Kkolttugijeot, Salted Beka Squid, 墨鱼仔酱, 墨魚仔醬, ベイカの塩辛, 꼴뚜기젓 Leave a comment

Beka squid layered alternately with salt and fermented in an earthen pot for two to three months. Before serving, it is mixed with red chili powder, sesame seeds, and sesame oil.

墨鱼仔撒上盐,一层一层叠放入坛子里腌制两到三个月,食用时,加入辣椒粉、芝麻盐、香油等调料搅拌即可。

墨魚仔上撒點鹽,層層放入缸裡醃製 2~3個月,吃的時候加入辣椒粉、芝麻鹽、香油等拌勻即可。

ベイカに塩をふり、層にして重ねて壷に入れて2~3か月ほど発酵させた塩辛。食べる時に洗い、粉唐辛子、ごま塩、ごま油などで和えて食べる。

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