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Classic Fermented Squid Recipe Video
|Small squid||1 2⁄3 Pound (Use Fresh Or Frozen, 1 Pound 10 Ounce Or 750 Grams)|
|Fish sauce||1 Tablespoon|
|Hot pepper flakes||1 Teaspoon|
|Green chili pepper||3|
|Red chili pepper||6|
|Garlic||6 Clove (30 gm)|
|Sesame seeds||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Mulyeot||2 Tablespoon (Either Corn Syrup Or Rice Syrup)|
Calories 28 Calories from Fat 7
% Daily Value*
Total Fat 0.85 g1.3%
Saturated Fat 0.15 g0.76%
Trans Fat 0 g
Cholesterol 44 mg
Sodium 474.9 mg19.8%
Total Carbohydrates 2 g0.6%
Dietary Fiber 0.14 g0.57%
Sugars 0.4 g
Protein 3 g6.3%
Vitamin A 1.9% Vitamin C 8.7%
Calcium 1.2% Iron 1.4%
*Based on a 2000 Calorie diet
# Clean the squid:
* Slice right below the triangle of the torso and cut crosswise.
* Then put your knife right below eyes, cut crosswise, and discard the eye part.
* Slit the torso open lengthwise and remove the innards and the plastic looking bone.
* Put the cleaned squid flesh into a bowl.
* Repeat this until all squids are cleaned.
# Scrub the squid to remove some any bubbles or foam.
# Rinse the squid in cold water a couple of times and drain it.
# Mix 1 pound 10 oz (750 grams) of squid with ¼ cup salt. Put it into a glass jar and sprinkle another 1 tbs salt on top (total 5 tbs).
# Press it down to minimize exposure to the air. Close the lid and keep it in the refrigerator for 1 month.
# 1 month later, wash, rinse, and strain the fermented squid.
# Dry the squid with a cotton cloth or paper towels.
# Chop the squid into small pieces and put them into the red paste and mix well.
Transfer it into a container or jar and keep it in the refrigerator.
Serve with rice as a side dish.