If you find your standard bowl of chips or nuts are boring to be paired with drinks at the bar, why not dry a little touch of the sea with a Korean flare? Get the recipe here.
141 g dried cuttlefish strips (5 oz.)
2 tsp. vegetable oil
Toasted sesame seeds and crushed nori (optional)
For Sauce (mix all in a bowl)
4 tsp. Korean chili paste
2 tsp. soy sauce
2 tsp. honey
1 tsp. minced garlic
1 tsp. rice wine (mirin)
Soak dried cuttlefish strips in cold water for about 10 minutes.
Drain water and squeeze as much of the water out as you can.
Pre-heat wok for 10 seconds on high heat and add vegetable oil.
Turn heat down to medium and add the sauce mix.
When the sauce is heated, toss in the dried cuttlefish strips.
Mix to evenly coat dried cuttlefish strips well.
Simmer for about 20 seconds or until sauce is nearly disappears.
Turn heat off.
Plate and serve garnish with sesame seeds and nori as you like.
Serving- 5 to 7
Preparation & Cooking time- 15 min