Jukkumibokkeum, Stir-fried Webfoot Octopus, 辣炒八爪鱼, イイダコ炒め, 주꾸미볶음 Leave a comment

This is webfoot octopus stir-fried with vegetables and mixed with gochujang sauce and sesame oil. The octopus is cut into bite-sized pieces and stir-fried quickly over high heat in order to prevent the meat from becoming tough and keep the juices inside.

将收拾好的八爪鱼切成段,加入各种蔬菜和辣椒调味酱翻炒,起锅前倒入几滴香油。八爪鱼炒久了会出水,肉质变硬,因此要猛火快炒,只要入味即可。

把清理好的八爪魚切成適當大小,放入蔬菜和辣椒醬調料一起炒製而成,中間撒點香油。八爪魚炒的時間長了會出水、變硬,所以用大火稍微炒一下,入味即可關火。

イイダコを適当な大きさに切り、野菜とコチュジャンベースのたれに加えて炒め、ごま油をかける。イイダコは炒めすぎると水分が出て固くなるので、強火でたれをからめるようにサッと炒める。

ko.wikipedia.org/wiki/주꾸미_볶음

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