Korean cuttlefish is distinguished by the use of chotkal. In other words, cuttlefish must be served in a salted form.
Pick your recipe
You will need
- - 500 g cuttlefish;
- - 500 g of rice;
- - lettuce leaves;
- - salt;
- - pepper;
- - onion;
- - olive oil.
Instruction manual
1
First you need to pickle cuttlefish, that is, make chotkol. To do this, the carcass of the cuttlefish must be cleaned of the insides and limbs. Then cut into thin pieces and place in a container. Salt, pepper. Remove the resulting mass in the refrigerator for a day.
2
Next, create a special sauce for those who like more spicy food. To do this, cut and mix onions, peppers, salt. The resulting sauce is mixed with harvested cuttlefish.
3
Boiled rice is usually served as a side dish for this dish. The dish is spread on lettuce leaves. Additionally, you can serve with the dish green peas, grated boiled eggs, chicken, fresh green onions. Sometimes chefs recommend decorating cuttlefish with avocado slices. It all depends on your individual preferences.
4
At the end of the dish, pour olive oil. This will add bright notes to the taste.
Useful advice
It is not recommended to season cuttlefish with mayonnaise, sour cream or eat them together with dairy products.