Squid

5 Comments:

1. objeanobi Bergen County, NJ joined 2/17 & has 2 comments

   Posted February 21st, 2017 at 4:52 pm | Log in to reply.

   When I use the google language translation program, “ojinguh” translates to both squid and cuttlefish. Are they interchangeable? Is cuttlefish better for rings?

2. jbrown LA joined 9/16 & has 1 comment

   Posted September 25th, 2016 at 2:46 pm | Log in to reply.

   Having prepared the squid (cleaned, gutted, skinned) please can you explain what I do to salt cure it to make it fit for kimchi.

   I tried just rubbing the squid in salt and coating the container top and bottom with salt but when I return to it after a while quite a lot of liquid has come out of the squid.

   Is this normal or am I not using enough salt. Should I dry the squid or is it okay to have liquid in there?

   Cheers
   J

3. Christine& has 1 comment

   Posted April 7th, 2009 at 6:46 pm | Log in to reply.

   Hi Maangchi:

   I wanted to make korean squid soup and boiled/steamed squid to dip in red pepper sauce. The soup I want to make is made with gochu jang and raddish in it. I’m not sure what other ingredients go in it, do you know? I’m pretty sure garlic is one of the main ingredients though.

   I’m also wanting to make the steamed or boiled squid. Do you boil the squid in water as one whole piece? Or do you cut it in pieces first? How long should I boil the squid for? Do you know how much vinegar and sugar you need to put into the dipping sauce?

   • Maangchi New York City joined 8/08 & has 11,251 comments

     Posted April 7th, 2009 at 10:41 pm | Log in to reply.

     I put the whole squid in boiling water to cook it for a few minutes and then cut it into bite size later. The ratio of dipping sauce is posted here. Check the hot spicy sauce (chojang):
     https://www.maangchi.com/recipe/hwedupbap

     • christine& has 2,256 comments

       Posted April 8th, 2009 at 2:57 pm | Log in to reply.

       Thanks! I’ll try that out.