Korean cuttlefish

Overview

The Korean sweet and spicy style, combined with the tender and smooth cuttlefish, is a side dish that can be taken out at any time~

Thaw at room temperature for 2-3 hours, or in the refrigerator for 12 hours (do not open the bag or soak in hot water). Then rinse with water 1-2 times and set aside.
Saute the sesame seeds until fragrant and set aside~
Bring water to a boil in a pot, add ginger slices, cooking wine and cuttlefish, bring to a boil, then turn off the heat and simmer for 3 minutes.
Pick up the cuttlefish and immediately soak it in ice lemon water for 5 minutes.
Chop garlic and ginger and mix with Korean chili sauce, chili powder, soy sauce, sugar, vinegar, and cooked sesame seeds.
Put the cuttlefish in the container and pour in the prepared hot sauce~
Cover and place in the refrigerator to refrigerate. You can eat it after 1-2 hours. The longer the time, the better the flavor~