, I just can't stop :)

✅ If you pickle the radish properly, the seasoning will never runny.

✅ 1 minute with 50ml of water — The bouncy texture is truly different

✅ 1 tablespoon of ketchup—this is that savory flavor you get when buying food outside.

Cut the radish into strips 5-6 cm long and of appropriate thickness.

Add 5 tablespoons of vinegar, 2 tablespoons of sugar, and 3 pinches of seasoned salt to the shredded radish. Mix well and put it in the refrigerator. After about 15 minutes, flip it over once.

💡 Water comes out of the radish while it is pickling. This is the key to preventing the seasoning from becoming diluted.

After washing the squid thoroughly, cut it into pieces the same length as the radish.

Pour about 1 shot glass of water into a pan and bring to a boil → add the squid → cover with a lid → 1 minute.

The flavor is much richer and more vibrant than when simply boiled in water.

You don't have to worry because the squid has its own moisture so it won't burn.

However, if you leave it for more than 1-2 minutes, the texture will become rubbery. Be sure to set a timer. (Adjust the time according to the quantity.)

Once cooked, rinse immediately in cold water to remove the heat.

If you skip this, it will cook further with the residual heat.

In a bowl, add the seasoning ingredients: 4 tablespoons red pepper powder, 4 tablespoons sugar, and 4 tablespoons sesame oil.

3 tablespoons brewed soy sauce, 3 tablespoons vinegar, 2 tablespoons gochujang, 2 tablespoons pickled radish broth,

Add 1 tablespoon of ketchup, 1 tablespoon of anchovy sauce, and 2 tablespoons of whole sesame seeds and mix.

2 tablespoons of radish pickling liquidMake sure to include it.

That broth acts as a base for a subtle umami flavor.

I didn't have chives, so I substituted them with scallions. Please cut them into 3-4cm lengths.

Put the squid, pickled radish, and chives in a large bowl, and add only 6 to 7 tablespoons of seasoning sauce first.

💡 Don't put all the seasoning sauce in; save a little.

Mix once and taste → while adding seasoning

I'm finishing it to my liking.

It's more important to find something that suits your taste than to strictly follow the recipe, you know... haha.

The tangy, sweet, and rich seasoning clings perfectly to the squid,

One bite and it makes you crave soju. Haha.

It's perfect as a snack with drinks, and you'll finish it in no time even if you put it on top of rice.

I realized Ryu Soo-young's recipe is famous for a reason.

It's a golden recipe so delicious that I forgot to take a picture of the finished dish while eating it. Lol.

If you have frozen squid, be sure to try making this at least once.

You'll keep thinking about it, just like me. 😅

📌 Storage: Refrigerate for 1-2 days

📌 Application: Boil somen noodles and mix it in for a perfect meal.

📌 Area for improvement: The sauce sticks firmly when eaten immediately, but a little liquid forms when refrigerated. I tend to serve it right after making it.

My husband sat down without a word again this time and emptied the whole thing. Haha.

I realized that this is what it means to keep thinking about something.

For the detailed process → [Insert link: Ryu Soo-young's Vinegar-Seasoned Squid Recipe Detailed Version]

💬 How do you eat seasoned squid?

A. As a snack with drinks 🍶 vs. B. As a side dish for rice 🍚

Please let me know in the comments!

#SpicySquidSalad #GoldenRecipeForSpicySquidSalad #RyuSooYoungRecipe #FrozenSquidDishes #SnacksForHomeDrinking #HomemadeSideDishes #WhatToEatToday