I haven’t found anywhere local that is making this dish, but we have several Korean grocery stores. Having never tried this before, I can’t say if it’s accurate, but holy moly is it delicious!
I served it with rice, and several other premade jeotgal / banchan (seasoned squid, octopus, radish shoots, kimchi and radish kimchi).
I am already looking forward to making new batches and excited to try a restaurant version in K-Town LA later this year, hopefully.
by AhrimanAz
2 Comments
Recipe I used
Marinade:
7 tbsp Gochugaru
4 tbsp Sugar
1 tbsp plum syrup
2 tbsp Mirin
6 tbsp Soy sauce
5 tbsp Fish sauce
3 tbsp Sesame oil
8-10 cloves Garlic, minced
1 tbsp fresh Ginger, minced
1 tsp mushroom bouillon powder/msg
Black pepper
1 tbsp sesame seeds
Green onion garnish
Ah ssibal, I want this deadly.