Korea
Haemul Jeongol
Korean seafood hot pot, spicy and simmered right at the table
60 min·4 servings
Squid
A ten-armed cephalopod with firm, mild flesh, which Korean cooking usually stir-fries hot or grills.
Whole squid is sold frozen in Asian grocers and often in ordinary supermarkets, and fresh at the fishmonger; the common breaded or precooked rings are not suitable. It cooks in a few minutes and turns rubbery if left on the heat too long.
Substitute:
Cuttlefish is similar but thicker and slightly firmer. Octopus needs far longer cooking and changes the dish. Prawns suit the seasoning but lack the characteristic chew.
Used in · 1 recipe