Blanched Squid, Green Garlic with Wasabi Mat-Gan-Jang
….I planted some garlic pieces in my garden last summer. I forgot about it, but they came up all of a sudden. Also I didn’t take care of my garden during winter time. They showed me the gratitude of nature again. Thank you nature! Around this time, my husband really likes the flavor of green garlic. I harvested some green garlic for my husband from my garden that I was proud of just by looking at it. When I prepared the green garlic, it’s not as strong as garlic and has a very mild scent. I made this dish that blanched some squid and parboiled green garlic to tie together with wasabi soy sauce instead of spicy gochujang. The gochujang sauce is too strong, so it interferes with the original taste of ingredients. We know that spring is already here.
Servings: 2–3
Time: 30 minutes
Ingredients:
- 10 pieces green garlic
- 10 pieces squids
- wasabi to taste
- mat-gan-jang to taste
Cooking Instructions:
- Heat a pot with high heat and 5 cups of water into the pot to boil.
2. Blanch the squid into the pot for 1–2 minutes and take them out into a tray. Set aside.
3. Heat a pot with high heat and add 5 cups of water into the pot to boil.
4. blanch the green garlic into the pot for 1 minute(add the white part first and then green part into the pot). Turn off the heat and take out onto a tray to cool down.
5. Fold one squid and one green garlic together to tie it with the green garlic leaf. Set aside.
6. Place it serving plate and serve it with mat-gan-jang and wasabi.
You can also view this recipe on instagram.
