Hanchi Hoe Muchim, Spicy Raw Spear Squid Salad, Sliced Raw Swordtip Squid Salad, 凉拌小鱿鱼生鱼片, 涼拌生小魷魚, ハンチフェムチム, ヤリイカの刺身の和え物, 한치회무침 Leave a comment

Swordtip squid julienned and tossed with onion, radish, perilla leaves, pear, green pepper, and red pepper in a vinegar-based gochujang (red chili paste) sauce.

小鱿鱼切丝,加入洋葱、萝卜、苏子叶、梨、青辣椒、红辣椒等材料,用醋辣椒酱搅拌即可,味道比生鱿鱼片更加柔嫩鲜美。

將小魷魚切成絲,加入洋蔥、蘿蔔、蘇子葉、梨、青紅椒、醋辣醬一起拌勻。這道菜比魷魚生魚片口感更加柔和。

ケンサキイカを千切りし、玉ねぎ、大根、エゴマの葉、梨、青唐辛子、赤唐辛子と一緒に酢コチュジャンで和えたもの。イカの刺身よりやわらかいのが特徴。

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