Daegu Bangogae-Style Cooked Squid Muchimhoe with Radish and Minari (2 Servings)

Thaw frozen squid in the refrigerator. Separate raw seafood utensils from vegetables and wash hands and surfaces.

Cut 120 g radish into 4 mm strips, salt with 2 g for 10 minutes and squeeze dry. Wash 60 g minari and cut into 4 cm pieces.

Cook 250 g cleaned squid in boiling water until opaque, firm and cooked through; if practical check approximately 63°C (145°F) internally.

Drain cooked squid in a clean colander, cool briefly, slice into 7 mm strips and refrigerate if not dressing immediately.

Mix 25 g gochujang, 12 g chili flakes, 20 g apple syrup, 20 mL vinegar and 5 g garlic. Sugar is a possible substitute for apple syrup, but with less fruity aroma.

Toss squid, radish and minari with dressing just before eating. Add 3 g sesame if desired, then serve promptly or refrigerate.