Ojingeo-gui, Grilled Squid, 烤鱿鱼, 烤魷魚, イカ焼き, 오징어구이 Leave a comment

Squid is characterized by its chewy texture and always seems to taste best in autumn. This dish features peeled squid scored diagonally across the mantle, brushed with gochujang, and grilled.

鱿鱼口感筋道、味道鲜美,是韩国人非常喜爱的配菜和下酒菜,尤以秋天的鱿鱼味道最佳。将鱿鱼去皮后,在躯干上打上斜线 的刀花,抹上辣椒调味酱后放在烤架上烤熟 即可。

魷魚口感勁道,是非常受歡迎的下飯菜或下酒菜,秋季的章魚口感最好。把皮剝掉後劃出多個斜向刀口,然後抹上調味辣醬,用篦子烤熟即可。

食感が良くおかずやお酒の肴として脚光を浴びるイカは、冬場が一番おいしくなる。皮をむいたイカの胴体にななめに切れ目を入れ、コチュジャンベースのたれをつけて焼き網で焼く。

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