Spicy, Sweet & Tangy Seasoned Cuttlefish with Water Dropwort (Minari)
Easy Side Dish: Cuttlefish Delicacy – Seasoned Cuttlefish with Minari
A wonderfully refreshing dish that comes together in a flash! This seasoned cuttlefish with water dropwort is a perfect blend of tangy, sweet, and spicy flavors, ideal for whetting your appetite on hot days. It’s incredibly easy to make and a delightful addition to any meal or as a side for drinks.
Main Ingredients- 6 frozen, cleaned cuttlefish
- 1/2 cucumber
- 1 handful water dropwort (minari, approx. 50g)
- 1/2 onion
- 1 red chili pepper
- 2 Korean green chili peppers (cheongyang chili)
Seasoning Mix- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy sauce)
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 4 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp cooking wine (mirin or sake)
- A pinch of toasted sesame seeds (sesame salt)
- A pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy sauce)
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 4 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp cooking wine (mirin or sake)
- A pinch of toasted sesame seeds (sesame salt)
- A pinch of black pepper
Cooking Instructions
Step 1
Gather all the ingredients needed to make this delicious seasoned cuttlefish with water dropwort. Wash all vegetables thoroughly and pat them dry.
Step 2
Place the frozen, cleaned cuttlefish in a bowl and soak in cold water for about 10 minutes to defrost. On warmer days, it might defrost even faster. Once defrosted, rinse the cuttlefish under running water about two times.
Step 3
Bring a pot of water to a rolling boil. Carefully add the cleaned cuttlefish to the boiling water and blanch for a very short time, about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Immediately remove the cuttlefish from the water and rinse it under cold water to cool down.
Step 4
Once the blanched cuttlefish has cooled slightly, cut it into bite-sized pieces. Slicing them into pieces about 2-3 cm long, small enough to eat in one bite, is usually ideal.
Step 5
In a mixing bowl, combine gochujang, gochugaru, minced garlic, soy sauce, fish sauce, brown sugar, corn syrup, vinegar, plum extract, cooking wine, toasted sesame seeds, and black pepper. Whisk everything together until the sugar is completely dissolved, creating a flavorful seasoning mix. Letting the sauce sit for a bit can enhance its flavor.
Step 6
Cut the water dropwort into lengths of about 3-4 cm. Thinly slice the onion into strips. Slice the cucumber into thin half-moon shapes. Finely chop the red chili and green chili peppers after removing the seeds. If you enjoy more heat, feel free to adjust the amount of green chilies.
Step 7
In a large bowl, combine the bite-sized cuttlefish pieces and all the prepared vegetables: water dropwort, onion, cucumber, red chili, and green chili peppers.
Step 8
Pour all of the delicious seasoning mix you prepared earlier into the bowl with the cuttlefish and vegetables. If it seems like there’s not enough seasoning, taste and add more as needed.
Step 9
Using your hands or a spatula, gently toss and mix everything together. Be careful not to mash the ingredients. Toss until the seasoning is evenly distributed on all the components. Your refreshing and flavorful seasoned cuttlefish with water dropwort is now ready to be enjoyed!
