Salted and fermented squid Fermented squid side dish

Serving 6~8

Ingredients
1kg Fresh squid (생물한치 )
100g coarse salt
1/4 cup vodka or soju
4 serrano peppers
10 whole garlics

yang nyum jang (spicy sauce)
2 minced garlic
for cut garlic and serrano peppers
4TS red pepper power finely (고운 고춧가루)
6TS red pepper powder
3TS grain syrup
2TS plum extract


Directions
1. Trim all fresh squid. I used kinds of small squid that don't need to peel them off.
2. Wash each squid by running water and drain in the colander.
3. Bring a bowl, put squid, 100g coarse salt and 1/4 cup vodka in a bowl. Mix them by hands.
4. Put them in food container and leave it in room temperature for 1 day. One day after keep them in the refrigerator.
5. Bring a bowl, place salted squid and wash them by running water 2 times.
6. After washing them, let sit for 1hour- 2 hour. (Remove saltiness)
7. Slice squid into bite-sized. Place squid in a bowl and pour 2 cup of vodka in a bowl. Mix them lightly and let sit for 30 minutes. Drain them in the colander and let sit for 3 hours.
8. Cut serrano peppers into thinly. Slice each garlic thinly.
9. 3 hours later. Put squid in a new bowl. Add yang nyum jang in a bowl and toss to coat by hands.
Season to taste with grain syrup or plum extract. (If you need it)

Note
This banchan could keep in the refrigerator within 15 days.
Scoop side dish in a plate and add sesame oil and sesame seeds your preference.






Tune
가을바람 by 브금대통령
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