Squid gochujang braised

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of squid with Offal and a version of Preparation with the ends removed, and cut it into pieces of 2 cm. Use a product that has been boiled enough to make octopus soft.
2. Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
3. Put onion and squid into cooking pot and pour in the seasoning sauce.
4. When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
5. Heat Seafood thoroughly to the center. Since it can easily become tough, cut into small pieces and avoid unnecessary prolonged heating once cooked.
6. Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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